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Photo of Grilled trout stuffed with lemon and oregano by WW

Grilled trout stuffed with lemon and oregano

3
0
0
SmartPoints® value per serving
Total Time
24 min
Prep
10 min
Cook
14 min
Serves
4
Difficulty
Easy
Boneless, stuffed trout is terrific on the grill, and makes a great weeknight dinner your family will love. The meat becomes irresistibly smoky and sweet, a great foil to lemon juice and fresh herbs. When you buy whole, boneless trout at the fish store, it will be cleaned and ready to stuff. Be sure to rinse the fish inside and out and pat dry before stuffing. Use a wide, metal spatula to turn the fish so it doesn't fall apart. Since you will not eat the head, tail or fins, each trout will yield two servings, about 3 ounces each. Serve with roasted potatoes or grilled or steamed vegetables.

Ingredients

Cooking spray

4 spray(s)

Lemon(s)

1 item(s)

Uncooked rainbow trout

1 pound(s), use two 8-oz whole boneless trout; not fillets

Table salt

1 tsp, or to taste

Black pepper

1 tsp, freshly ground, or to taste

Fresh oregano

1 Tbsp, left whole – about 8 sprigs

Instructions

  1. Off heat, coat grill with cooking spray. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill.
  2. Cut the lemon in half, lengthwise. Use a very sharp knife to cut one half into paper-thin half-moons.
  3. Season the trout inside and out with salt and pepper. Stuff 4 oregano sprigs and half the lemon slices in the body cavity of each trout.
  4. Place the trout on the prepared grill grate, directly over the heat. Cover and grill for 8 minutes.
  5. Squeeze some of the lemon juice from the remaining lemon half over each trout, turn them with a large spatula, squeeze more lemon juice over each trout, cover and continue grilling until the meat will flake with a fork, about 6 more minutes.
  6. Serving size: about 3 oz trout

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