Recipe #2199
Grilled Trout with Coriander and Ginger
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 fresh rainbow trout, emptied, approximately 6-8 oz. (180-240 g) each
- Salt and pepper to taste
- Adequate amount of vegetable oil*
- 1/3 cup (80 mL) fresh orange juice
- 2 Tbsp. (30 mL) fresh lemon juice
- 2 Tbsp. (30 mL) fresh coriander, chopped
- 1 1/2 tsp. (7 mL) orange zest
- 11/2 tsp. (7mL) lemon zest
- 1 Tbsp. (15 ml) fresh ginger, chopped
- 2 Tbsp. (30 mL) brown sugar
Preparation
Preheat the barbecue to medium heat.
Open the trout and season.
Mix the remaining ingredients in a bowl. Set aside.
Cut out four rectangles of aluminium foil measuring 14 x 12 inches (35 x 30 cm) each.
Lightly brush with oil.
Place a trout on each sheet of foil and divide coriander mix equally: put half of stuffing inside fish and remaining over it.
Fold the foil to make 4 packets. Tightly seal the edges.
Cook covered in the barbecue for 12-14 minutes per inch (2.5 cm) of thickness.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Grilled Coriander Shrimp
- BBQ Lobster with Ginger-infused Oil, Coriander and Tomatoes
- Ginger and Orange-scented Salmon Parcels with Coriander Butter
- Grilled Whole Trout with Cheese Sauce
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- Grilled Orange-coriander Scampi
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Ginger and Orange-scented Salmon Parcels with Coriander Butter
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