Grilled Mediterranean-Stuffed Trout

This fish is so simple to make, requiring only about 5 minutes of prep time and 10-12 minutes of cooking time. It somehow looks fancy too, so it’s a great dish to serve for both a fast dinner and when you want to impress guests!

Ingredients:

2 rainbow trout, butterflied and deboned (about 1 lb total)*

Generous 1/4 cup of fresh parsley and/or basil leaves

Few sprigs of fresh thyme or oregano

1-½ tablespoons capers

1/4 cup slivered, sun-dried tomatoes packed in olive oil (and drained)

2 garlic cloves thinly sliced

2 or 3 Tablespoons extra virgin olive oil

Salt and pepper to taste

Lemon wedges (for serving)

Instructions:

Serves: 2-3 people

Preheat the grill: Preheat your grill or grill pan to medium-high heat (375–400°F).

Season and stuff the fish: Open each fish like a book and season the inside with salt and pepper. On one half of each fish, layer half the fresh parsley and/or basil leaves and the fresh thyme or oregano leaves (stripped from the stems). Sprinkle with capers, sun-dried tomatoes, and garlic slices. Drizzle half the olive oil over the fish, then fold the top half of the fish back over to close it. Repeat with the second fish.

Oil the outside: If desired, drizzle or brush a small amount of olive oil over the outside skin of each fish to help prevent sticking and promote even browning.

Grill: Spray your cast iron grill pan with cooking spray and place the fish on the grill (If you don’t have a grill pan you can also cook it on a piece of foil sprayed with cooking spray). Cook on one side for 5-6 minutes then carefully flip each fish, keeping the stuffing tucked inside, and grill for another 5-6 minutes. The fish is done when the flesh is opaque all the way through and flakes easily with a fork. Thicker fish may need to cook a couple of extra minutes per side.

Transfer to a serving plate and serve with a squeeze of fresh lemon.

Recipe Notes:

Fish options: Rainbow trout and red snapper both work well. Ask your fishmonger to butterfly and debone them if they're not already being sold that way. I often buy them at the seafood counter at Whole Foods. You can buy the fish with the head and tail on or off (your preference), but if you buy them with the head and tail on, adjust the quantity accordingly since they'll weigh more. One small trout feeds between 1-2 people depending on the sides you’re pairing it with.

Herbs: Any combination of parsley, basil, thyme, or oregano works — go with whatever sounds good to you.

No grill? You can also roast the stuffed fish in a cast iron skillet or oven-safe pan at 400°F for 8-10 minutes or until the flesh is opaque and flakes easily. No need to flip.