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Lemon Ginger Rainbow Trout
Lemon Ginger Rainbow Trout
The vibrant flavours of tangy lemon and aromatic ginger creates a harmonious balance that greatly compliments the delicate flavour of the fish. This recipe makes the skin nice and crispy, and the fish falls right off the bone.COOKING METHOD: Campfire, Grill
Equipment
- 1 fish broiler (optional)
Ingredients
- 1 whole rainbow trout bone-in, descaled & gutted; (~630g)
- 2 lemons
- 3 garlic cloves
- ¾ inch fresh ginger
- 3 tbsps olive oil + more for coating
- salt, to taste
- pepper, to taste
For rub:
- 1 tbsp lemon pepper
- 1 ¼ tsp ground ginger
- ¼ tsp garlic powder
Instructions
- 1. Prepare marinade: Juice 1 & 1/2 lemon into a container. Mince 1 garlic clove and finely grate 1/2″ slice worth of fresh ginger (save the rest for later). Shake in a few pinches of salt and pepper. Stir. Let sit for 30+ minutes.
- 2. Prepare rub: Combine lemon pepper, ground ginger and garlic powder in a dish.
- 3. Place de-gutted and descaled fish in a deep plate or pan. Disperse 1 tsp of rub inside of fish (where gutted) and stuff with 3 slices lemon, 2 crushed garlic cloves and remaining slices of ginger.
- 4. Slowly pour marinade on top stuffing and over the skin of the fish. Let marinate for 20 minutes (dont do more time – this will toughen the fish)
- 5. Remove fish from plate or pan (allowing marinade to fall off skin) and move to a dry plate lined with paper towel or a cloth. Thoroughly dry-off skin.. *This is important to avoid the skin from sticking to the grill or broiler.
- 6. Once skin is patted dry, lightly cover with olive oil and generously cover with the rest of the rub.
- 7. Grill or roast over fire for 5 minutes* per side on med-high heat (see notes below for cooking time adjustments). Fish is ready when white and slightly flaky.
- 8. Remove from grill or campfire broiler. Remove stuffing. Cut off head and slice into portions.
Notes
- Keep the head on while cooking the fish – it helps keep the juices and moisture in
- You may need to adjust the amount of marinade and rub depending on the size of the fish. Marinade should coat entire fish (inside and out), and the rub should coat the entire skin
- Cooking time varies depending on the size of the fish. General rule of thumb is 8 minutes total per 1 inch thickness at the thickest part of the fish
- Check out our post How to Gauge the Temperature of a Campfire for Cooking
Nutrition
Serving: 100gCalories: 190kcalCarbohydrates: 1.6gProtein: 33gFat: 12gSaturated Fat: 3.2gCholesterol: 71mgSodium: 477mgFiber: 0gSugar: 0.3g
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
