Ingredient: fresh Motts Channel Seafood speckled trouts, scaled, gutted and cleaned

dill

Grilled Speckled Trout with Parsley, Dill and Lemon

Dill, parsley and lemon combine to add amazing layers of flavor to this easy, delicious dish.

According to Doris Lum, a Chinese cuisine expert, the Chinese word for “fish” sounds like the word for “abundance,” one of the many reasons fish has become a go-to good luck food. Also, Rosemary Gong writes in Good Luck Life, her book on Chinese celebrations, that it’s important for the fish to be served with the head and tail intact to ensure a good year, from start to finish.

Here at Motts Channel Seafood, we feel lucky every day to have such great customers. Stop by and “sea” us soon!

Recipe Notes: Put the fish in a snug-fitting dish so the cooking juices can stay on the fish while cooking. Interesting flavors can be built by putting vegetables under the fish and inside the cavity while cooking. Think lemon slices, fennel, garlic, onion, parsley, dill, carrots, thyme, and rosemary.

As an added bonus, you can keep the bones to make fumet (fish stock).

Serves 2. Adapted Recipe Credit: Paleoleap.com

dill
Grilled Speckled Trout with Parsley, Dill and Lemon
Print Recipe
Servings
2 people
Servings
2 people
dill
Grilled Speckled Trout with Parsley, Dill and Lemon
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. Preheat your broiler.
  2. Slash the sides of your fishes about 8 times each side with a knife so the butter or oil can make its way in.
  3. Rub the speckled trouts with butter and season with salt and pepper.
  4. Stuff the cavity with the chopped parsley, dill and lemon slices.
  5. Put the fish on a baking rack on a pan for the drippings.
  6. Sprinkle the lemon zest on top of the fish and add generous knobs of butter on the fish to form a wonderful golden crust. You can place the lemon halves on the baking tray too.
  7. Grill at about 6 inches from the heat source for about 6 minutes on each side.
  8. Squeeze the roasted lemons on the fish before serving.
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