Sumer Trout

Name: Sumer Trout
Ingredients: Salsa Verde; 2 Cloves Garlic, minced; 2 tablespoons Lemon juice; 2 tablespoons Red Wine Vinegar; 1 handful Parsely, chopped; 1 tablespoon Capers, chopped; 1 pinch Sea Salt; 1/2 cup Extra Virgin Olive Oil; Trout; 3 Butterflied Trout; 9 sprigs Fresh herbs such as parsley, rosemary, thyme, basil; 1 Lemon, sliced; Salt and freshly ground pepper; Olive Oil

14 ingredients

6 steps

Ingredients

Salsa Verde
2 Cloves Garlic, minced
2 tablespoons Lemon juice
2 tablespoons Red Wine Vinegar
1 handful Parsely, chopped
1 tablespoon Capers, chopped
1 pinch Sea Salt
1/2 cup Extra Virgin Olive Oil
Trout
3 Butterflied Trout
9 sprigs Fresh herbs such as parsley, rosemary, thyme, basil
1 Lemon, sliced
Salt and freshly ground pepper
Olive Oil

Directions

1

Mince the garlic and throw into mixing bowl with lemon and vinegar. Let the garlic get happy while you chop the herbs and capers.
2

Toss in the herbs and capers and slowly whisk in the olive oil. If it is to lemony for you, add a pinch of salt.
3

Meanwhile, open the trout and sprinkle with salt and pepper and drizzle with olive oil. Place the sliced lemons and whole sprigs of herbs in each trout and then close like a book.
4

Rub a little olive oil on the outside of the fish and make 3 diagonal slashes along the skin to prevent the sides from curling up.
5

Throw the fish on a hot grill or campfire for 6-8 minutes. If using an oven, place in the middle of the oven with the broiler on high for same amount of time. Test for doneness by poking the thickest part of the fish, where it is folded in half. It should spring back.
6

Drizzle fish with salsa verde and revel in summertime!