We are officially in the summer months and I really do a lot of grilling out on my charcoal grill. So in the spirit of the grilling summer season, this month will be focused on feedings prepped and cooked on the grill. The first meal in the roundup was inspired by a beautiful piece of trout. It is super easy, flavor packed, and takes no time to grill on the grill!
When grilling I am all about a good marinade or even a rub, to infuse flavors and enhance what I am planning on grilling up the next day. This trout called me to create an asian flavor bomb profile, and I think it paid off based on the feeding feedback below as well as my mom nibbling on a piece was all smiles. So let’s get into it here, with what you need to get to cooking with me.
Let’s Get To Cooking
- Place portioned fish portions into leakproof container skin side down.
- In a large mixing bowl combine all the ingredients stirring to combine.
- Pour the marinade over the fish and marinade overnight or for at least 6 hours.
- Light the grill and when the grill is ready using a heat proof silicone brush the grill grates with avocado oil, this will help keep the fish from sticking to the grill grates
- Add the fish to the grill skin side down
- Allow to cook for about 5 minutes without turning or moving, you want the skin to crisp up and allow the fish to cook and firm up.
- Flip the fish to the other side, continuing to cook an additional 5 minutes more.
- Remove from the grill skin side down and enjoy.
Tiger’s Feeding Feedback
I’ve never been a fan of eating baked fish…the only fish I like these days is fried Tilapia, which my baby says is fake fish. I must say the baked trout was full of flavor…the seasoning was so good! After eating it I felt like I had eaten a lean meat, and didn’t have me all sluggish. The fact that it was grilled added a smoky taste that made me feel more comfortable because again, I am not a fish fan. I had a side of corn on the cob with the my trout which made it a complete meal. I will take this meal once a week if I could.