Roasted Rainbow Trout With Lemon And Thyme Food

GRILLED RAINBOW TROUT

Steps:

• Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
• Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
• Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.

LEMON THYME RAINBOW TROUT

Steps:

• Divide fish into 4 equal pieces if necessary.
• In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
• Dip fish into lemon juice; dredge in flour mixture, turning to coat.
• In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.

TROUT WITH LIME & THYME

Steps:

• In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
• Allow to marinate in the refrigerator at least 2 hours.
• When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).