Turkish · Dinner
Grilled Trout with Herbs
Whole trout fillet grilled skin-down over medium-high heat with lemon, dill and parsley, brushed lightly with olive oil. Served alongside arugula and cucumber with lemon wedges. Light, herb-forward and Turkish coastal in style, with no heavy sauce or added starch.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
304Calories
38.6gProtein
13.8gFat
5.8gCarbs
2.1gSugar
2gFiber
720mgSodium
99mgChol
2.7gSat Fat
870mgPotassium
95mgCalcium
2.3mgIron
5.4mcgVitamin B12
22mgVitamin C
Goes well with
Sauvignon Blanc
local
Turkish Herbal Tea (Çay)
international
gluten-free
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Pat the trout fillet dry, then rub both sides with garlic, lemon juice, salt and pepper. Scatter half the dill and parsley over the flesh side.
2
Grill
Place skin-down on a preheated grill pan over medium-high heat and cook undisturbed for 4 to 5 minutes until the skin is crisp and releases easily.
3
Grill
Flip carefully with a fish spatula and grill the flesh side for 2 to 3 minutes until opaque and flaking when pressed.
4
Plate
Set the trout fillet on a bed of arugula and cucumber slices, top with remaining dill and parsley, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet, skin on
- 1 tbsp1 tbsp olive oil
- 11 lemon
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 cup60g arugula
- 2/3 cup80g cucumber
