Smoked and Baked Whole Trout

Explore the authentic flavors of Latin America with this smoked and baked whole trout recipe. Combining the smoky essence of the grill with the even cooking of the oven, this dish promises a delightful experience. Enhanced by aromatic herbs and a touch of beer, this expertly marinated trout is accompanied by simple boiled potatoes and a vibrant, fresh salad.

Ingredients

🐟 1 whole trout, approximately 3 kg
🌿 1/2 cup parsley, finely chopped
🧂 1 tablespoon salt
🧄 1 tablespoon garlic, minced
🌶️ 1 teaspoon cumin powder
🌶️ 1 tablespoon black pepper
🍶 50 ml white vinegar
🫒 50 ml olive oil
🍺 50 ml beer, any brand
🧅 1/2 onion
🥔 2-3 medium-sized potatoes
🥬 Spinach
🥬 Lettuce
🍅 1-2 tomatoes, sliced
🍈 1-2 limes

Instructions

1- Prepare the Marinade:

• In a clear plastic container, mix parsley, salt, garlic, cumin, and black pepper.
• Add white vinegar, olive oil, and beer. Stir until well combined. Let marinate for 1 hour.

2- Prepare the Trout:

• Place the trout on a metal tray.
• Use a knife to remove the scales by scraping against their direction.

3- Marinate the Trout:

• Coat the trout inside and out with the marinade. Let it rest while prepping the grill.

4- Prepare the Grill:

• Light charcoal and allow it to glow. Clean grates with half an onion to prevent sticking.

5- Smoke the Trout:

• Place the trout on the grill over low heat. Baste with leftover marinade using a herb brush.
• Flip carefully to avoid breaking. Grill for 30-40 minutes in total.

6- Bake the Trout:

• Transfer the smoked trout to a metal baking tray. Pour remaining marinade over it.
• Bake in a preheated oven at high heat for 30 minutes, basting every 10 minutes.

7- Prepare Side Dishes:

• Boil potatoes until tender.
• Combine spinach, lettuce, and tomatoes for a salad. Season with salt and lime juice.

8- Serve:

• Position potatoes around the trout. Serve with the fresh salad alongside.

Prep Time: 1 hour 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 15 minutes
Servings: 6-8
Calories: Approx. 350
Proteins: 28g
Fats: 18g
Carbohydrates: 20g
Equipment: Wooden cutting board, Standard chef's knife, Metal spoon, Charcoal grill, Oven, Tongs/spatula & fork, Metal serving bowl

Cooking Tips

• Scale the trout by scraping against the scale direction.
• Regularly baste to maintain moisture.
• Use lime sides for juicing to avoid bitterness.

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#demicerropalmundo

Smoked and Baked Whole Trout