Butterflied trout with vinagrete

Butterflied trout with vinagrete

Truta grelhada com vinagrete

By
From
South American Grill
Serves
2
Photographer
Bonnie Savage

Removing the backbone and bones from the trout may take a little time and practice but it is worth the effort — it makes the eating more pleasurable as the skin is cooked to crisp on one side while the pink flesh is topped with a fresh Brazilian salsa, imparting flavour and colour, and keeping the fish lovely and moist.

Ingredients

Quantity Ingredient
2 x 300g whole rainbow trout, cleaned and scaled
olive oil, for drizzling
1 cup Vinagrete
lemon wedges, to serve

Method

  1. To butterfly the trout, slip the blade of a thin sharp knife under one side of the ribs and slice down the backbone to the tip of the tail. Take care not to go all the way through as you want to keep the two fillets joined at the bottom and the skin intact. Keep your blade as close to the bone as possible, so you don’t lose too much meat. Repeat on the other side of the ribs. Use kitchen scissors to cut the backbone away from the tail. Gently pull the backbone up towards the head of the fish. Cut the backbone away from the head and discard both. The fish should now lay flat.
  2. Preheat a barbecue chargrill to medium–high. Rub a little olive oil over the skin of the fish and season both sides with sea salt and freshly ground black pepper. Place the fish, skin side down, on a closable wire fish barbecue rack, if you have one. Scatter the vinagrete over the flesh of the fish and fasten the grill shut. Alternatively, place the fish, skin side down on a double sheet of foil and scatter with the vinagrete.
  3. Grill the fish, skin side down, either using the fish rack or in the foil for 10–12 minutes without turning, or until the skin is crisp and the flesh is just cooked through. Transfer to a serving plate and serve with lemon wedges and either the Brazilian rice and palm heart salad, or salt-baked potatoes and grilled corn three ways.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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