Countries › Bosnia and Herzegovina › Pastrmka na Žaru - grilled trout

Pastrmka na Žaru - grilled trout

Whole trout, rubbed with garlic and parsley, smoked and served.

15 min

Prep

10 min

Cook

4

Serves

320 kcal

Calories

35g

Protein

2g

Carbs

18g

Fat

Ingredients

Other

🐟 Whole trout, cleaned (300–350 g / 10–12 oz each): 2 fish (≈700 g / 1.5 lb)1 pieces

🧄 Garlic, very finely minced: 8 g (2 cloves / 0.3 oz)1 pieces

🌿 Flat-leaf parsley, finely chopped: 8 g (2 tbsp / 0.28 oz)1 pieces

🫒 Olive oil (plus extra for brushing): 30 ml (2 tbsp / 1 fl oz)1 pieces

🍋 Lemon zest + juice: 1 lemon (zest + 2 tbsp / 30 ml juice)1 pieces

🌶️ Sweet paprika (classic Bosnian touch): 2 g (1 tsp / 0.04 oz)1 pieces

🧂 Sea salt: to taste (≈6 g / 1 tsp)1 pieces

⚫ Black pepper, freshly ground: 1 g (½ tsp / 0.04 oz)1 pieces

🌾 Fine cornmeal or flour, for light dusting (optional, crisper skin): 10 g (1 tbsp / 0.35 oz)1 pieces

Method

Score & season: Pat fish dry. Make 3–4 shallow diagonal scores on each side. Mix 🧄 garlic, 🌿 parsley, 🫒 oil, 🍋 zest, 🌶 paprika, 🧂 salt, and ⚫ pepper. Rub inside cavities and over skin. Marinate 15–20 min (room temp).

Prep grill: Heat to medium-high; oil grates well. (Or use a grill basket.)

Dust (optional): Lightly dust skin with 🌾 cornmeal/flour; brush off excess.

Grill: Place trout diagonally across the grates. Grill 4–5 min until skin is crisp and releases; flip carefully and grill 3–4 min more, until flesh is opaque and flakes (internal 60°C / 140°F).

Finish: Rest 2 min. Squeeze 🍋 lemon juice and brush with a few drops of 🫒 oil. Serve with warm bread and a simple salad.