Countries › Argentina › Trucha a la piedra - grilled trout with parsley and oregano

Trucha a la piedra - grilled trout with parsley and oregano

Grilled trout with spices and lemon, and even some salted bacon.

10 min

Prep

15 min

Cook

4

Serves

32 kcal

Calories

1g

Protein

7g

Carbs

1g

Fat

Ingredients

fresh rainbow trout cleaned4 pieces

lemons one sliced in rounds the other in wedges.2 pieces

of fresh flat leaf parsley8 sprigs

of fresh savory4 sprigs

few sprigs of fresh oregano4 pieces

of salt cured bacon4 pieces

Lemon pepper to taste1 pieces

Sea salt to taste1 pieces

Olive oil1 pieces

12 x12 pieces of slate…. (Optional You can find them at your local hardware store, that carries flooring material.)2 pieces

Sprinkle the interior of the cleaned trout with sea salt and lemon pepper.

Stuff each trout with a spring of parsley, savory and oregano. (If you can’t find savory try tarragon instead)

Stuff each trout with 2 or 3 slices of lemon

Rub the exterior of the fish with olive oil

Place a piece of bacon and then fish on top onto the slate. You should be able to cook two trout per slate.

Heat the grill to a medium high heat.

Place the slate with the fish on the hot grill.

Cook until nicely charred and then flip…. Take care not to overcook the fish, and leave the bacon on the bottom to flavor the other side of the fish.

Carefully remove the slate from the grill, placing the slate on hot pads.

Garnish with the left over parsley springs and lemon wedges.

The slate stays nice and warm for quite some time.

Dig in…. squeeze a little extra lemon and enjoy!