Grilled Trout Steaks Marinated in Wine and Soy Sauce
As a boy, Hemingway fished for trout in the lakes of Michigan. The heroes of his stories and of his novels The Sun Also Rises and A Farewell to Arms catch rainbow and silver trout. It's in For Whom the Bell Tolls too.
This fish and the comparisons and metaphors tied to it feel right at home in the poetry of Federico García Lorca, and the poet Mikhail Kuzmin wrote a mysterious poem in the late 1920s that begs for interpretation, “The Trout Breaks the Ice”, which gave its name to a book of his poems. He'd have made grilled trout if he'd had one.
Trout is easier to buy than to catch. That's why many people think trout is found only in stores. And it's true! Almost any decent store has a fresh fish counter with a whole selection!
Trout! The resonant name of this beautiful fish brings to mind fast mountain rivers and clear cold streams, not metal counters covered in crushed ice. But fine. For once you can bend your principles and not release the fish you bought, especially since it's already cut into steaks.
For juicy grilled trout, the steaks should be large, bigger than your palm, and 3-4 cm thick. Two steaks weigh 600 grams. And fresh!!! Fillet pieces also work well on the grill. Most important, make sure the steaks are evenly dark in color, from the first third behind the head, and the flesh is firm. Then the trout will turn out just right.
Ingredients
2 servings
- Trout steaks 2
- Lemon 1
- Soy sauce, dry white wine to taste
- Vegetable oil 3-4 tbsp
- Salt, coriander, mustard seeds, black pepper and allspice to taste
Step-by-step recipe
- Grilled trout is simple to make, but first carefully scale the steaks under cold running water so the trout isn't covered in scales on all sides. It's quick. A knife or a special fish scaler works best.
- Then sprinkle generously on all sides with seasoning to taste, which you can make yourself. It's easy, and the grilled trout will be very fragrant. Mix equal parts sea salt, black or mixed peppercorns, coriander and mustard seeds, and add 1-2 allspice berries. Grind everything in a mortar to a powder.
- The trout is lightly marinated before grilling. Put the trout steaks in a plastic or ceramic dish.
- Squeeze 1 tbsp of lemon juice over the fish and pour over dry white wine mixed with 1 tsp of good soy sauce, so the fish is covered with liquid.
- Put in the fridge for 1 hour.
- From here there are options: if you have a charcoal grill, good. If you have an electric grill, even better. Or a grill pan, which is handier and quicker. Grilled trout will be tasty whichever way you cook it.
- Take the fish out of the marinade. Pat it dry with paper towels, otherwise the trout will steam in the leftover liquid.
- Brush the steaks with vegetable oil on all sides and put them straight on the grill rack. The rack must be very hot.
- As my friends in Bulgaria say, five minutes on one side and five minutes on the other. The trout should brown. Don't panic if it browns a lot. It isn't burnt. The soy sauce gives it that deep golden color.
- When the trout is done, put it on large plates. Add a quarter of a large lemon.
| Serves: | 2 servings |
| Calories: | 215 |
| Prep: | 1 h 15 mins |
| Cook: | 15 mins |
| Total: | 1 h 30 mins |
| Category: | Main Dishes |
| Cuisine: | American cuisine |
| Rating: |
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4.3
(7)
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