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Greek-Style Grilled Trout https://www.metro.ca/userfiles/image/recipes/truite-grille-grecque-11894.jpg PT25M PT08M PT33M
Preheat the barbecue on high and place a non-stick grilling mat on the grill.Make three incisions in the skin on each side of the trout and insert a bit of dill into each. Season the cavities with salt and pepper and stuff them with the fennel, lemon, fresh dill, garlic, and dried oregano. Brush a bit of oil on the outside of the trout and season with salt and pepper.Lower the heat to medium. Cook the trout for 7 to 8 minutes on each side with the lid closed.Serve with the aioli.Source : K pour Katrine
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2 whole trout (about 575 g each) with head still on, cleaned and scales removed 1/2 fennel bulb, thinly sliced 1 lemon, thinly sliced 1/2 cup (125 mL) fresh dill 2 teaspoons (10 mL) dried oregano 2 garlic cloves, thinly sliced 1/4 cup (60 mL) Irresistibles organic olive oil Salt and pepper, to taste Aioli 1/2 cup (125 mL) de mayonnaise Zest of 1/2 lemon 1 tablespoon (15 mL) lemon juice 1 teaspoon (5 mL) paprika 1/2 garlic clove, chopped 1 tablespoon (15 mL) fresh dill, chopped 1/4 teaspoon (1,25 mL) salt
Greek-Style Grilled Trout

Greek-Style Grilled Trout

Rate this recipe
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4
Main course
0:25
Preparation
0:08
COOKING
0:33
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • 2 whole trout (about 575 g each) with head still on, cleaned and scales removed
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  • 1/2
    fennel bulb, thinly sliced
  • 1
    lemon, thinly sliced
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    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


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    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


  • 1/2 cup
    (125 mL)
    fresh dill
  • 2 teaspoons
    (10 mL)
    dried oregano
  • 2
    garlic cloves, thinly sliced
  • 1/4 cup
    (60 mL)
    Irresistibles organic olive oil

  • Salt and pepper, to taste

  • Aioli
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    HELLMANN’S MAYONNAISE

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  • 1/2 cup
    (125 mL)
    de mayonnaise
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  • Zest of 1/2 lemon
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    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


    LEMONS BLUEBERRIES ASPARAGUS

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    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


  • 1 tablespoon
    (15 mL)
    lemon juice
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    LEMONS BLUEBERRIES ASPARAGUS

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    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


  • 1 teaspoon
    (5 mL)
    paprika

  • 1/2 garlic clove, chopped
  • 1 tablespoon
    (15 mL)
    fresh dill, chopped
  • 1/4 teaspoon
    (1,25 mL)
    salt
Imprimer ma sélection

Preparation

Preheat the barbecue on high and place a non-stick grilling mat on the grill.

Make three incisions in the skin on each side of the trout and insert a bit of dill into each. Season the cavities with salt and pepper and stuff them with the fennel, lemon, fresh dill, garlic, and dried oregano. Brush a bit of oil on the outside of the trout and season with salt and pepper.

Lower the heat to medium. Cook the trout for 7 to 8 minutes on each side with the lid closed.

Serve with the aioli.

Source : K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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