Grilled Trout or Kokanee
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
258 kcal
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Course
Main Course
Grilled Trout or Kokanee
Description
The Grilled Trout or Kokanee recipe includes whole fish that have been gutted and gilled, coated lightly with oil and salted before cooking on a hot, clean grill. This method promotes crisp, flavorful skin with an even cook through the flesh close to the bone. The recipe suggests ensuring the fish reach near room temperature before grilling to prevent undercooked centers with over-charred skin.
Alongside the fish, rye flour-based spätzle are prepared by combining rye flour, egg, buttermilk, and salt, cooked in boiling salted water, and coated in oil after draining to prevent sticking. The sautéed greens—such as spinach or chard—are cooked with sunflower oil and seasoned with black pepper, salt, and malt vinegar, providing a bright, tangy counterpoint to the fatty trout.
This meal offers a balanced presentation, with the charred and flaky fish paired with soft spätzle and fresh greens, combining varied textures and flavors. The use of rye flour in the spätzle adds a distinct taste compared to traditional wheat-only versions.
To avoid sticking, clean and oil the grill grates well before cooking, and maintain high heat. The trout should be flipped only once to maintain the skin's integrity. Butter or additional oil may be used to baste the fish during grilling to keep it moist. Removing bones or butterflying the trout can make it easier to eat.
Ingredients
TROUT
- 4 trout or 8 trout if you are big eaters, gutted and gilled, small
- roasted pumpkinseed oil or some other nice oil to coat fish
- salt
SPATZLE
- 2 cups rye flour (or whole wheat or spelt or emmer)
- 1 egg
- 1 cup buttermilk
- 1 teaspoon salt
- sunflower oil or other oil to coat dumplings
GREENS
- 1 pound greens Spinach, lambsquarters, chard, etc, various, chopped
- 3 tablespoons sunflower oil or some other vegetable oil, or butter
- salt
- black pepper
- malt vinegar or lemon, to taste
Instructions
- If you are going to make the spätzle, do them first. Mix all the ingredients together in a bowl. Bring a large pot of water to a boil and salt it well. Fill the spätzle maker with the batter, which will be goopy and sticky, and run it over the boiling water. Do this is batches, skimming off the spätzle as they float to the top. Put the finished spätzle onto a baking sheet and coat with a little oil. Set them aside.
- To grill the trout, coat them in oil and salt them well. Set them out at room temperature for 20 minutes, while you make the fire for the grill. Make very sure of two things: 1), that your grill grates are spotlessly clean -- foods stick to gunk on the grill, not the grill itself; and 2) that the grill grates are very hot. Right before you put the trout on the grill, wad up a piece of paper towel and, using tongs, wipe down the grill grates. Put the trout on the grill.
- Let the trout cook until they are nicely browned, even charred a little bit. How long? At least 5 minutes, and maybe up to 10, depending on how hot your grill is. As they cook, paint them with the roasted pumpkinseed oil, or some other good oil you like. Use a metal spatula -- I highly recommend using a fish spatula because they are very thin and flexible -- and test to see if the fish comes away easily from the grill. It will when it's ready. If it still wants to stick, let it cook a little longer. When you are ready to turn the fish, slip the spatula under the fish and, using your other hand to steady it, flip the trout. Do this only once. Grill on the other side until the trout comes away from the grill easily, again, about 5 to 10 minutes.
- When you flip the trout, start the greens in a large sauté pan set over high heat. Add the chopped greens and sauté for a minute or two, until they wilt. Add the spätzle and stir-fry them for a couple minutes. Turn off the heat and sprinkle salt and black pepper over them.
- To serve, put some of the greens and spätzle on everyone's plate, then a trout. Drizzle a little of the roasted pumpkinseed oil over everything, then splash everything with a little freshly squeezed lemon or malt vinegar.
Notes
- Butterflying trout helps remove most bones for easier eating.
- Allow fish to come to near room temperature before grilling to ensure even cooking at the bone while preventing over-charred skin.
- Thoroughly clean and oil grill grates to prevent fish from sticking.
- Grill over high heat and flip the fish only once for best skin texture.
- Basting the fish during grilling with butter or oil helps maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 751mg | 31% |
| Potassium | 920mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 10790IU | 216% |
| Vitamin C | 31.8mg | 35% |
| Calcium | 200mg | 20% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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