![Crispy Grilled Trout](https://cdn.statically.io/img/www.foodandwine.com/thmb/13Y7sZO_Qv-07ezPVWcDxAiwepQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Crispy-Grilled-Trout-FT-RECIPE0723-3a3bc31176254b99af46320982d22f7f.jpg)
Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley
My fishmonger always has farmed freshwater rainbow trout on hand, butterflied and boneless with the spine and ribs removed. They take well to fast cooking on the grill, made easier with a grill basket. You can easily pull off the skin after grilling if it’s not your thing, but do leave it on while cooking because it protects the flesh — there’s a thin layer of subcutaneous fat that melts and keeps the filets juicy.
How to season trout
Be sure to pat the fish dry first before seasoning it simply with salt and a spice blend of your choosing. Lately, I’ve been using a lot of berbere, a slightly sweet, mildly spicy blend of fenugreek, cumin, and other spices. You’ll see the versatile Ethiopian spice mix in other Food & Wine recipes and can find it at spicewalla.com or kalyustans.com if not at your local well-stocked grocer.
Ingredients
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2 butterflied boneless, skin-on rainbow trout (about 1 pound)
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3/4 teaspoon kosher salt, divided
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1 teaspoon berbere (such as Spicewalla)
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Cooking spray
Directions
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Build a hot fire in a charcoal grill, or preheat a gas grill to high (about 500°F). Season trout flesh evenly with 1/4 teaspoon salt, and sprinkle evenly with berbere. Season trout skin with remaining 1/2 teaspoon salt. Spray both sides of trout with cooking spray, and transfer to a grill basket. Close basket, and secure.
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Grill trout, skin side down, until skin is crispy and lightly charred, about 5 minutes. Flip basket; grill until cooked through, 1 to 2 minutes. Remove trout from basket, and serve skin side up.
Suggested pairing
Bright but substantial rosé: Domaine Tempier Bandol Rosé
Originally appeared in Food & Wine magazine, August 2023