Grilled Trout with Cornmeal Crust

I picked up Norwegian trout at BJs today. Lorraine and I had decided to pick up something for dinner at BJs, and that fit the bill. Lorraine concurred.

Lorraine wanted me to roll it in cornstarch and fry it (something we do with salmon) but I just wasn’t into it. I looked at a few grilled trout recipes and this one came together. It has the advantages of being very simple, and had basically no clean up. [Frying requires cleaning the stove!] Plus as non-fried it has less calories …

Grilled Trout with Cornmeal Crust

  • 2 lbs trout fillet, cut in 6 pieces
  • 6 tsp lemon juice
  • 1/2 tsp seasoned salt
  • 1/2 tsp granulated garlic
  • 6 tsp cornmeal

Sprinkle 1 tsp lemon juice over each piece of trout. Sprinkle with seasoned salt and granulated garlic. Note: The seasoning amounts are approximate. I probably went lighter on the salt and heavier on the garlic.

Sprinkle the cornmeal evenly over the trout. Again, this is by eye, the coating should be light.

Heat the grill to HOT and turn down to low. Place aluminum foil on the grill and distribute fish across it so the pieces don’t touch. Grill for 10 to 12 minutes, or until the thickest piece flakes.

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