Orange Marmalade From Spain
Filets of rainbow trout take well to fast cooking on the grill, made easier with a grill basket.
INGREDIENT :
- 2 butterflied boneless, skin-on rainbow trout (about 1 pound)
- 3/4 teaspoon kosher salt, divided
- 1 teaspoon berbere (such as Spicewalla)
- Cooking spray
RECIPE DIRECTION :
- 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.
- 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.
