Looking for something different to grill? I love burgers and ribs, but every once in a while I need to switch up what I’m grilling. Fish is a great alternative and makes for a delicious light meal. I like to lay down sliced lemons, limes and oranges to act as a plank for the fish while grilling. This adds a burst of citrus flavor, and eliminates the need to flip the fish while cooking – so it’s a great technique for delicate or thin fillets.
The fish is being cooked indirectly, meaning it is insulated from the direct heat, and will take about 50% more time than if it were being grilled directly. Trout is a thin fillet and will take between 8 and 12 minutes depending on thickness, so it is still a quick cook but also just enough time to sit down, relax and enjoy a cold beer or cocktail.
The citrus marinade serves as a dressing when you are ready to plate your fish. This recipe makes enough for you to serve your fish with a light salad and top it with the dressing. It would also be great to marinade vegetable skewers in the dressing and grill them along with your fish. The dressing will last in the fridge for about a week.
Citrus Grilled Trout
- 2 (12oz) or 4 (6oz) trout fillets depending on size, you want about 6 oz per person
- 3-4 lemons sliced about ¼ inch thick
- 3-4 limes sliced about ¼ inch thick
- 3-4 oranges sliced about ¼ inch thick
- 1 bunch of fresh thyme
For the citrus dressing:
- 1 lemon, juiced
- 2 limes, juiced
- 1 orange, juiced
- 1 shallot, diced small
- ¼ cup white wine vinegar
- ½ cup high heat cooking oil, I like avocado or Thrive algae oil
- Pinch of sea salt
- Put all the ingredients for the dressing in a glass jar and shake well. Set aside.
- Rinse your fish, and pat it dry. Place it skin side up in a shallow glass or ceramic casserole dish so the fillets don’t overlap too much. Pour about half the dressing over the fish and move them around so they are all coated well underneath. Marinade about 15 to 30 minutes.
- Place your citrus slices over a medium high grill, and divide the thyme evenly over the fruit. Place your trout, skin side down on top of the citrus and thyme. Grill until fish is flaky – about 8 to 12 minutes. Fish should be cooked to an internal temperature of 145ºF.
- Once your fish is done, carefully remove fish from the grill using a large spatula or 2 small ones. Plate and garnish with citrus slices and serve with more citrus dressing.