John Myers
Ingredients for 2 servings:
- 1 salmon trout(s), approx. 600 – 800 g
- 1 clove(s) garlic
- 1 pack of herb butter
- 1 dash of lime juice
- salt and pepper
- 1 pinch of chili powder
- 1 sprig(s) rosemary
- some sage
- some parsley
- some basil
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 45 minutes
easy preparation
Wash the salmon trout and pat dry. Place the fish on a large piece of aluminum foil and coat with a little olive oil. Then drizzle with a little lime juice inside and out. Season the inside with salt and pepper and generously add thinly sliced garlic, herb butter, and your desired herbs. Since I have a variety of fresh herbs in the garden, I use them, but you can vary them to your liking. A sprig of rosemary, a few leaves of sage, parsley, and basil are my favorites. You can also stuff the fish with sun-dried tomatoes for flavor. Use whatever herbs you like. Then wrap the fish tightly in foil and place it in the refrigerator until ready to grill. I use a gas grill and place the fish on the top of the grill to cook for about 20-25 minutes at 160-180 degrees Celsius. If the fish is well wrapped, you can also turn it on the top of the grill. Then grill directly again for 1 to 2 minutes.
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