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Brigit's Pan Grilled Trout (Guatemalan Night)
Preparation: 8 minutes
Cooking Time: 8-10 minutes
Ingredients (Serves 2)
2 Whole fresh trout head removed, if desired
1 bunch Green onions
3 Tbs. Aglione
1/4 cup Flour
1 Tbs. Extra virgin olive oil (EVOO)
1 Tbs. Lemon pepper
• Coarse sea salt to taste
Preparation
• Rinse and pat trout dry.
• Mix flour, salt, lemon pepper, and set apart.
• Stuff the trout with aglione then roll them in the flour mixture.
• Heat EVOO.
• Set trout on a flat, non-stick frying pan, place part of the green onion on top and grill.
• Cover pan once the trout is a little crispy, especially if trout is large, to ensure it cooks through.
• Turn once, place remaining green onion on top an re-cover, if necessary.
Raw trout: image 1 of 5 Green onions: image 2 of 5 Trout grilling: image 3 of 5 Grilled trout and green onions on serving plate with lemon wedges: image 4 of 5
Pan Grilled Trout served with Black Bean Stew and Sautéed Plantains: image 5 of 5
Click on the images above to see larger pictures
Comments
• In the picture above the trout is served with Black Bean Stew, and Sautéed Plantains. Mild Guacamole, Coleslaw, corn tortillas and Negra Modelo blond beer completed the dinner.
• Brigit prepared this Guatemalan inspired dinner stimulated by the memory of delicious fish meals that we used to have at a small comedor (Guatemalan restaurant) by the shore of Lake Atitlán, at Panahachel, when we lived in Guatemala.
• The trout flesh is more delicious and moist when not deboned before cooking. The trout is easily deboned with care, as it basically lifts out once it is grilled. Be careful of bones though.
Wine and Beverage Pairing
• Gallo beer (from Guatemala), Mexican beers such as Negra Modelo or Corona. As for wine, pair it with Prosecco di Valdobbiadene or Vermentino Maremma Toscana IGT Bianco d'Elisa.


  • Seafood Recipes
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    2. Tuna and Avocado Sauce – December 1, 2010
    3. Whole Wheat Spaghetti with Crab Sauce – November 26, 2010
    4. Brigit's Paella de Mar (Spanish Style Seafood Paella) – November 6, 2010
    5. Smoked Salmon, Lettuce and Basil Sandwich – November 6, 2010
    6. Hot Tuna Bean Salad – November 3, 2010
    7. Brigit's Caribbean Style Snapper – October 16, 2010
    8. Spicy Tuna, with Beans, Onions, Capers and Herbs – September 20, 2010
    9. Brigit's Thai Style Wild Salmon – September 4, 2010
    10. Brigit's Blackened Tuna Filet – August 28, 2010
    11. Tuna, Olive, Caper and Bean Salad – August 23, 2010
    12. Brigit's Cracked Crab With Lime Butter Dip – August 21, 2010
    13. Barbequed Shrimp and Swordfish with Vegetables – July 10, 2010
    14. Two Bean, Tuna and Vegetable Salad – June 22, 2010
    15. Tuna, Bean and Vegetable Salad – June 21, 2010
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    November 26, 2010
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