Grilled Trout with Capers and Orange

Staff Writer
Grilled Trout with Capers and Orange
Grilled Trout with Capers and Orange
Jothan Yeager

Grilled Trout with Capers and Orange

OK, I may be using a bit of poetic license by calling this dish grilled, but if it’s baked on my outdoor grill, doesn’t that make it grilled? Despite the lack of tasty charred lines and smoky overtones, this trout is exquisite. The salty capers and sweet and bright orange is perfect with the trout, adding great flavor without overpowering it.

Click here to see the Grilling & Barbecue Guide 2012.

4
Servings
304
Calories Per Serving
Deliver Ingredients

Notes

*Note: If your grill is not large enough to have 2 outside burners on, leave one side of the gas grill on and the other side off (if doing this, make sure that you rotate the pan halfway through baking so that the fish cooks evenly). The point here is to create an oven-like environment without having any flame/heat directly under the fish. This will allow the fish to cook without burning and sticking to the pan.

The grill should be about 425-450 degrees inside with the lid closed. If much hotter or lower than this, adjust the heat accordingly. To raise the gas grill temperature, turn the burners on underneath the fish on the lowest setting possible, using only the outer burners first, until the correct temperature is achieved.

Ingredients

  • 2 shallots, sliced into rings
  • Two 18- to 20-inch trout fillets, or 4 small fillets
  • 1 stick unsalted butter, cut into 1/8-inch-thick pieces
  • 3 Tablespoons capers
  • Zest and juice of 1 large orange
  • 1 small bunch chives
  • Salt and pepper, to taste

Directions

Preheat a gas grill on high heat, using all burners.

Spread out the shallot rings onto a baking sheet into strips, then place the fillets on the shallots. Place the butter pieces evenly across the trout fillets. Chop half of the capers and leave the rest whole. Sprinkle each fillet evenly with the orange zest and capers.

Coarsely chop the chives, but leave a few chive stalks whole for each fillet, then sprinkle the chopped chives evenly onto the fillets. Season with salt and pepper, to taste then place the reserved chive stalks on the fillets for garnish.

Pour the orange juice in the pan all around the trout fillets, then take the pan to the grill. Turn off all burners directly underneath the baking sheet, leaving only the outside burners of the grill on high.* Cook the fish in this manner for 12 minutes. Serve the trout hot with side dishes of your choice.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Nutritional Facts

Total Fat
26g
39%
Sugar
7g
N/A
Saturated Fat
15g
75%
Cholesterol
84mg
28%
Protein
10g
19%
Carbs
11g
4%
Vitamin A
237µg
26%
Vitamin B12
2µg
29%
Vitamin B6
0.3mg
13.5%
Vitamin C
30mg
49%
Vitamin D
7µg
2%
Vitamin E
2mg
9%
Vitamin K
9µg
12%
Calcium
53mg
5%
Fiber
2g
10%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
0.7mg
4%
Magnesium
25mg
6%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
12%
Phosphorus
123mg
18%
Polyunsaturated
2g
N/A
Potassium
353mg
10%
Sodium
355mg
15%
Thiamin (B1)
0.1mg
7.3%
Trans
0.9g
N/A
Zinc
0.4mg
2.6%

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