Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 105 :: FISH WITHOUT FEAR
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Source: How to Grill by Steven Raichlen (Workman Publishing, 2001)
Method: Direct Grilling
Category: Seafood
4 whole trout (each 12 to 16 ounces)
Coarse salt (kosher or sea) and freshly ground black pepper
1 bunch fresh dill, left in sprigs
2 lemons, cut in half lengthwise, then thinly sliced crosswise (remove seeds)
8 thin slices prosciutto
Olive oil or vegetable oil
Mustard-Dill Sauce for serving (recipe below)

Other Items Needed:
8 pieces cotton butchers string, each about 12 to 14 inches long

Rinse the trout, inside and out, under cold running water, then blot dry, inside and out, with paper towels. For each trout, place two pieces of butchers string about 3 inches apart on a work surface and lay down a piece of prosciutto. Stuff the trout with dill sprigs and lemon slices and season with salt and pepper. Lay a slice of prosciutto on top of the trout, bring up the ends of the strings, and tie the trout crosswise in two places to secure the prosciutto and keep the stuffing inside. Brush oil on the outsides of the trout.

Set up the grill for direct grilling and preheat to medium-high (about 350 degrees).

When ready to cook, place the trout directly on the grill grate. Grill the trout until nicely browned on the outside and cooked through, 6 to 10 minutes per side. To test for doneness, insert a slender metal skewer into a trout for 20 seconds: It should come out very hot to the touch. Serve with Mustard-Dill Sauce.
Mustard-Dill Sauce
Serves: Makes about 1-1/2 cups
Category: N/A
3/4 cup mayonnaise (Hellmanns preferred)
1/3 cup sour cream
1/4 cup Dijon-style or honey-style mustard
1/4 cup chopped fresh dill from sprigs reserved above
1 tablespoon lemon juice, or more to taste
1/2 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt (kosher or sea) or more to taste
1/2 teaspoon black pepper, or more to taste

Combine all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as needed. Serve in a bowl or individual ramekins. Optional: Garnish with dill sprigs.
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