60 NEBRASKAland • MARCH 2015
G
rilled is my favorite way to eat whole trout. I like
the slight char, when the skin becomes crispy and
smoky. It's a satisfaction that is equivalent to the
crust on a perfectly grilled steak, the crunchy bits
on properly rendered bacon, or the brown, buttered
edges on heated toast. You don't get this when you bake or
smoke fish. It's the hot coals and grates that do the trick.
A couple years ago, I read in a Bon Appétit magazine
about stuffing snapper with tangerines. I stowed the idea
away in my head, which resurfaced last summer after a
few successful trips of trout fishing. Using clementines/
mandarins ("Halos" or "Cuties"), these little oranges gave
the trout a subtle sweetness. And the finishing ginger and
scallion soy sauce added an Asian flair that paired well
with the citrus. This was probably the best trout I've ever
prepared.
Servings: 2
Prep Time: 30 minutes
Cooking Time: 5-10 minutes
Ingredients:
•
2 whole pan size trout, scaled and gutted
•
kosher salt, to taste
•
2 green onions, 1 chopped and 1 sliced in half
lengthwise
•
peanut oil for brushing
•
1 clementine orange, peeled and segmented
Ginger Scallion Sauce
•
2 tablespoons of peanut oil
•
3 green onions, white and light green parts minced
•
1 tablespoon of fresh ginger, minced
•
¼ cup of low sodium soy sauce
•
¼ teaspoon of sesame oil
•
1 tablespoon of rice vinegar
•
1 teaspoon of white sugar
•
1 Thai (bird's eye) chili, thinly sliced
1. Prepare grill to high heat. In a small saucepan, combine
peanut oil and 3 minced green onions. Warm up mixture
for a couple minutes, but do not brown. Pour green onion
mixture into a small mason jar, along with other sauce
ingredients. Shake well before use.
2. Rinse trout under cold water and pat dry with paper
towels. Brush the skin and cavity with oil, and then sprinkle
lightly with salt. Stuff cavities with clementine wedges,
sliced green onion and a drizzle of ginger scallion sauce.
3. Clean grill grates and brush oil over grates before
cooking. Lay down stuffed trout and cook for 3-5 minutes on
each side until slightly charred and cooked through. Cooking
time will vary. Drizzle ginger scallion sauce over fish and
garnish with chopped green onion before serving. Tip: When
eating, mash up the tangerine/clementine wedges to release
juices on meat. ■
This recipe and photograph originally
appeared on Jenny's Food for Hunters blog
at Foodforhunters.com.
By Jenny Nguyen
Grilled trout stuffed with orange and finished with ginger scallion soy sauce.
Read Jenny's NEBRASKAland blog
"Midland Musings."
R
"
Asian-inspired grilled whole trout.
Rainbow Trout Stuffed with Clementine
PHOTO
BY
JENNY
NGUYEN
