Go Back
A grilled whole trout in a cast-iron skillet with sliced potatoes, parsley, and lemon
Print Recipe
5 / 2 votes

Grilled Whole Trout

This grilled whole trout is cooked in a cast iron skillet outdoors along with fingerling potatoes in a garlic- and herb-infused pan sauce that's so flavorful we like to think of it as liquid gold.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 2 servings
Calories: 995

Equipment

  • Digital or instant-read thermometer (optional)

Ingredients

For the potatoes

  • 5 medium fingerling potatoes (or substitute a few new potatoes)
  • Kosher salt

For the liquid gold

  • 1 1/2 cups rendered fat, such as bacon fat, beef fat, good-quality lard, or duck fat, or you can use unsalted butter or extra-virgin olive oil (or any combination of these)
  • 8 to 10 sprigs assorted fresh herbs, such as basil, oregano, thyme, rosemary, and parsley (no more than 3 sprigs each), chopped
  • 2 scallions, ends trimmed
  • 1 head garlic, halved crosswise
  • 1/2 lemon

For the trout

  • Two (12-ounce) whole boneless trout (preferably head-on, tail-on), gutted, deboned, and fins removed
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 2 tablespoons drained capers
  • 1 lemon, halved
  • 1/4 cup fresh marjoram (optional)
  • 1 cup fresh flat-leaf parsley leaves, plus more for garnish
US - Metric

Instructions

Make the potatoes

  • Place the potatoes in a smallish saucepan, add enough water to cover, and season with salt. Bring to a boil and gently simmer until tender, about 10 minutes for fingerlings and a few more minutes for new potatoes.
  • Drain and cool the potatoes. If you have time, cover and refrigerate the potatoes until chilled through, at least several hours, for a crisper exterior and airier interior.

Make the liquid gold

  • While the potatoes are cooking, place the fat in a small saucepan over low heat. Add the herbs, scallions, garlic, and lemon half and cook just until the herbs begin to wilt but not sizzle and the oil reaches 140 to 150°F (60 to 66°C), 2 to 4 minutes.
  • Remove the pan from the heat and let sit for 15 minutes to let the flavors mingle. (Extra liquid gold can be strained, covered, and stashed in the fridge for up to a week. Add more fresh herbs toward the end of rewarming.)
  • When the potatoes are cool enough to handle, slice them into 1/4-inch (6-mm) rounds.

Make the trout

  • Preheat a grill on high heat. Place a large cast-iron skillet directly on the coals or over the hottest area of the grill.
  • Meanwhile, using paper towels, pat the trout dry. Brush the outside and inside of the fish with oil and season with salt and pepper.
  • Carefully add 2 tablespoons liquid gold to the preheated pan and let it warm. Add the fish and cook until browned on one side, 3 to 4 minutes. Gently flip the fish using a metal spatula. If the fish sticks to the pan, don’t force it. Wait another minute or so and then try again.
  • Remove the pan from the heat, add the potatoes and capers to the pan around the fish, and return the pan to the hot side of the grill. Cook for 3 to 4 minutes and transfer the trout to a platter or a couple plates.
  • Continue to cook the potatoes until browned and crisped, 1 to 3 minutes more. Remove the pan from the heat, squeeze the lemon into the pan, and then add the marjoram, if using, and parsley. Taste the pan sauce and, if desired, adjust the seasoning accordingly, adding more salt, pepper, and/or lemon.
  • Dump the potatoes and capers onto the platter or plates with the trout. Spoon the pan sauce generously over the fish. Garnish with parsley.

Nutrition

Serving: 1portion | Calories: 995kcal | Carbohydrates: 105g | Protein: 55g | Fat: 41g | Saturated Fat: 8g | Monounsaturated Fat: 23g | Cholesterol: 126mg | Sodium: 382mg | Fiber: 15g | Sugar: 6g