Whole Speckled Trout w Salsa Verde : Cooked at Home : Pics (Some are raw)

I have been wanting to do this since it has been on the menu at Peche. The gents I fish with thought I had gone nuts when I mentioned cooking them whole.....fortunately, nola.com did an article with Link that aided in my decision to try. Am I ever glad I did.

Recipie is simple....technique is not difficult, but there are a few very important steps to ensure the skin stays crispy & does not tear.

Saved a couple big ones for the cooking attempts


Removed head and scales (if you want the cheeks, obviously gotta leave the head on. I have another whole fish in the fridge and will leave head on it on my next attempt later this weekend)


Remove and clean the insides....


IMPORTANT STEP: set the fish fin up (like it is swimming), uncovered in the fridge for a couple hours to dry. This one sat for 2.5 hours and managed to get dry enough. The objective here, is for the skin to dry enough....before being oiled, as to not stick to the grill. Link says they went thru alot of trial and error trying to get the skin to crisp and stay on the fish.


Scored the fish....



They suggest using a mortar and pestle for the Salsa Verde....so I did. Finished in a food processor when adding the oil


Just about ready. Grill was around 300 degrees or so. I added some Mesquite wood to enhance the grill flavor. Roughly 5-6 minutes per side...this fish was about 2-2.5 lbs.


Served with Chile Lime Snap Beans


Interesting note: This plate has both sides of the "belly"....which was without question the best portion of the fish. Flaky and a little "fatty"... like the outter edge of the ribeye...or the belly you fry on an Opelousas Cat.


Recipe:

Salsa Verde:

2 Garlic Cloves
1 Cup Flat Leaf Parsley
1 Cup Mint Leaves
1 Tbs Dried Chili Flakes
Zest and Juice from 1 Lemon
1/2 Cup Olive Oil

Pound all of the above except oil....into a paste in a mortar and pestle. Transfer to food processor and blend with oil. Use quickly. This should be made just before fish go on grill...do not want sauce to "set up" - not good kept overnight.


Fish:
2-3 lb Speckled Trout
Olive Oil
Cracked Salt
Cracked Peppper

Scale and Clean Inside. Pat dry with paper towels and place "standing/swimming" on a cookie sheet in the fridge for 2-3 hours to dry. Remove from fridge and pat dry again. Coat with olive oil, lightly (oil does not need to be dripping from fish). Season with Cracked Salt and Pepper.

Get the grill pretty hot. 2 second max method of holding hand over flames....My Primo was around 300. Wipe down the cast iron grates with oil prior to placing fish on them. I got my grates pretty warm before doing this step. Place fish on grill and make sure there are no flames on the fish....4-7 min depending on size of fish and flip. Be super careful not to tear the skin.

Serve with Verde.


Donald Link : Cooking Whole Trout At Home