Easy & Tasty Grilled Trout on a Foreman Grill Recipe
Fish is one of the easiest and best things to cook on a George Foreman Grill. River or lake trout has such a fresh, clean flavor. It doesn’t have the naturally salty or briny taste of seafood from the ocean. Treat yourself to this simple delightful recipe.
Ingredients
- 2 trout filets sized for grill, skin on and bones removed
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- butter for coating the grill
- 4 thin slices of lemon
Instructions
- Pat the fish dry. Then, coat with salt and pepper on both sides.
- Heat the Foreman Grill to high. Coat the hot grill with butter.
- Place the fish on the grill skin side up. Close and grill for no more than 5 minutes. Check after 3 minutes to see if flesh flakes and is opaque.
- Remove the filets to a plate and grill the lemon slices for just a couple of minutes.
- Serve the trout with the grilled lemon slices on top.
Notes
- When you visit your fish monger, ask that the trout be filleted and bones removed. Or, do it yourself if you are a handy fisherman or woman. In my experience, filets work best on the Foreman Grill. They come out flaky and what little fat there is will drip into the tray.
- If you have an outdoor electrical outlet, do this outside. Alternatively, use your Foreman indoor/outdoor grill. If using the indoor/outdoor grill, you will want to flip the fish half way through cooking to char both sides of the fillets.
Nutrition
Calories: 508kcalCarbohydrates: 1gProtein: 71gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 197mgSodium: 759mgPotassium: 1250mgFiber: 0.5gSugar: 0.3gVitamin A: 198IUVitamin C: 9mgCalcium: 151mgIron: 5mg
Tried this recipe?Let us know how it was!