Fireplace Trout
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup olive oil, divided equally in two
- 3big cloves garlic, halved lengthwise and sliced
- 4fillets rainbow trout
- ⅛teaspoon salt plus more for seasoning the fish
- 2sprigs thyme
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
355 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 16 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a frying or sauté pan, heat ¼ cup olive oil until just warm. Add the sliced garlic and ⅛ teaspoon salt. Stir once or twice, and remove from the heat the instant it begins to color.
- Step 2
Lightly season the fish with salt on both sides.
- Step 3
Heat a very large cast-iron pan on top of a fireplace grate with only coals underneath it. Once your hand feels warm over the pan, add 2 tablespoons olive oil and one sprig of thyme. Then add two fillets, flesh side down. Cook for 3 minutes, and using a metal spatula, turn each fillet onto the skin side and cook, 2-3 minutes, until flesh is just firm. (The fish will continue cooking even when removed from the pan, so removing it a touch undercooked is wise.)
- Step 4
Keeping the two finished trout close to the fire, repeat with the next two. When all are cooked, place, either side up, on a large platter or directly onto plates. Warm the garlic in oil in the fire for a few seconds, then spoon evenly over all the fish.
Private Notes
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Cooking Notes
Linda
Butter, not olive oil, and no garlic. Too overpowering for trout. That's the Nova Scotia way!
Trout is divine, particularly when caught by oneself, cleaned and popped into the old frying pan.
Fish sticks until it is ready to be turned. Your photos show that you know that.
harriet hentges
please recommend instruction for those of us who will not cook in the fireplace or who don't grill. Thanks for urban dwellers
Deejer
This was wonderful! (though I don't have a fireplace). And the garlic is essential! I had it both with and without, and with is sooooooooooooo much better. The method of cooking the garlic in oil just gives a hint of garlic-like flavor. It won't overwhelm the mild trout flavor at all.
Jeff
We'd have fresh caught trout for breakfast when camping. We always dredged in flour and cooked in bacon fat. I'll have to try adding garlic as suggested next time.
Andrew
Cooked with butter & thyme, but without garlic, as the person from Nova Scotia suggested. Delicious!
SR
Pop everything under the broiler with some smoked pimenton and call it good. Smash whole garlic cloves rather than slice.
Hank
Decent, made it on a stovetop with a grill pan.
drsteve
Try it with minced shallots, softened in butter and EVOO. Add thyme or dill or tarragon. Saute the trout (on the stove or over a campfire) in a well-seasoned cast iron skillet.
Deejer
This was wonderful! (though I don't have a fireplace). And the garlic is essential! I had it both with and without, and with is sooooooooooooo much better. The method of cooking the garlic in oil just gives a hint of garlic-like flavor. It won't overwhelm the mild trout flavor at all.
harriet hentges
please recommend instruction for those of us who will not cook in the fireplace or who don't grill. Thanks for urban dwellers
Linda
Butter, not olive oil, and no garlic. Too overpowering for trout. That's the Nova Scotia way!
Trout is divine, particularly when caught by oneself, cleaned and popped into the old frying pan.
Fish sticks until it is ready to be turned. Your photos show that you know that.
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