MEXICAN GRILLED TROUT
For the marinade:
- 2 cloves garlic, peeled and rough chopped
- 1/2 medium sweet onion, rough chopped
- 2 stalks celery, rough chopped
- 3 tablespoons chopped flat-leaf parsley or cilantro
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt (kosher or sea)
- 3/4 cup sour orange juice or 1/3 cup each fresh orange juice and lime juice
- 3 tablespoons extra virgin olive oil or vegetable oil
For the fish:
- 2 whole trout or 2 pounds fish fillet
For the fried garlic sauce:
- 1/2 cup olive oil or vegetable oil
- 4 cloves garlic, thinly sliced or finely chopped
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup sour orange juice or 4 tablespoons each fresh orange juice and lime juice
- Coarse salt (kosher or sea) and freshly ground black pepper
You’ll also need:
- A fish basket is recommended.
Advanced prep: 1-4 hours for marinating the fish
Method: Direct grilling
1: Make the marinade: Place the garlic, onion, celery, parsley, cumin, salt, sour orange juice and vegetable oil in a blender and blend to a smooth puree. If you use a food processor, puree the garlic, onion, celery, parsley, cumin, and salt first, then work in the sour orange juice and oil.
2: Pour 1/3 of the marinade in the bottom of a nonreactive baking dish. If using fillets, arrange them on top. If using whole trout, make deep diagonal slits in the sides of each fish. Arrange the fish in the dish. Pour the remaining marinade on top. Marinate the fish, covered, in the refrigerator for 1 to 4 hours, turning the fish once or twice.
3: Make the fried garlic sauce and set aside.
4: Set up your grill for direct grilling and heat to high (medium-high if grilling whole fish). Brush and oil the grill grate if not using a fish basket. Place the wood chips on the coals or in your grill’s smoker box.
5: Drain the fish and arrange on the grate (or place in a fish basket on the grate). Grill until browned on both sides and cooked through, 3 to 5 minutes for fillets, 5 to 8 minutes per side for whole fish.