Recipe: Grilled Trout with Capers and Orange
OK, I may be using a bit of poetic license by calling this dish grilled, but if it’s baked on my outdoor grill, doesn’t that make it grilled? Despite the lack of tasty charred lines and smokey overtones, this trout is exquisite. The salty capers and sweet and bright orange is perfect with the trout, adding great flavor without overpowering it. I suppose any white fish would also be great with this recipe, but I designed it specifically around the mellowness of trout.
My grill is large enough to use a sheet pan and still utilize indirect heating on the grill, but if yours is smaller, use a smaller dish/pan to accomplish the same thing. If you don’t have a grill, bake in the oven instead. It will be equally delicious.
To get started, preheat your grill to hot hot hot….all burners on full.
Ingredients for Grilled Trout with Capers and Orange
2 large (18-20″) trout fillets, or 4 small fillets
2 shallots, sliced into rings
3 tablespoons capers, roughly chopped, leaving about half whole
1 stick unsalted butter
Zest and juice of 1 large orange
Small bunch of Chives
Salt and pepper to taste
How to Prepare Grilled Trout with Capers and Orange
Prep all your ingredients while your grill or oven is preheating.
Spread out the shallot rings onto a sheet pan into strips that the trout fillets can sit on, then place the fillets on the shallots.
Slice stick of butter into 1/8 inch pads, and place evenly across the trout fillets. Sprinkle each fillet evenly with orange zest and capers. Coarsely chop the chives, reserving a few chives unchopped for each fillet, then sprinkle the chopped chives evenly onto the filets. Season fillets with salt and pepper, then place reserved chive stalks on fillets for garnish.
Pour orange juice in pan all around the trout fillets, then take pan to your grill.
How to Bake Trout on the Grill with Indirect Heat
Now that your grill is piping hot, turn all burners (if using gas grill) directly under your sheet pan/baking dish off, leaving only the outside burners of the grill on high. If using a charcoal grill, move all coals to outside edge of grill, leaving nothing directly under your pan. If your grill is not large enough to have 2 outside burners on/2 outer piles of coals, leave one side of gas grill on and the other side off/ one pile of coals on only one side of charcoal grill (if doing this, make sure that you rotate your pan halfway through baking so that the fish cooks evenly). The point here is to create an oven-like environment without having any flame/heat directly under the fish. This will allow the fish to cook without burning to the pan.
Your grill should be about 425-450° inside with the lid closed. If much hotter or lower than this, adjust heat accordingly. To raise gas grill temperature, turn burners on under the fish on their lowest setting possible, outer burners only first, until correct temperature is achieved. To lower temperature, reduce outer burner flame until proper temperature is reached. For charcoal burners, add/remove coals as necessary (you’ll need to do this before adding the fish to the grill, as it takes too long to heat charcoal coals to make much of a difference while cooking).
Grill/bake the fish in this manner for 12 minutes.
Serve the trout hot with any side dishes you like. I like simple browned potatoes and Garlic Lemon Peas.
Recipe by Jothan Yeager, April 2012
The Bald Gourmet grills fresh trout with capers and orange