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circle-smallAll RecipesSeafood

Recipe by Jamie Purviance

Grilled Trout with Meyer Lemon–Mustard Sauce

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    8 to 10 mins

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    8 to 10 mins

the Ingredients

  • Sauce
  • 1 large pasteurized egg yolk (see note)
  • 2 tablespoons fresh Meyer lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1½ teaspoon Worcestershire sauce
  • ½ teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground white pepper
  • Extra-virgin olive oil
  • 4 whole trout, each about 8 ounces, scaled, gutted, and deboned
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large Meyer lemon, cut into 8 slices
  • 4 rosemary sprigs, each about 4 inches long

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Sear Grate

Instructions

  • 01 In a blender jar combine the sauce ingredients and process until smooth, about 30 seconds. Scrape down the inside of the jar, cover, and, with the machine running, slowly pour ½ cup oil through the hole in the lid, blending just until the mixture thickens to a sauce consistency and stopping the blender before the sauce thickens further into a mayonnaise, about 1 minute, scraping down the sides of the jar as needed. Pour the sauce into a serving bowl.
  • 02 Prepare the grill for direct cooking over high heat (450º to 550ºF) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Sear Grate in the grate opening and preheat for 5 minutes.
  • 03 Season the inside of the trout evenly with 1 teaspoon salt and 1/2 teaspoon black pepper, and then place two lemon slices and one rosemary sprig on one half of each trout. Tie the trout with butcher’s twine to hold it closed, and then brush both sides with oil.
  • 04 Grill the trout on the sear grate over direct high heat, with the lid closed, until the flesh is opaque in the center and the skin is lightly charred, 8 to 10 minutes, turning once. Transfer to serving plates and cut off the twine. Serve the trout warm with the sauce.
  • 05NOTE: Using a raw egg yolk for the sauce could cause salmonella poisoning. To avoid that risk, use the yolk from a pasteurized egg.
Ingredients
Instructions