Trout is easy to come by in Montana, either at the store or out fishing. The trout for this recipe comes from Flathead Lake, an hour north of Missoula.
| INGREDIENTS | DIRECTIONS |
|---|---|
For Trout 4 Each whole trout 1 each lemon 8 each Green Onion stalks, root trimmed 1 tbsp Olive Oil For Chimichurri ½ ea. red onion, minced 4 each cloves garlic, minced ½ cup rice wine vinegar 1 cup Olive Oil 1 tsp kosher salt 2 tsp Red Pepper Flakes 1 cup Cilantro, chopped |
1 Heat grill to medium high heat. 2 Cut Lemon into 8 thin slices. Salt and pepper the inside cavity of each trout and place 2 lemon slices and 2 green onion stalks. Rub outside with olive oil. 3 Place trout on grill and cook about 7 minutes on each side. 4 Meanwhile combine all the ingredients for the chimichurri. Stir by hand. Do not mix in a blender. You want noticeable pieces of garlic, red onion, and cilantro. 5 Place trout on a platter and spoon the chimichurri over the top. |
Ingredients
Directions
Heat grill to medium high heat.
Cut Lemon into 8 thin slices. Salt and pepper the inside cavity of each trout and place 2 lemon slices and 2 green onion stalks. Rub outside with olive oil.
Place trout on grill and cook about 7 minutes on each side.
Meanwhile combine all the ingredients for the chimichurri. Stir by hand. Do not mix in a blender. You want noticeable pieces of garlic, red onion, and cilantro.
Place trout on a platter and spoon the chimichurri over the top.