Directions
Ingredients (2 servings)
For the trout:
- 2 fresh trout (cleaned)
- Salt, to taste
- Freshly ground black pepper
- Olive oil
- 1 lemon, sliced
- Fresh rosemary
- Fresh mint
For the grilled apricots:
- 6–8 fresh apricots
- 1–2 tablespoons olive oil
- A pinch of sea salt
- Freshly ground black pepper (optional)
- Fresh mint or thyme (optional)
Preparation
Preparing the trout:
Pat the cleaned trout dry with kitchen paper, inside and out, to remove excess moisture. Season the skin on both sides with salt and let the fish rest at room temperature for about 15 minutes. Pat dry again.
Season with salt, black pepper, and a drizzle of olive oil, then gently massage the trout on all sides. Stuff the cavity with lemon slices, fresh rosemary, and mint.
Preheat the grill to medium heat. Grill the trout for 6–10 minutes per side, turning only once, until the skin is crispy and the flesh is fully cooked.
Preparing the grilled apricots:
Wash the apricots, cut them in half, and remove the pits. Brush lightly with olive oil and season with a pinch of salt. Place them on the grill cut-side down and grill for 2–3 minutes, until lightly caramelized and marked by the grill. Turn briefly if needed.
After grilling, season with a pinch of black pepper and fresh herbs if desired.
Serving:
Serve the trout warm, accompanied by the grilled apricots. The combination of crispy fish and gently caramelized apricots creates a perfect summer dish—light, aromatic, and visually appealing.
