From biscuits and gravy to lemon meringue pie, Colby and Megan Garrelts cover many of the country’s most iconic dishes in their new cookbook Made in America: A Modern Collection of Classic Recipes (Andrews McMeel Publishing 2015). Today Colby and Megan are firing up the grill for one of my favorite freshwater fishes – grilled trout.
GRILLED TROUT WITH TARRAGON, THYME, AND LEMON
4 (6-ounce) skin-on trout fillets
Kosher salt and freshly ground black pepper
4 tablespoons (½ stick) unsalted butter, softened
2 sprigs thyme
2 sprigs tarragon
4 cloves garlic, thinly sliced
2 lemons, peeled and halved (peels reserved)
If using a gas grill, turn it on medium-low. If using charcoal, light the coals and place a well-oiled grate over the hot coals. Close the lid until the internal temperature reaches 275°F.
Season the trout with salt and pepper. Set a large cast-iron pan on the grill. Add the butter and immediately add the fish, flesh side down, along with the thyme, tarragon, garlic, and lemon peels. Close the lid and cook for 8 minutes, or until the flesh is opaque. Remove the pan from the grill, and squeeze the lemon halves over the fish. Serve immediately.
Recipe courtesy of Made in America: A Modern Collection of Classic Recipes by Colby and Megan Garrelts / Andrews McMeel Publishing, LLC