Traditional recipes

Grilled trout

Grilled trout

Clean the fish and wash. Season with salt and pepper.

Grease the aluminum foil with a little olive oil (so that the fish does not stick to it).

Place each trout on a piece of greased flake and wrap.

Place on the grill and leave for 20-30 minutes. During this time he turns on both sides.

Serve with lemon and natural potato garnish.


Grilled fish (trout)

After many mistakes, I found the right recipe for me, for grilled fish in the kitchen, without ragging its skin, without confusing it on all sides and especially to choose with a crispy skin and juicy meat.

To the ingredients I would say just that: trout. How many do you need. I had 4, we were 4 in the house.

For a nice grilled fish, I chose to follow a few rules:

  • The fish must be well dried by water. Very good. If you choose to salt it before cooking, give it time to leave its water for an hour or two. Which, of course, we'll swallow, absorb with kitchen towels. Even inside the fish, after, of course, I gutted it.
  • Do not grease the fish with oil or the grill.
  • The grill very, very well heated before putting the fish.

I didn't cut the trout, they were medium in size, but I cut off their heads and tails, which I usually keep for fish soup or stock .

After the grill was very hot, over high heat, I put the fish on the grill.

I watched when the skin underneath is browned, gently lifting the fish from the tail. It is also easy to see when the meat is white inside, on the grilled side. Then I turned the fish over.

It is preferable not to fry them until they are browned.

I made sure they were made on the other side and that was enough. I took them out on the plate.

I put them on the table with a green salad and basmati and wild rice with lemon & # 8211 the recipe here.


Oriental fasting salad is a food for alms that is easy to prepare, being ready in about an hour and a half. The ingredients are not expensive, so you can make large quantities of this tasty dish, without worrying that you will spend too much. Oriental salad can be served as an appetizer and will be to everyone's taste if you prepare it that way.

Stuffed mushrooms are a classic appetizer, and a delicious vegetable filling can be as appetizing as cheese. They are very good as fasting food for alms and you can prepare them even before eating, because they are better when they are hot.

Discover the recipe for fasting stuffed mushrooms here!


Spring delicacy: Grilled trout

All fish connoisseurs know that trout have very tender and tasty meat. Before grilling it, you have to clean it of scales, remove its intestines, grease it well with oil and then fry it, whole or cut into pieces, on a single or double grill.

In order not to dry the meat too much, the trout is wrapped in parchment paper or in any other thicker paper, such as the wrapping paper, which you have greased well with oil or butter, along its entire length. Roll the paper 6-7 times around the fish, then place it on the grill.

Turn the grill 3-4 times in 20 minutes until the paper is well browned. At the end, unfold the paper and serve the trout with butter and lemon.

Enjoy spring with your loved ones and don't forget to try this recipe grilled trout.


Coliva is a fasting dessert that is not missing from any alms, being considered the most important dish served at this unfortunate event. In the Christian tradition, it symbolizes the immortal body of the deceased. When you take alms to church, the cage can't be missing, so you have to know how to cook it. The recipe is not particularly difficult, but the preparation takes several hours, until the barley is cooked.

Read here how to make a cage!

The menu of a gift does not have to consist of fasting food pretentious, but from some simple and tasty dishes. Choose traditional recipes, because you will not fail!


Grilled caper trout

A simple fish recipe, meant to highlight the sweetness of this mountain predator which is trout, suitable to be cooked in the oven but perfect when the smoke insinuates under the skin, on the grill. The trout is a small to medium-sized fish, with tasty meat and almost completely free of fat, so it only needs a few simple ingredients to display its flavors.

Preparation time:50-60 minutes

Ingredient:

  • 5 medium trout, gutted and washed
  • 2 small tomatoes
  • 2 lemons
  • 50 grams of capers (in salt or brine)
  • 3 cloves of garlic
  • 50 ml of olive oil
  • a bunch of chopped parsley
  • salt and pepper to wrap the five fish
  1. The fish is cleaned, washed and wiped with a clean towel. Garlic and tomatoes are cut into thin slices. Break the foil into equal pieces, one for each fish. When preparing the foil you must keep in mind that it will have to wrap the fish so that you can size it accordingly.
  2. On a piece of foil, greased with a little oil, place a trout. In the inner cavity put slices of tomatoes and garlic, 7-8 capers, salt and pepper. Sprinkle the fish with oil and lemon, sprinkle with a pinch of salt and parsley, and wrap in foil so that it is well covered. Do the same with all trout.
  3. Fry the fish on both sides for 8-10 minutes over medium heat. The fish must be strong without burning.

The trout are served warm, garnished with potatoes, mixed vegetables or mushrooms, along with a quarter of a lemon cut lengthwise.

[warning] Beware of aluminum foil which can become hot & # 8211 even if it does not keep its temperature for a long time. Also, when removing the trout from the foil, beware of the steam that may exist inside if the foil has retained its integrity. [/ Warning]


Almost everyone buys the trout from the supermarket and finds it ready gutted, but we clean it of the small scales, wash it well and let it drain on a towel.
We cut it on both sides and sprinkle big salt, pepper and olive oil inside.
We light the grill before preparing the fish to heat the charcoal well.

I greased the grill with oil so that the fish does not stick or it can be greased with a piece of bacon.
We place the fish but leave space between them.

Leave for a few minutes and when they come off the grill easily, turn them over.

The trout is well fried, we take it out on a tray.
On the hot grill we put and brown the polenta slices.

Serve hot with lemon, garlic and grilled polenta.
A white wine is indicated.


Grilled caper trout

A simple fish recipe, meant to highlight the sweetness of this mountain predator which is trout, suitable to be cooked in the oven but perfect when the smoke insinuates under the skin, on the grill. The trout is a small to medium-sized fish, with tasty meat and almost completely fat-free, so it only needs a few simple ingredients to display its flavors.

Preparation time:50-60 minutes

Ingredient:

  • 5 medium trout, gutted and washed
  • 2 small tomatoes
  • 2 lemons
  • 50 grams of capers (in salt or brine)
  • 3 cloves of garlic
  • 50 ml of olive oil
  • a bunch of chopped parsley
  • salt and pepper to wrap the five fish
  1. The fish is cleaned, washed and wiped with a clean towel. Garlic and tomatoes are cut into thin slices. Break the foil into equal pieces, one for each fish. When preparing the foil you must keep in mind that it will have to wrap the fish so that you can size it accordingly.
  2. On a piece of foil, greased with a little oil, place a trout. In the inner cavity put slices of tomatoes and garlic, 7-8 capers, salt and pepper. Sprinkle the fish with oil and lemon, sprinkle with a pinch of salt and parsley, and wrap in foil so that it is well covered. Do the same with all trout.
  3. Fry the fish on both sides for 8-10 minutes over medium heat. The fish must be strong without burning.

The trout are served warm, garnished with potatoes, mixed vegetables or mushrooms, along with a quarter of a lemon cut lengthwise.

[warning] Beware of aluminum foil which can become hot & # 8211 even if it does not keep its temperature for a long time. Also, when removing the trout from the foil, beware of the steam that may exist inside if the foil has retained its integrity. [/ Warning]


Almost everyone buys the trout from the supermarket and finds it ready gutted, but we clean it of the small scales, wash it well and let it drain on a towel.
We cut it on both sides and sprinkle big salt, pepper and olive oil inside.
We light the grill before preparing the fish to heat the charcoal well.

I greased the grill with oil so that the fish does not stick or it can be greased with a piece of bacon.
We place the fish but leave space between them.

Leave for a few minutes and when they come off the grill easily, turn them over.

The trout is well fried, we take it out on a tray.
On the hot grill we put and brown the polenta slices.

Serve hot with lemon, garlic and grilled polenta.
A white wine is indicated.


Ingredients for grilled trout, simple recipe, dietary, written and video step by step

Preparation for the grilled trout recipe

You can read the written recipe further or go directly to the video recipe with a bird on the picture below.

Video recipe for grilled trout

The fish is cleaned of scales, eviscerated and washed very well with cold water.

We grow trout, this way the fire will penetrate to the bone, the fish will not remain raw.

Sprinkle the fish with a teaspoon and a half of salt, on both sides, but also on the inside.

Let the fish sit with salt for 20 minutes, fishermen say this is the method for "sweetening" the fish.

Put the fish on the hot grill, the embers must not be very strong. We turn the fish on both sides, we check that they are well penetrated.

Tips from Gina Bradea

-The trout has small scales, it is very easy to clean with a knife. I put the fish on a household bag, and when I finish cleaning and eviscerating the fish, I pack the bag and throw everything away immediately, without making a mess.

-After cleaning, rub the trout lightly with cornstarch, then rinse with cold water. In this way it is also cleaned of mucus.

-The cooking time differs depending on the size of the fish. I recommend looking for smaller fish, so that they don't stay raw in the middle.

-The fire is good for fish when you keep your hand on it at 25-30 cm and it will not burn.

-Grease the grill well with oil and be patient so that it is well heated before putting the fish, so that it does not stick.

-The fish returns when it comes off easily, do not insist before, that it will break.

-If you are on a salt-free diet, don't add salt to fish!

How to serve grilled trout?

With much desire, of course! Sitting on the plate, with lemon slices, maybe with some mujdei. A garnish is welcome, depending on the diet you follow. You can serve with natural potatoes, sauteed vegetables, grilled or steamed & hellip

Good appetite and increase in tasty and healthy cooking!

When you want a simple and tasty recipe, go to google, write the name of the recipe you are looking for and with Gina Bradea. You will definitely find a delicious recipe, Gina Bradea brand.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Grilled trout, simple recipe, dietetic, written and video step by step


Almost everyone buys the trout from the supermarket and finds it ready gutted, but we clean it of the small scales, wash it well and let it drain on a towel.
We cut it on both sides and sprinkle big salt, pepper and olive oil inside.
We light the grill before preparing the fish to heat the charcoal well.

I greased the grill with oil so that the fish does not stick or it can be greased with a piece of bacon.
We place the fish but leave space between them.

Leave for a few minutes and when they come off the grill easily, turn them over.

The trout is well fried, we take it out on a tray.
On the hot grill we put and brown the polenta slices.

Serve hot with lemon, garlic and grilled polenta.
A white wine is indicated.


Video: Οδηγίες Συμβουλές Ψησίματος και Συντήρησης για Ψησταριές Υγραερίου (October 2021).