Grilled Rainbow Trout with Radishes

01Method

1. 1

   Rinse the fish thoroughly, pat dry with paper towels, and brush both sides generously with olive oil, then season with salt and pepper. Wash the lemon, dry it, and cut into thin rounds. Place these inside the fish cavity along with the chopped herb.

2. 2

   Rinse the radishes, pat dry, and toss with olive oil and a pinch of salt. Peel and slice the garlic cloves, then combine with the prepared radishes.

3. 3

   Heat a cast-iron skillet over moderate heat with olive oil. Place the fish in the center of the pan, bending it if necessary or removing the tail section and positioning it alongside. Arrange the radish mixture around the fish, turning the radishes frequently with tongs to ensure even browning on all sides. Once the fish begins to turn golden and releases easily from the pan bottom, carefully flip it using a metal spatula and complete cooking on the second side, which typically requires 2–3 minutes per side. Cover the skillet, move it away from direct flame, and allow 3 minutes for finishing. A properly cooked fish will reach 60°C at its thickest point and the flesh will separate easily when tested with a fork.

4. 4

   Present the fish directly in the hot skillet (with a caution about the temperature), or transfer it to a cutting board and carefully remove the bones before serving.