Entree: Montenegro – National Cuisine – Pastrmka na žaru (Grilled whole freshwater trout seasoned simply with garlic, lemon, and parsley)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 20 min

Total 45 min

Ingredients

- 4 whole trout, approx. 8 oz (225 g) each, cleaned and gutted
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 cloves (12 g) garlic, minced
- 1/2 cup (15 g) fresh parsley, chopped
- 1 lemon, zested and cut into wedges (use juice as needed)
- 1 tsp (2 g) sweet paprika
- 2 tsp (10 g) coarse sea salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil or melted butter for brushing
- Optional: 2 bay leaves to place in each cavity

Instructions

1. Pat the trout dry inside and out with paper towels. Make 2 shallow diagonal slashes on each side of the fish.
2. In a small bowl, mix 3 tbsp (45 ml) olive oil, minced garlic, chopped parsley, lemon zest, paprika, 1 tsp (5 g) sea salt, and black pepper to form a loose paste.
3. Rub the paste inside the cavity and over the exterior of each trout. If using bay leaves, tuck one into each cavity. Let rest 15–20 minutes at room temperature to absorb flavors.
4. Preheat a grill to medium-high (about 425–450°F / 220–230°C). Oil the grates well to prevent sticking.
5. Brush the trout lightly with 2 tbsp (30 ml) olive oil or melted butter and place directly on the hot grill. Cook 4–6 minutes per side, depending on thickness, until skin is crisp and flesh flakes easily with a fork (internal temperature about 145°F / 63°C).
6. Transfer to a platter, sprinkle with remaining 1 tsp (5 g) sea salt and squeeze lemon juice over the fish. Serve immediately with lemon wedges and extra parsley.