Entree: Montenegro – Southern Culinary Region – Pastrmka na Žaru (Charcoal-grilled whole trout seasoned with garlic, lemon, olive oil, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 25 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 lemon, thinly sliced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 2 tsp (10 g) coarse sea salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves (optional)
- 1 tbsp (15 ml) olive oil for brushing the grill

Instructions

1. Prepare the trout by rinsing and patting dry. Make 2–3 diagonal cuts on each side of the fish and season the cavity and exterior with 1 tsp (5 g) of the coarse sea salt and the black pepper.
2. Stuff each trout cavity with lemon slices, a bay leaf (if using), and a little chopped parsley. Drizzle the exterior with 3 tbsp (45 ml) olive oil and rub minced garlic over the fish.
3. Preheat a grill or heavy cast-iron griddle to medium-high and brush the grate with 1 tbsp (15 ml) olive oil to prevent sticking.
4. Place trout on the hot grill and cook 4–6 minutes per side, depending on thickness, until skin is charred in spots and flesh flakes easily with a fork. Avoid over-turning; use a wide spatula.
5. Remove from grill, sprinkle with remaining 1 tsp (5 g) coarse sea salt, drizzle with 2 tbsp (30 ml) lemon juice, and sprinkle with remaining chopped parsley.
6. Let rest 2 minutes, then serve whole with extra lemon wedges alongside rustic bread or boiled potatoes.