Blood Orange, Thyme, and Fennel Grilled Trout
I think it’s safe to say that spring has officially arrived in all of its glory! I can see the buds starting to come out on the trees and the daffodils springing up from the now-thawed ground. All of that unused energy I stored away, during those winter months stuck inside, has me running around outdoors cleaning up the yard and garden beds.
Mortifyingly it also led me to tear up our fire pit and surrounding landscape. I think I may be over my head on this one, friends! This project may be more than one girl can handle on her own, so come the weekends I may be commissioning my husband whether he likes it or not, haha! It’s going to be the perfect entertaining area once it’s finished, so I cannot wait… and hopefully, my aching back will be worth it in the end. Before and after pictures to come for sure.
Another great thing about the arrival of spring is pulling out the grill and cooking up delicious meals on it every night – like every night! I’ve missed the pleasure of grilling; both from living in an apartment and the recent winter season that had us pent up indoors.
When you smell that rich smokey scent of a grill as it’s cooking a perfectly seasoned meat or fish item, doesn’t it just bring a sense of happiness and contentment to your heart? Or is that just me? Grilling reminds me of happy moments with family and friends. I think that’s why I love it so much and try to pack in as much grilling as a person can handle!
When I grill, I love to add citrus, especially when I grill fish… and then there’s the obvious addition of herbs that ties the smokey and citrus flavors together so beautifully! This blood orange, thyme, fennel grilled trout has all of those delightful things wrapped up (or should I say tied up, haha) into one delicious meal. And grilled fennel is SO GOOD! It’s been some time since I grilled fennel and I forgot how good it is! I may need to add that to my garden, so I can enjoy it on the grill all summer long!
What’s your favorite thing to grill?
- 4 whole trout, gutted and cleaned*
- 2 fennel bulbs, green top part removed; a small handful of fennel fronds reserved; white bulbs cut in ¼ inch slices
- 3 blood oranges, sliced thin
- 3 blood oranges, peeled and segmented
- 1 large bunch fresh thyme
- 1 small handful of fresh parsley leaves
- Salt and Pepper
- Olive oil
- Butcher’s twine
- Rinse trout and pat dry with a paper towel. Lightly coat trout in olive oil. Sprinkle salt and pepper in fish’s cavity. Insert 3-4 blood orange slices into cavity, followed by a few of the fennel slices and a few sprigs of fresh thyme. Season outside of trout with salt and pepper.
- Using butcher’s twine, tie up trout to keep filling from falling out. On the top side of trout, slip in a few extra slices of blood oranges and a sprig of thyme under the butcher’s twine. Place fish on a sheet pan or large platter and keep cold in the fridge.
- Light a grill to medium heat or 400 degrees. In a medium-sized bowl combine the remaining fennel slices and thyme (leaves removed from stems.) Toss with enough olive oil to lightly coat slices.
- Once the grill is hot enough, place trout on grill; orange and thyme side up. Cook for 5 minutes, flip and cook for another 5 minutes or until internal temperature has reached 145 degrees. Remove from grill, place on a serving platter and lightly cover with foil.
- With the grill still going, lay a piece of foil down and place fennel slices in a single layer. Char each side of fennel slice until tender. Add to serving platter with fish or serve in a separate bowl. Drizzle fish lightly with olive oil and garnish with reserved fennel fronds, parsley leaves and segmented blood oranges.
- *If your trout doesn't already come gutted and cleaned out, you can ask your butcher to do it for you.