By Chef Tony at Lynx Grills
Did you know you can make beautiful, non-stick fish on a BBQ? You can on a Lynx grill! Learn how easy it is to make beautiful whole fish on the grill and all the key features of the Lynx Gas Grill. See the live demo & follow along with Chef Tony and TA's Anna as they demonstrate whole grilled fish and make tomatillo salsa, served with grilled corn tortillas, tomatillo salsa, and queso. A simple yet chic meal that’s sure to impress!
Ingredients
- 1 whole Trout
- 1 lemon
- 1 onion
- 5 sprigs of Thyme
- 1 cup of Kosher salt
- 2 tablespoons coarse ground black pepper
- 1 teaspoon McCormick coarse ground cayenne pepper
- 3 tablespoons olive oil
- 1 pack of mini tortilla shells
- 1 onion
- 1 red bell pepper
- I head iceberg lettuce
- 6 tomatillos
- 1 jar Mi Cocina salsa verde
- 1 jar Mi Cocina Chipotle Mango salsa
- Half bunch of cilantro (optional)
Whole Trout
- 1 whole Trout
- 1 lemon sliced
- 1 onion halved and sliced
- 5 sprigs of Thyme
- Two pinches of seasoning blend
Seasoning blend
- 1 cup of Kosher salt
- 2 tablespoons coarse ground black pepper
- 1 teaspoon McCormick coarse ground cayenne pepper
Directions
Butterfly the Trout.
Season both sides.
Stuff with lemon onion and Thyme.
Preheat the grill for 15 minutes on medium-high heat.
Sear for 4 minutes per side, and lower the heat for an additional 7 to 8 minutes to cook through.
Taco Shells
- 3 tablespoons olive oil
- 1 pack mini Tortilla shells, gentle grilled to warm
- 1 onion halved and sliced
- 1 red bell pepper julienne
- 1 head iceberg lettuce thinly sliced
- 6 tomatillos diced
- 1 jar Mi Cocina salsa verde
- 1 jar Mi Cocina Chipotle Mango salsa
- Half bunch of cilantro chopped for garnish
Directions
Grill the mini tortilla shells to warm for one minute per side.
Sauté the onions and pepper in a cast iron skillet with olive oil and a pinch of seasoning.
Thinly slice the iceberg lettuce. Chef’s Tip: to remove the core, face it down and smash the head of lettuce on the table. Twist and remove the core!
Husk, wash, and finely chop the tomatillos. Mix into the Jar of Salsa verde for a coarse texture.
Chop cilantro for garnish
Assembling the Tacos
- Place warm shells on a plate or taco holder, if you have one
- Coat the bottom of the shell with a drizzle of the Chipotle Mango Salsa
- Add a pinch of lettuce
- Add a pinch of sautéed onion pepper mix
- Flake whole trout in bite-size pieces
- Drizzle with chunky salsa verde
- Optional: garnish with chopped cilantro