Broiled Rainbow Trout

Sometimes the best fish recipe is barely a recipe at all. Whole rainbow trout gets rubbed with oil, seasoned with salt and pepper inside the cavity, and broiled 5 minutes per side. That’s it. The skin chars in spots while the flesh underneath stays tender and flaky.

Trout has enough natural fat to stay moist under the broiler without needing butter or a heavy sauce. The oil on the outside serves one purpose: keeping the skin from sticking to the rack. A squeeze of lemon at the table is all the finishing it needs.

Position the rack about 5 inches from the broiler element. Too close and the skin burns before the flesh cooks through. Too far and you won’t get those beautiful charred spots that add smoky flavor.

The recipe already includes two built-in variations worth trying. Tuck a sprig of rosemary into the cavity before broiling for a woodsy, herbal perfume that infuses the flesh as it cooks. Or go richer: broil in a shallow pan and pour heavy cream over the fish halfway through, basting twice, then finish with parsley and tarragon.

Pro Tips

• Make sure the fish is patted dry before oiling. Wet skin steams instead of charring.
• Oil the broiler rack well. Trout skin is delicate and will tear if it sticks.
• Don’t flip more than once. The less you handle whole trout, the less likely it is to break apart.
• Check doneness by pressing near the backbone. The flesh should flake easily and look opaque, not translucent.

Variations

• Place rosemary sprigs inside the cavity before broiling for an herby, aromatic version.
• Pour ¾ cup heavy cream over the fish during the last 5 minutes and finish with fresh tarragon and parsley.
• Stuff the cavity with thin lemon slices and fresh dill for a Scandinavian-inspired take.