Lemony Ponzu Whole Trout
Trout is easy to grill as a whole fish. This recipe is very simple: marinate the fish in Ponzu and serve with a creamy sauce from baked lemons. A citrussy summer barbecue feast!
Wash and clean off the scales from the trout. Cut some slashes across so the marinade can penetrate the flesh.
Chop the spring onions. Crush the garlic using a garlic press. Grate the ginger.
Sprinkle the fish with half of the chopped spring onion, garlic and ginger. Then, cover with Kikkoman Ponzu Citrus Sauce completely and put aside for marinating.
Grill the whole garlic cloves (around 20-30 minutes) until it becomes soft and aromatic. Cut the lemons in half.
Grill the trout on a high temperature preheated surface for 10 minutes on each side, brushing the fish with remaining marinade from time to time. Also grill the lemons together with the fish until golden brown and soft.
Put aside the grilled fish.
Squeeze the juice from the cooked lemons. Add olive oil, honey and minced cooked garlic. Mix the ingredients with a blender and then season with Kikkoman Soy Sauce and pepper.
Serve the trout with the remaining chopped spring onions and the sauce.
Recipe as PDF
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