Grilled Trout 🐟 Bosnian River-Style 🇧🇦 (Pastrmka na Žaru)

Description

Neretva-style whole trout—scored, rubbed with garlic–parsley, kissed with smoke, and finished with lemon and a gloss of olive oil. Clean, sweet fish with crackly skin. 🍋🔥

Hook: 15-minute marinade, 10-minute grill—restaurant results at home. ⚡

Ingredients

• 🐟 Whole trout, cleaned (300–350 g / 10–12 oz each): 2 fish (≈700 g / 1.5 lb)
• 🧄 Garlic, very finely minced: 8 g (2 cloves / 0.3 oz)
• 🌿 Flat-leaf parsley, finely chopped: 8 g (2 tbsp / 0.28 oz)
• 🫒 Olive oil (plus extra for brushing): 30 ml (2 tbsp / 1 fl oz)
• 🍋 Lemon zest + juice: 1 lemon (zest + 2 tbsp / 30 ml juice)
• 🌶️ Sweet paprika (classic Bosnian touch): 2 g (1 tsp / 0.04 oz)
• 🧂 Sea salt: to taste (≈6 g / 1 tsp)
• ⚫ Black pepper, freshly ground: 1 g (½ tsp / 0.04 oz)
• 🌾 Fine cornmeal or flour, for light dusting (optional, crisper skin): 10 g (1 tbsp / 0.35 oz)

Preparation

1. 1️⃣ Score & season: Pat fish dry. Make 3–4 shallow diagonal scores on each side. Mix 🧄 garlic, 🌿 parsley, 🫒 oil, 🍋 zest, 🌶️ paprika, 🧂 salt, and ⚫ pepper. Rub inside cavities and over skin. Marinate 15–20 min (room temp).
2. 2️⃣ Prep grill: Heat to medium-high; oil grates well. (Or use a grill basket.)
3. 3️⃣ Dust (optional): Lightly dust skin with 🌾 cornmeal/flour; brush off excess.
4. 4️⃣ Grill: Place trout diagonally across the grates. Grill 4–5 min until skin is crisp and releases; flip carefully and grill 3–4 min more, until flesh is opaque and flakes (internal 60°C / 140°F).
5. 5️⃣ Finish: Rest 2 min. Squeeze 🍋 lemon juice and brush with a few drops of 🫒 oil. Serve with warm bread and a simple salad.

Total Time

🕒 Prep: 15 min
🔥 Cook: 8–10 min
⏳ Total: 25 min

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