Serious Eats: Recipes

Roasted Trout with Smoked Salt and Fresh Woody Herbs

One of my favorite ways to eat whole fish is to dress it simply in salt and olive oil, and stuff it with whole twigs of rosemary and thyme. Then I either broil it in the oven, or char it on the grill. I find that using smoked salt instead of regular sea salt imparts a delicate, aromatic smoked flavor without the burnt char or stickiness of the grill. It’s simple, easy, and perfect. And of course, they’ll all wonder what you put in there!

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