Esta receita transforma ingredientes simples em um prato sofisticado com um toque fresco de ervas e cítricos. Ideal para almoços leves ou jantares descomplicados, a truta grelhada com salsa verde combina tudo o que há de melhor no verão: praticidade, cor e sabor. Experimente também servir com saladas verdes ou legumes grelhados para um acompanhamento ainda mais completo.

Ingredientes

  • 1 truta, eviscerada e limpa
  • 1 colher de sopa de óleo
  • 1/2 limão, suco apenas
  • Salsa Verde:
  • 2 colheres de sopa de suco de limão
  • 1/4 xícara de folhas de salsa
  • 1 cebolinha fatiada
  • 1,5 colher de sopa de folhas de hortelã
  • 1 colher de chá de casca de limão
  • 1 colher de sopa de mostarda francesa
  • 2 anchovas

Preparação

  1. Marinar peixe no suco de limão.
  2. Pincele com óleo e deixe grelhar por 8 minutos, virar e grelhar por mais 5 minutos.
  3. Enquanto isso, coloque todos os ingredientes da salsa e misture no processador de alimentos.
  4. Sirva peixe grelhado coberto com molho verde.
  5. É bom jogo com polenta grelhada.

Here’s the English version below — take your taste buds on a trip to the fresh waters and herb gardens of summer!

Grilled Trout with Salsa Verde

Fire up the grill and get ready for a vibrant, zesty dish featuring perfectly grilled trout topped with a lively salsa verde. Mild, flaky trout meets a punchy green sauce full of herbs, citrus, and umami from anchovies—a brilliant way to make a light meal feel special. This recipe is perfect for outdoor lunches, quick weeknight dinners, or any occasion when you want a healthy main with a gourmet twist. Pair it with grilled polenta, new potatoes, or a fresh green salad to create a meal that’s both wholesome and delicious.

Ingredients

  • 1 whole trout, gutted and cleaned
  • 1 tbsp oil
  • Juice of 1/2 lemon
  • Salsa Verde:
  • 2 tbsp lemon juice
  • 1/4 cup parsley leaves
  • 1 spring onion, sliced
  • 1.5 tbsp mint leaves
  • 1 tsp lemon zest
  • 1 tbsp French mustard
  • 2 anchovies

Method

  1. Marinate the fish in the lemon juice for a few minutes.
  2. Brush the trout with oil and grill for 8 minutes. Turn the fish and grill for another 5 minutes, until just cooked through and the flesh flakes easily with a fork.
  3. Meanwhile, place all the salsa verde ingredients into a food processor and blend until smooth and bright green.
  4. Serve the grilled trout topped generously with the salsa verde.
  5. This dish is excellent served with grilled polenta, but also pairs beautifully with roasted potatoes or a crisp salad.

Variation suggestion:
For a rustic twist, add capers or substitute half of the parsley for basil or tarragon. If you prefer a lighter sauce, whisk in a little extra virgin olive oil with the salsa verde before serving.

Tip: For added depth, stuff the trout cavity with a few lemon slices and fresh parsley before grilling. Any leftover salsa verde is fantastic drizzled over roasted veggies or tossed with boiled new potatoes.

Enjoy a taste of fresh, modern cooking with every mouthful—healthy, easy, and bursting with vibrant flavors.