On a beautiful day in June, Migros hosted a grilling party on Zürich’s local mountain, Uetliberg—about 30 minutes by train from the main station. If you follow my Instagram account, you may have noticed that I am working with Migros this summer on developing recipes for their #Grillitarier campaign. This party brought together many of the individuals like me who are involved in this campaign to cook and eat together, and even to engage in a friendly grilling competition!
Once everyone arrived and cooled down with a cold drink, our hosts from Migros informed us that we would be preparing the meal for the evening’s festivities! Plus, there would be an element of competition—the winners of the best dish would be featured in an upcoming issue of the Migros Magazine. Everyone divided into thematic teams: vegan, vegetarian, meat & fish. With many different ingredients to choose from, I opted for “Team Fish” with Romana of Share & Eat.
So far this summer, my #Grillitarier recipes have featured meat dishes—Skewered Curry Kalbsbratwurst and Entrecôte with a Bleuchâtel Compound Butter. I will admit to having less experience grilling fish, so I wanted to use this opportunity to get some tips from the others at the event, including the experts from Migros. Romana quickly found some organic salmon for kebabs, which we seasoned with lime juice and soy sauce. While she worked on the marinade, I began preparing the salmon, pineapple and red pepper.
I also selected some whole trout, farm-raised in the Swiss canton of Fribourg. Having never cooked a whole fish in my life, this seemed like a good time to try it out! Anna from Migros gave me a lot of advice for how to get them ready for the grill.
During the party, I had the pleasure of meeting food bloggers from the German-speaking side of Switzerland. I really enjoyed seeing the variety of dishes prepared by the other teams, like the sausage-stuffed peppers from Caro & Toby of foodwerk.ch. Romana also prepared a colorful and delicious vegetarian dish—skewers of halloumi cheese, avocado and pineapple.
Once all the dishes were cooked, we gathered under the tent to share a meal together, with the talented musician, Tobias Jensen, singing and playing the guitar. For dessert, the Migros team put two ceramic pots on the grill, filled with Swiss chocolate for a sweet fondue. Instead of bread, we used marshmallows and skewered fresh fruit.
To see who won the competition, look for a future issue of Migros Magazine! In the meantime, here is my recipe for grilled whole trout, based on the dish I prepared at the party.
Recipe: Grilled Whole Trout with Rosemary and Citrus
When I returned home, I decided to cook whole trout for my family for the first time, using the ingredients and techniques I picked up at this event. My youngest son loves fish, so I knew this recipe would likely be a hit. Sometimes my children are reluctant to cook with me, but they both jumped in, eager to help prepare the fish. Everyone was very happy with the result, and we will definitely be making it again.
I think grilling fish can be challenging, so it helped me to learn a few techniques for getting it right. If you have never grilled a whole fish before, I hope this very basic recipe will inspire you to try it out.
Grilled Whole Trout with Rosemary & Citrus
- 3-4 whole trout – scaled, gutted and cleaned (you can purchase them ready to go at Migros)*
- olive oil
- 2-3 cloves of garlic, thinly sliced lengthwise
- fresh rosemary
- 1 lemon
- 1 orange
- Coat the outside of the fish with a thin layer of olive oil, to help prevent it from sticking.
- Sprinkle salt liberally on the outside and inside of the fish.
- Put thin slices of lemon and orange inside the fish, along with the sprigs of rosemary and garlic.
- Place the fish in a grilling basket or take a skewer and weave it through both sides of the fish to close up the opening.
- On a hot grill, cook the fish for about 5-10 minutes on each side, until the meat is flaky and cooked all the way through.
- Squeeze some fresh lemon juice over the fish and serve immediately.
*I tried a salt bath for 5-10 minutes, as recommended by an article via Men’s Health. I thought it gave a nice flavor to the fish and helped prevent it from drying out.
Photo credits: All photos that appear above were taken by David Biedert / davidbiedert.com, except for photos #5, #7 and #8, which were taken by me.
Please note: This article is part of a paid partnership with Migros. As always, the thoughts and opinions expressed in this article are purely my own.