Tips on Grilling Whole Fish and Vegetables | Full Episode | America’s Test Kitchen (S24 E23)

Fire up the grill! Today’s episode features two recipes that are perfect for quick, flavorful meals. To start, Bridget Lancaster shows Julia Collin Davison how to successfully grill a whole trout in one piece without sticking, by brushing mayonnaise and honey on the skin. Jack challenges Julia and Bridget to a lemonade taste test. Then back at the grill, Julia prepares a vegetable platter with a vinaigrette that delivers a big citrus kiss to the lightly charred spread

Grilled Whole Trout with Marjoram and Lemon Recipe: https://cooks.io/4mwxYKv
The Best Lemonade: https://cooks.io/4n4S9z7
Grilled Vegetable Platter Recipe: https://cooks.io/3HTmLVg

Discover more rigorously tested recipes like those shown in this episode on the America’s Test Kitchen App: https://cooks.io/41U3KZF

00:00 Intro
00:23 How to Prepare Grilled Whole Trout
04:04 How to Keep Your Fish from Sticking to The Grill
09:32 Taste Test: What’s the Best Lemonade?
13:46 Grilled Vegetable Platter

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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.

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(upbeat music) – [Narrator] Today on
“America’s Test Kitchen,” Bridget makes grilled whole
trout with marjoram and lemon, Jack challenges Bridget and Julia to a head-to-head tasting of lemonade, and Julia makes a grilled
vegetable platter. It’s all coming up right here
on “America’s Test Kitchen.” (upbeat music continues) (upbeat rock music) – The most difficult thing
to cook on the grill by far is fish, because the flesh is delicate, and it always sticks to the grill grates. But today, Bridget’s
gonna solve that problem with one easy solution. You’re gonna cook the whole fish. – The whole fish, exactly.
Skin on whole fish. It does solve a lot of problems. For one thing, the skin is
going to protect the inside, so you’re gonna get really tender flesh, but also, these are nicely
portioned, so one per person. All right, but before we
get to prepping the fish, we got a little bit of
flavoring to deal with. I’m gonna create an herb
salt. And this is marjoram, and it’s part of the
same genus as oregano, so it has kind of an oregano taste to it. But if you can’t find fresh
marjoram, you can use oregano, or you can use fresh thyme. All right, so I’m going to
strip some of the leaves off. So I’m just going to mince this. So I need two teaspoons of
freshly minced marjoram. I’m just gonna put it
off to the side there, and next up, a little bit of lemon zest. For serving, especially
for a smaller fish, I like to use the zest. It’s a lot of flavor, infusing tons of flavor
without a lot of effort, so just going to zest some lemon here. We’re gonna use whole
lemons later on to serve. Alright, let’s see where we are here. I need about a teaspoon here. That is right, so I’m actually
gonna keep that right there, and I’m gonna bring my marjoram. I did mention salt, so I
better get this onto the board. This is two teaspoons of kosher salt. I’m gonna sprinkle that
right over our mixture and give it all a nice mince together, and we’re using kosher salt here so it doesn’t dissolve before our eyes. So I’m just going to put this into a bowl. Let’s mosey on down to the
fish. These are about 10 ounces. Now, when it comes to trout, usually what you can
find is rainbow trout, and you know it’s rainbow trout ’cause it has this little line here, and these have been gutted,
they’ve been cleaned, they’ve been scaled, but we do
need to do a little bit here. You can see the fins have been
removed from some of these, but this one still needs its fins removed. So let’s move on down here. Alright, so just going to
cut off the little fins here. – [Julia] Sometimes, I
find they can get caught under the grill grate, and it just makes ’em harder
to maneuver on the grill. – Exactly. All right, so you’ve got the
ones up here by the head. These are called the pectoral fins. And this is actually a
good chance for me to show what you should look for when
you’re shopping for trout. You get a nice, clear eye there. If the eyes are looking a
little cloudy, just run. Run in a different direction.
And it’s very firm. When I press on it, it pops right back. So I’m gonna get rid of
this dorsal fin up here. Now, I’ve rinsed and
dried these other three, so now I just need to give
this one here a rinse inside. It’s just a good idea to do
this to get any of that film on the outside off. – [Julia] Or loose scales. – Exactly, so if you wouldn’t mind turning the water on there for me. – There you go. – Give a quick rinse. All right, back onto the tray. Thank you. – [Julia] Here you go. – Thanks, and I’m just gonna
pat this dry, this last one, both sides and then inside. So I’m gonna divide this mixture, the marjoram, and the lemon, and the salt, evenly on the interior of these fish. A little bit of pepper, just to taste. We’re gonna close this up, just like that. All right, so we’re
gonna let these sit here for about 10 minutes. During that time, the lemon, the marjoram, and of course the salt, it’s gonna work its way into
the flesh before we move on. So 10 minutes later, we
allowed some of that flavor to infuse into the flesh of the fish. One more thing before
we get out on the grill, fish sticks to the grill, so we wanna make sure that
it’s not going to stick. Now, a lot of recipes will just oil, put oil on the outside of the fish. We’re gonna take a similar track here, but add some flavor with the mayonnaise. It’s two tablespoons. It’s just oil, basically a
little bit of seasoning, vinegar, it’s gonna stick to the fish rather than just melt away into the grill. – [Julia] Interesting. – We’re also gonna take this opportunity to add a little bit of honey, and the honey is going to
help promote browning quickly. So a half a teaspoon of honey,
two tablespoons of mayo, just mix it together, and it’s not enough that it’s going to give any kind of
mayonnaise flavor at all, so don’t have to worry about that. Just gonna use a brush here. Make sure I get it especially on the body. All right, so the second side, I’m just gonna finish
applying this to all the fish, and I’ll wash my hands
so we can head outside. – Sounds good. – Alright Julia, it’s
time to grill the trout. I’ve got here four quarts of charcoal. Now, I lit this in the chimney starter, and it’s just partially covered with ash. That’s exactly what we want, because we want it to still
have a little bit of time to get hotter and hotter. I’m gonna use my grill gloves here. I just wanna move this right here. There we go. And now, I’m gonna put in there, I’ve got here a disposable aluminum pan, and I poked some holes in it. It’s 12 half inch holes, just
to allow some of that venting to come through to keep the coals alive, because we’re gonna use this as kind of a reservoir for our charcoal, and we want it to be
nice, concentrated heat so that the fish cooks quickly. Alright, so I’m gonna dump these in. (charcoal rattling) So you can see, this is like
Prometheus grilling here. Super hot. Then now, I’m gonna put the
grill grate, just like that. Alright, so I’m gonna
put a lid on the grill, and I’ve got the top vent here open. Bottom vent’s open all the way, too, so we’re gonna let this
grill grate heat up for about five minutes minimum. You want that grill grate to get super hot before we put the fish on,
so five minutes, come back. Woo, this grill is hot. It’s been five minutes, so
I’m gonna take the lid off. So we’re gonna scrape
off any of the schmutz that’s on the grill here. Next, I’m going to season the grill. Got a little bit of vegetable oil here, just because we really
wanna build up the layers of non-stick. So now it’s time to put the fish on, now that I’ve seasoned that
grill grate really well. Just gonna lay these right over. We’re gonna leave this
for just a couple minutes, maybe two to four minutes. Gonna cook directly over the
grates really, really fast, looking for that underside
to get nice and brown. Alright, time to check these out, and what I’m gonna do is I’m
gonna use one of these spatulas to kind of pull it up and
then slide my other one over, and then I’m gonna use this
spatula to kind of land that, and I like to do the
two center ones first, because they cook a little
faster than the exterior ones. So we’re gonna leave these, again, another two to four minutes until the second side looks
nice and browned as well, and I’m gonna look for
an internal temperature between 130, 135. Now, I mentioned these
just cook a couple minutes, but really, taking the
temperature is the best way to know if these fish are
done all the way through. 130 to 135 is what I’m looking for. I’d say 133 is splitting the difference. So I’m gonna take these off the grill. I’m gonna use both spatulas to ensure that I’m getting them
all off in one piece. – [Julia] Look at that release. – Oh, it was that extreme
oiling of the grates, and the mayonnaise, too. Just like to support the head. So dinner is almost served. We just need to let
these rest five minutes. Let’s head inside. – Okay. – We are ready to eat. I’m gonna give you this one right here. Alright. Absolutely gorgeous. – [Julia] Mhm. – [Bridget] Would you like some lemon? – [Julia] Oh yeah. – Mm. Mm. – I don’t even know
why I gave you a knife. – [Julia] The flavor of
the marjoram and the zest, it’s not overpowering, but it matches the trout in a perfect way. – It’s just enough. It’s really-well seasoned,
too, but the flesh is so moist. – Oh yeah. Bridget, this is delicious. Thank you for showing me how to do that. – You bet. – If you wanna make a
wonderful grilled trout, start by making a seasoning salt with fresh marjoram and lemon zest. Brush the trout with
mayonnaise and a little honey and use two spatulas to gently flip the fish out of the grill. From “America’s Test Kitchen,”
an easy and impressive recipe for grilled whole trout
with marjoram and lemon. (upbeat music) This is fantastic. – Are you ready to take your
cooking to the next level? Introducing “The Complete
America’s Test Kitchen TV Show Cookbook,” featuring every recipe from every episode of
“America’s Test Kitchen.” That’s thousands of recipes, – That texture is unbelievable. – [Bridget] reviews, – Gadgets you didn’t know you needed. – [Bridget] and tips. – Yes, there’s some terrible choices, but there are also some amazing choices. (both laughing) – We’ve spilled all of our secrets and included our insider
notes alongside each recipe. – [Julia] Plus, there’s
a handy shopping guide so you know exactly what to
grab when you’re at the store. – And of course, it
makes an excellent gift. Get your copy today at
AmericasTestKitchen.com. (upbeat rock music) – When there’s lemonade
around, it means it’s summer, even in the depths of winter, so I’m bringing a ray of sunshine. These are all refrigerated lemonade. So dig in. These are some of our favorites and some of our not-so-favorites. – Okay. – You’re gonna be looking for, obviously, you want it to be tart. It needs to have a lemon flavor. Second, how much sugar are you getting? Now, there was some
disagreement among tasters, kinda fell into two camps, people who wanted a fair amount of sugar along with the lemon flavor, and other people who are
like, give me the acidity, give me the tartness! The other thing is, there’s
some other sweeteners besides sugar here, so that’s
not necessarily a good thing. Some of them have orange in them. I bet you can’t tell which
one has orange in it. (laughs) – Initial impression, this particular one, I believe it has orange in it. Not great, not great at all. Not refreshing, not tart, not sweet. It’s just wrong. It tastes wrong to me. (Julia laughing) This one’s a little too sweet for me. It almost tastes like a
carbonated lemonade beverage without the carbonation in it. – Okay, flat carbonated lemonade. (laughs) – Yum. That sounds delicious. – I’m terrible at this,
this is what I’m learning. I like freshly squeezed lemonade. I think it’s what I prefer.
– That’s what I’m learning. All right, so this is an ade, but I don’t know what fruit it is. It’s a fruit-ade. This is like water with
a little sugar added, and it feels like it’s
got those fake lemon from the produce section,
the plastic lemon. That’s what that tastes like. – The real lemon. – Yeah. This tastes like it has seltzer. It’s frisante, it has
little bubbles in it, which I was like, is this spiked? Is this one of those spiked lemonades? ‘Cause it’s kind of what it tastes like. – Yeah, exactly. – There’s no hard lemonade here. (laughs) – Oh. I liked it in the most out of all these, ’cause I think it has the most flavor. This one, I feel like I’ve
bought this one before. Whatever one this one is, it doesn’t have a ton of anything. It’s not too sweet, not too acidic. It’s a good mixer is
how I would phrase that. – I was actually thinking
that about both of these, so it’s like, okay, I could
mix that with something. I’d say this is my favorite, though, only because it’s the
least offensive to me. – [Jack] Okay, and you
are gonna go with… – Yeah, it tastes like a
cocktail, so I’m picking two. – All right, all right. So you picked B, and you picked A. I’m gonna start with Julia,
’cause she’s the winner. – Ah, there you go. – You picked the Natalie’s,
so Natalie’s was our favorite of the people who liked it tart. So this has 20% fruit juice. It’s very easy, when you’re
looking at the label, if it’s below 15%, it’s
gonna be pretty sweet. If it’s above 15% fruit juice,
it’s gonna be pretty tart, so Natalie’s is the
favorite among the people who like it tart. Now, Ms. Lancaster. – Yeah. – Yeah, so you picked A.
– Something odd in this one, – which is the Minute Maid. – Yeah. – You usually have a very good palate for things that are not real. – Does it have artificial sweetener in it? – This has sucralose in it. – What does that say about me? – The other favorite of the panel was C, which neither of you
seemed all that wild about, because this is the sweet choice. So this one’s got much
lower fruit juice content, and for people who liked lemonade, but don’t want it to pucker their mouths, the Tropicana was their favorite. And then at the bottom of the
rankings was the Turkey Hill, which people thought didn’t
have enough lemon flavor. – We’re gonna squeeze my own lemons. – So there you have it,
lemonade for everyone, except maybe not for Bridget. (snorts) – [Narrator] At Cooks
Illustrated, we’re food nerds. That’s why every recipe we
develop involves research, cooking science, and rigorous testing by our team of expert test cooks. Only the highest rated
recipes earn a place in our award-winning magazine. Every issue features our
latest recipes and discoveries, cooking tips, and equipment
and ingredient reviews. Our step-by-step photos and
hand-drawn illustrations show you exactly how to succeed. So are you ready to become
the best cook you know? Subscribe to Cook’s Illustrated magazine at cooksillustrated.com today. (upbeat music) – Grilled vegetables are often relegated to side dish status, and that’s
just sad. So Julia’s here, and she’s gonna shine
her always bright light on grilled vegetables and turn them into a summer showstopper. You have something beautiful here. – Yeah, thank you. All right, we’re gonna
start with zucchini. So you want two zucchini, and we’re gonna cut ’em pretty thick, three quarters of an inch thick, and you wanna trim off the ends, and I’m just gonna take
ever so slight thin strip off each side. This just makes sure that
they lay nice and flat on the grill. Also, it exposes the flesh, so it gets nice grill marks on it, and then three quarters of an inch thick, depending on the size of your zucchini, it’s probably just in half. – Okay. – So there we go. Alright, next up, plum tomatoes. Now, grilling plum tomatoes
is kind of new to me. It is so easy, and they’re so good. They kind of simmer in their
own juices on the grill. It’s kind of a game changer. Alright, so we have four
tomatoes here, core cut in half. Alright, now for the eggplant. We’re just gonna cut this
into easy-to-manage pieces, right acrosswise, about half inch thick. – [Bridget] Okay. – Alright, so there’s the eggplant. I’m gonna leave these
over here for a reason. Next up, bell pepper. Alright, so for a bell pepper, you wanna slice off
the top and the bottom. Save those, and then to take
the ribs and the core out, we’re gonna open up through one side, and then very gently just use your knife to take out any ribs and any seeds. These nice, flat pieces, again, really easy to maneuver on the grill. I am gonna cut it in
half into smaller pieces. There we go. Red onion. Oh, I love grilled red onion. So we’re gonna cut this,
again, half inch thick. Notice I left the peel on. I’m gonna save peeling for after I cut it. Sometimes, that outer first layer of onion is a little leathery, too, so that’s a good time to peel that off. Now, the thing about onions
is they have a tendency to fall apart on the grill. As they cook, those rings soften, so a trick is to take a toothpick, and you just wanna toothpick
all the way through the onion, right to the core, just
so they hold together. All right, now to season these, just a little olive oil,
some salt, and pepper. You don’t wanna go crazy
with the olive oil, ’cause things will start to taste greasy, so this is three tablespoons. We’re gonna brush all the
vegetable except the eggplant. Sprinkle with a little salt. This is half a teaspoon of salt and half a teaspoon of pepper. Season both sides, flip it over. All that last little bit of oil we saved for the eggplant again, ’cause those eggplants
are like little sponges, and that has a tendency
to make them greasy, so salt and pepper. Alright, so now the thing that makes this whole
platter really come alive is a really simple vinaigrette. It’s just lemon juice and olive oil, but it has a ton of fresh basil, and that just makes
everything taste summery, makes the vegetables come alive. So you want about a quarter cup of basil. A quick chop. Nice sharp knife. Leave this here for now.
Onto the vinegarette. – Nice. – Like I said, super simple, but the thing that I think
makes it taste really special is that it has fresh lemon juice. This is two tablespoons
of fresh lemon juice. Dijon, heavy Dijon, four teaspoons. – Oh. – Yeah, which is quite a lot. Tastes so good with the grilled veg. Two cloves of garlic. Gonna use a rasp-style grater to really turn the garlic into a paste that works easily into the vinegarette. Half a teaspoon of salt, quarter teaspoon of ground black pepper. Now, we’re gonna slowly
whisk in the olive oil. This is six tablespoons of
extra virgin olive oil here. Oh, perfect. And in goes the fresh basil,
again, about a quarter cup. I’m gonna put this into
just a little serving bowl so people can add it to
the veg as they like. Alright, so have the bread,
we have the vegetables. Now we just gotta go
head out to the grill. – [Bridget] Sounds great. – All right, we’re ready to grill. I’ve been heating this grill
up with all the burners on high for 15 minutes, so it should
be (laughs) good and hot. You can see the vapors
coming off the grill, so now is the perfect time
to oil the grill grates. So here, I have a pair of long
tongs, a wad of paper towels, a little bowl of vegetable oil. I’m just gonna rub the vegetable oil right over the grill grates. Alright, now, the hard part.
Everything goes on the grill. There’s no special rhyme or reason. Everything goes on the grill. I’m gonna take things off the
grill as they finish cooking, anywhere from 10 to 16
minutes for everything. This grill’s gonna be packed,
and then we’ll do the bread after all the vegetables come off. – Okay. Alright, when in doubt, if
you’re grilling anything, just add a few cut lemons to the grill. – Totally, yeah. – And you don’t even have to
eat ’em, you just look at ’em. (Julia laughing) – So I’m just gonna turn all these burners down to medium high, ’cause that’s perfect for cooking these vegetables. Alright. That, my friend,
is a packed grill. – Mm, it smells great already. – Yeah, and I mean, this is pretty easy. We’re just gonna keep flipping things and getting nice and brown and tender, and we’ll take ’em off the
grill as they finish cooking. Alright, now, the thing
about the tomatoes, I’m gonna start flipping them over, ’cause I don’t want them
to start to fall apart, ’cause that cut side down because I want some nice grill marks. Oh, let’s take a look at
these lemons. Oh, perfect. – Stunning. – You see that little
caramelized brown bits? I just love how the juice goes
from acidic to a sweet lemon. All right, those peppers need
to come off the grill. Here, I have a nice bowl with a little
plastic wrap at the ready, and I’m gonna take the
peppers off the grill, put them in the bowl. – Alright. Oh, smells so good. – It does. Alright, now we’re just
gonna cover the peppers with a little plastic wrap. Oh, you can see the steam
starting to condense on the top, ’cause it’s gonna soften the flesh of those peppers a little bit
and make them easier to peel. I think everything’s ready to come off. There we go. Alright, we’re gonna
let those vegetables sit and chill out for a little
bit, and while they do that, we’re gonna throw some bread on the grill. Oh, this is, you throw
lemons on the grill, I’m always throwing bread on the grill. It’s such a nice way to
toast bread for dinner. Picks up a little of that
grill flavor, freshens it up, especially if it’s not
a super fresh baguette. Just a few minutes each side. Oh. – [Bridget] Perfect. – Perfectly toasted, and that is it. Everything’s perfectly
cooked. We can head inside. – Alright, I got the veg. – Thank you. – Doesn’t it look gorgeous? – It looked great outside. It looks even better now that
it’s closer to eating time. – Yeah, I know. Let’s get ’em on the platter
while they’re still warm. I’m just gonna arrange
these right on the board. Couple here, couple there. – Little mirror image. – Yeah, you notice this, right? – Oh yeah. – This is burrata, kinda fits with this somewhat Italian theme. It has that liquid center that’s gorgeous. Little here, little there. And then just break up the onions and put little piles of grilled onions. – [Bridget] Lovely. – Alright, and now we have those peppers that have been steaming away. Gonna get rid of the skins.
This is kind of optional. If I’m feeling rushed,
I kinda like the flavor of those charred bitter skins, but it’s not for everybody. So these skins will
come off pretty easily, just using a paring knife,
just kinda scraping it off. Alright, get these skins
outta the way here. Now, I’m just gonna cut these into strips that are gonna be easier
to put on grilled bread. Onto the board they go, making this nice valley in the middle. That might be nice for the
bread, kind of a bread river running through the vegetable mountains. – [Bridget] Sure. – There we go. I like the bread river. A few olives, add with
that Mediterranean theme. You can see what I mean, this is a meal, but it also could be a fabulous appetizer. – That’d be lovely. – Now, for the burrata, a
little bit of olive oil. – [Bridget] Gorgeous. – Mhm. There we go, some nice, flaky sea salt. – [Bridget] Loving it. – Remember, I had made
a little extra basil for that vinegarette. – [Bridget] Don’t mind if I do. – Little of that. I like also adding just
a few sprigs of basil. Last trick, now, this
is not in the recipe, but it’s what I do. I like to just take a
little of this vinegarette and put it on the
zucchini and the eggplant. Just helps keep ’em moist, ’cause they have a tendency to dry out. Now, I also have, these are
easy to make fun of, I know. I like them. They’re a cute little tong.
– They’re adorable. – I have so many of these in my basement, because if you put these around or you have a nice jar of them, many people can attack the
platter at the same time. – You don’t eat with these? (both laughing) – Oh, I don’t know where to start. I’m gonna cut open that burrata for us. (Julia laughing) – [Bridget] Hello. – [Julia] Hello. – [Bridget] Mini cheese explosion. – Yeah, I’m gonna just cut
some pieces there for us. ♪ Yum ♪ – All right, I’m gonna monkey
see, monkey do. You go first. – All right, bread. – All right, bread. – [Julia] Mm, onions. ♪ Onions ♪ – [Julia] Eggplant. – [Bridget] Alright. What about a tomato? – [Julia] Tomatoes, yes. Isn’t it cool how they stay
together, but they’re softened? – [Bridget] Gorgeous. – [Julia] I love that. Some peppers. (Julia laughing) – [Bridget] I’m gonna tuck
into some of this burrata here. – Oh, I’m going right
in for a little eggplant and a little tomato. – [Julia] Mm. – Oh my goodness. Mm. – This is a really easy way to get people to eat their vegetables, ’cause it’s beautiful, it is so flavorful, and it’s great for a party. – That is a masterpiece
in summer vegetables. Thanks so much, Julia. – Oh, my pleasure. – So how fast are you running outside to make this spectacular
grilled vegetable platter? And it starts with prepping
each type of vegetable so that they can all grill together. Remove each vegetable from the
grill as they cook through, and then dress those beautiful vegetables with a bright lemon basil vinegarette, and don’t forget to
elevate that presentation with some burrata, grilled bread, olives. Really, anything goes. From “America’s Test Kitchen,” this spectacular grilled
vegetable platter. You can get this recipe and all
the recipes from this season along with product reviews
and select episodes. Those are all on our website,
AmericasTestKitchen.com. (upbeat music) Mm. Come here, burrata. – [Narrator] If you’re
ready to take your cooking to the next level, head over
to AmericasTestKitchen.com and get a free trial of our
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