Grilled Butterflied Rainbow Trout

By á-174942

Ingredients

• Olive oil as needed
• 1 head escarole cleaned
• 2 pounds baby artichokes cleaned and halved
• 5 plum tomatoes halved
• 5 shallots halved
• 4 whole rainbow trout - (12 to 16 oz ea) cleaned, head
• removed, and butterflied
• 2 cups flour
• Essence to taste (see Bayou Blast recipe)
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons butter
• 2 tablespoons aged balsamic vinegar
• 2 teaspoons very finely-grated lemon zest
• 2 tablespoons minced fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat a grill.

Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.

Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.

Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.

This recipe yields 4 servings.