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Grilled Butterflied Rainbow Trout

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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.

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