Tuscan-Style Grilled Trout |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
My husband is an avid fisherman, so I am challenged to create recipes featuring his catch. The Tuscan accents really shine through, making this grilled entree a favorite. âRoxanne Chan, Albany, California Ingredients:
4 pan-dressed trout (about 8 ounces each) |
1 tablespoon olive oil |
1/2 cup shredded zucchini |
1/4 cup chopped roasted sweet red peppers |
2 tablespoons tapenade or ripe olive bruschetta topping |
1 tablespoon minced fresh parsley |
1 garlic clove, minced |
1 teaspoon balsamic vinegar |
relish: |
2 large tomatoes, chopped |
1/2 cup chopped fennel bulb |
1 green onion, thinly sliced |
2 tablespoons pine nuts, toasted |
2 tablespoons minced fresh basil |
1 teaspoon lemon juice |
1/2 teaspoon lemon-pepper seasoning |
Directions:
1. Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities.
2. Place fish in a well-greased grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn; grill 5-7 minutes longer or until fish flakes easily with a fork.
3. In a small bowl, combine the relish ingredients; serve with trout. Yield: 4 servings (3 cups relish).
|
|