How To make Rainbow Trout with Grilled Vegetable Salsa
How To make Rainbow Trout with Grilled Vegetable Salsa
x
4 Rainbow Trout Fillets MARINADE: 1/4 c Fresh Lemon Juice 1 tb Olive Oil SALSA: 1 sm Eggplant (about 4 Oz.)
cut in half lengthwise 1 Green Bell Peppers 1 Red Bell Pepper :
peppers cut in half
lengthwise, seeded 5 Green Onions 3 1/2 oz Black Pitted Olives 1 tb Olive Oil 2 ts Fresh Lemon Juice 1/4 ts Salt 1/8 ts Ground Black Pepper Marinate trout. Meanwhile, brush vegetables with oil and cook over grill until tender, about 10 minutes. Cool slightly and finely chop vevetables and olives. Toss vegetables with oil and remaining vegetables, set aside. Cook trout. Serve immediately with salsa. :
How To make Rainbow Trout with Grilled Vegetable Salsa's Videos
Recipe for Grilled Trout & Chargrill Asparagus with Salsa Picante
Rainbow Trout with Rustic Herb Sauce
Grilled Rainbow Trout
Cooking Ontario trout on a cedar plank provides a wonderful smoky flavour. For an interesting accompaniment, lightly grill romaine lettuce for a twist on Caesar Salad. Get the recipe:
Une truite de l’Ontario cuite sur une planche de cèdre a un délicieux arôme de fumée. Servez le poisson avec une laitue romaine légèrement grillée, vous obtiendrez ainsi une salade César originale. Obtenir la recette:
Grilled Clear Springs® Rainbow Trout Fillets with Cherry Salsa
Ingredients
For the Salsa:
2 cups cherries – stemmed, pitted and chopped 6 scallions, chopped 1 tsp. Dijon mustard 2 Tbsp. lime juice 2 Tbsp. lemon juice ½ jalapeño, chopped 1 clove garlic, chopped
For the Rainbow Trout:
4 (6 oz.) Clear Springs® Rainbow Trout Fillets Sea salt and pepper, to taste Instructions
1. Combine salsa ingredients and let stand for 30 minutes at room temperature to allow flavor to develop. 2. Season the Clear Springs® rainbow trout fillets to taste with salt and pepper. 3. Pre-heat a gas grill to 400°F or fire up a charcoal grill. 4. Rub grill grates with cut end of a raw russet potato to prevent sticking. 5. Grill trout flesh-side down for 2 minutes, then turn skin-side down for an additional 2 minutes. 6. Place on plates and top with cherry salsa. Serve with broccolini or mixed roasted vegetables.
A Perfect Match: Grilled Sea Trout with Godello
Chef Lisa Giffen of Audrey restaurant in Los Angeles prepares a late-summer dish with green tomato salsa served over grilled fish. Wine Spectator's Hilary Sims explains why a minerally Spanish white ties in perfectly with this recipe.
Woolworths - Grilled Trout with Crunchy Veg and Salsa Verde