- 2 (10-ounce) rainbow or brown trout, filleted
- 1-ounce garlic, chopped
- 1-ounce parsley, chopped
- 1-ounce basil, chopped
- 1 lemon
- 1 lime
- 1 cup extra-virgin olive oil
- 4 large heirloom tomatoes (yellow and red beefsteaks can be substituted)
- 8 ounces wild greens
- 2 ounces white truffle oil
- 4 ounces 25 year old balsamic vinegar
- Salt and pepper
You will need to start your grill with hickory charcoal. Place trout in a casserole pan. In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic. Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus. When well incorporated pour over trout and season with salt and pepper. Let sit for about 10 minutes.
Slice half the tomatoes in circles and lay on platter with wild greens. The other half of the tomatoes dice and place in another small mixing bowl. Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar. Season, to taste.
Place trout on grill flesh side down and leave for about 2 minutes. Season skin side, flip and cook for 1 to 2 minutes longer.