Hickory Smoked Grilled Colorado Trout With Heirloom Tomato Salad

Total Time:
29 min
Prep:
15 min
Inactive:
10 min
Cook:
4 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

  • Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish. Take remainder of balsamic and truffle oil and drizzle over salad.


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