Grilled Trout Ciabatta

Total Time:
1 hr 20 min
10 min
1 hr
10 min

6 servings

  • For Trout:
  • 1 cup olive oil and vinegar salad dressing (recommended: Newman's Own)
  • 3 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon dried fines herbes
  • 1 teaspoon red pepper flakes
  • 2 pounds trout, cleaned, heads and tails removed
  • For Artichoke Aioli:
  • 1/2 cup mayonnaise
  • 2/3 cup artichoke bruschetta topping (recommended: Delallo)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1 (19-ounce) loaf ciabatta bread
  • 2 cups spring salad mix
  • 2 tomatoes, sliced
  • 1/2 small red onion, thinly sliced
  • In a medium bowl, stir together salad dressing, orange juice concentrate, herbs, and red pepper flakes.

  • Place the trout in a large resealable bag and pour the salad dressing mixture over the fish. Squeeze the air from the bag and seal. Marinate in the refrigerator for 1 to 2 hours.

  • Meanwhile, to make the artichoke aioli, stir together the mayonnaise, artichoke bruschetta topping, lemon juice, and cayenne in a medium bowl. Refrigerate until ready to use.

  • Set up grill for direct cooking over medium heat and oil the grates well.

  • Remove the trout from the marinade, discarding any leftover marinade, and place on the grill, flesh side down. Cook for 3 to 4 minutes per side, or until just cooked through. Remove from the grill and set aside.

  • Slice ciabatta bread horizontally and quickly toast on the grill. Spread both sides with artichoke aioli. Carefully pull skin from trout fillets (bones should come up with

  • skin). Assemble sandwich and cut into serving size pieces.

  • NOTE: Although most bones should come out with removal of skin, warn guests to be aware of bones.

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