Recipe courtesy of Bob Mundell
Hickory Smoked Grilled Colorado Trout With Heirloom Tomato Salad
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 882
- Total Fat
- 77
- Saturated Fat
- 11
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 31
- Cholesterol
- 84
- Sodium
- 1037
- Total: 29 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 4 min
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.