(TMP Photo/A. McKinney)
Well it’s that time of year again, school has started back and the morning air is little crisper. Although we are beginning to think about all things fall, but we aren’t quite there yet.
Grilled rainbow trout with herb-crumb topping
The last few weeks of summer are some of my favorite. It was so pleasant outside this weekend. We really enjoyed grilling and being outdoors. Instead of the usual hamburgers, chicken, or chops, I went for something a little different on the grill, rainbow trout.
I was shocked at how easy this fish is to cook, and it was on sale at the grocery, so the price was right.
If it seems a little intimidating for you, try this same recipe with salmon.
However, I would encourage you to try the trout because it’s great to add a new main dish to the usual list. This one is easy, light and takes literally 15 minutes to prepare from the fish to the topping. That is one awesome perk about preparing fish. It takes hardly any time to cook.
Also, you are going to notice that there are anchovy fillets in this recipe.
Don’t be intimidated by the little guys, they are actually quite delicious.
They melt right into the oil when you cook them, so no one will even know they are there. Anchovies are used in traditional Caesar salad dressing, which is what gives it that nice tangy, salty flavor.
So go ahead, try something new this week.
- 4-6 ounces rainbow trout filets, skin on
- extra virgin olive oil
- 1 cup fresh whole wheat breadcrumbs, about 3 slices of whole bread processed
- 4 anchovy filets, found near canned tuna in regular grocery stores
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1 Tablespoon chives, minced
- 1 Tablespoon rosemary, minced
- 2 teaspoons garlic, minced
- sea salt and freshly ground pepper
1. Place 3 tablespoons of olive oil in a skillet over medium heat, add anchovy filets, and stir with a whisk until the filets begin to sizzle and disintegrate.
2. Reduce heat to medium and add in garlic and lemon zest. Cook about one minute, stirring constantly.
3. Next add in breadcrumbs and herbs, tossing until crumbs are all moist and toasted. Then add in lemon juice, then salt and pepper to taste. Go light on the salt because the anchovies are pretty salty themselves. Set the mixture aside.
4. Preheat the grill to medium high heat.
5. Brush trout with olive oil on both sides, and season the flesh side with salt and pepper.
6. Place filets skin side down on the grill and cover for about three minutes. Open and flip flesh side down. Cook for another minute or two, and then remove from grill.
7. Arrange the trout on a platter and top with the breadcrumb mixture, and serve it with grilled squash.
Marinated and grilled summer squash
- 4 medium-sized summer squash, sliced diagonally to get more surface area
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 1 garlic clove, minced
- 2 teaspoons fresh thyme
- 1 Tablespoon chives, minced
- 2 teaspoons honey
- 3/4 teaspoon salt and 1/2 teaspoon pepper
1. Whisk together all ingredients except for the squash.
2. Place squash in a large re-sealable bag and pour dressing in as well. Toss around to make sure all of the squash is coated.
3. Place it in the refrigerator and let it marinate for 10 minutes, or up to a couple of hours.
4. Preheat grill to high heat. Grill squash on each side for up to three minutes, until grill marks are formed and there is a nice char.
Visit www.cookinupdreams.com for a how to video of this recipe and more.