Trout Gremolada Recipes

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TROUT GREMOLADA



Trout Gremolada image

I ran across this recipe at the Canadian Living site. Chose it for ease of prep and because I love gremolada. I chose well. This is delicious. Great fish, cooked simply, sings on its own. And, because it's a Canadian Living recipe, you know it's tested until perfect.

Provided by evelynathens

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons finely chopped fresh parsley
2 tablespoons grated lemon rind
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 lbs rainbow trout fillets (4 or 1 kg total)

Steps:

  • In bowl, combine parsley, lemon rind, oil, garlic, salt and pepper. Pat fillets dry; spread parsley mixture over skinless sides.
  • Place fillets, skin side down, on greased grill over medium heat; close lid and cook for 8 to 10 minutes or until fish flakes easily when tested with fork.
  • Enjoy!

ROASTED TROUT WITH HAZELNUT GREMOLATA



Roasted Trout with Hazelnut Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted, skinless hazelnuts
1/4 cup olive oil
1 tablespoon fresh lemon juice, from 1/2 a lemon
1 teaspoon grated lemon zest, from about 1 lemon
1/2 teaspoon kosher salt
One 8-ounce package cremini mushrooms, cleaned and sliced 1/3 inch thick
1 small delicata squash (about 8 ounces), halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon kosher salt, divided
4 rainbow trout fillets

Steps:

  • Position an oven rack in the top third of the oven and preheat to 450 degrees F.
  • For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
  • In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
  • Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
  • Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
  • Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.

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