Now, I know this recipe is not true to theme, but it tasted so good and it was so simple to make that I just had to share it.
I started with a couple of nice rainbow trout fillets, skin on. I coated both sides of each fillet with olive oil. On the meat side of the fillets, I sprinkled with Flower of the Ocean Celtic Sea Salt (this stuff is great). I added some lemon zest, fresh cracked black pepper, fresh dill, and oregano.
I heated the grill to 375 degrees, cleaned and oiled the grate, then cooked the trout. I started with the meat side down for about 4-5 minutes. Then, I flipped the fillets over and did the same with the skin side down.
When the fillets were done, I squeezed a little lemon juice. I tossed a baby green salad with some red wine vinaigrette, some blue cheese crumbles, and some candied pecans.
The fat between the meat and the skin rendered nicely, allowing the cooked fillets to slide right off. I topped the salad with the grilled trout, and served with some chilled white wine. Delicious!
Update: I tried this again, but this time I skipped the lemon zest, and added smoked paprika to the spices I put onto the fish. I served the fish skin-side down.
On the salad, instead of pecans I used walnuts, but I added some chopped granny smith apple. I squeezed a little lemon on the salad to brighten it up.
When I grilled the trout, I also grilled some shucked corn-on-the-cob over high heat, until I got some good browning on many of the kernels. Back in the kitchen, I cut the roasted kernels off of the cob, and sauteed them in a pat of butter and olive oil, along with some chopped red bell pepper, and chopped red onion, with a little Celtic Sea Salt.
I served it with some chilled Menage et Trois white wine, which went perfectly with this healthy and delicious meal.
I started with a couple of nice rainbow trout fillets, skin on. I coated both sides of each fillet with olive oil. On the meat side of the fillets, I sprinkled with Flower of the Ocean Celtic Sea Salt (this stuff is great). I added some lemon zest, fresh cracked black pepper, fresh dill, and oregano.
I heated the grill to 375 degrees, cleaned and oiled the grate, then cooked the trout. I started with the meat side down for about 4-5 minutes. Then, I flipped the fillets over and did the same with the skin side down.
When the fillets were done, I squeezed a little lemon juice. I tossed a baby green salad with some red wine vinaigrette, some blue cheese crumbles, and some candied pecans.
The fat between the meat and the skin rendered nicely, allowing the cooked fillets to slide right off. I topped the salad with the grilled trout, and served with some chilled white wine. Delicious!
Update: I tried this again, but this time I skipped the lemon zest, and added smoked paprika to the spices I put onto the fish. I served the fish skin-side down.
On the salad, instead of pecans I used walnuts, but I added some chopped granny smith apple. I squeezed a little lemon on the salad to brighten it up.
When I grilled the trout, I also grilled some shucked corn-on-the-cob over high heat, until I got some good browning on many of the kernels. Back in the kitchen, I cut the roasted kernels off of the cob, and sauteed them in a pat of butter and olive oil, along with some chopped red bell pepper, and chopped red onion, with a little Celtic Sea Salt.
I served it with some chilled Menage et Trois white wine, which went perfectly with this healthy and delicious meal.
