By Taite Pearson
This light and flaky fish makes for one unbeatable dish. Rainbow trout is grilled till golden and crispy, then plated with grilled asparagus and drizzled with a zesty lemon vinaigrette.
|(10 oz) whole rainbow trout
|freshly cracked black pepper
|whole grain mustard
|asparagus, ends trimmed
|fennel fronds, for garnish
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Score the trout on both sides. Generously rub trout with olive oil and season with salt, pepper and a light dusting of fennel pollen. Set aside.
Cut lemons in half and place cut-side down on grill for about 10 to 12 minutes. Allow lemons to cool to a handling temperature.
Place trout on the grill for about 12 minutes per side.
While trout is cooking, squeeze lemons, flesh and all, into a bowl. Remove any seeds. Brunoise (very small dice) shallot and add to the bowl with the lemon juice. Add mustard and whisk until smooth. While whisking, emulsify 1/2 cup of your olive oil into the ingredients and season with salt and pepper.
Remove trout from grill when golden and skin is crispy, and set aside to rest while the asparagus cooks.
Lightly dress the asparagus with a touch of olive oil, salt and pepper. Place it on the grill, making sure each piece has contact with the grill grate. Take special care to make sure each piece gets a light grill char but does not overcook. You want them crispy and bright green. This should take around 3 to 5 minutes depending on the size of your spears.
To plate the trout, make a bed on a platter with the asparagus. Place the trout next to each other over the asparagus, dress with the vinaigrette, and finish with fennel fronds if you have them. Enjoy!
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