Asian Grilled Trout Fillets
Delicious for the coming of spring and fitting for the hot summer months, grilled trout is a natural for warmer, longer days.
4 (6 ounces each) trout fillets
2 tablespoons sesame oil
Freshly ground black pepper
1/2 cup sesame seeds
2 to 3 drops hot pepper sauce
Juice and minced zest of a lemon
Fresh cilantro leaves
1. Preheat grill to medium-hot. Rub trout with some of the sesame oil, making sure you don't touch the oil after you've touched the fish. Season with salt and pepper. Place trout in a fish grill basket.
2. In a small bowl, whisk together remaining oil, sesame seeds, pepper sauce, lemon juice and zest. Grill trout for 5 minutes. Turn and baste cooked side. Grill for 3 to 5 minutes more. Baste again and serve garnished with cilantro.
Trout is a delectable contrast to mixed salad greens and tangy vinaigrette. Use your favorite method to cook trout and then toss this salad together for a light meal.
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon minced fresh parsley
Pinch of fresh thyme leaves
Sea salt and freshly ground black pepper to taste
6 cups mixed salad greens
4 (3 to 4 ounces each) cooked trout fillets, warm or at room temperature
Handful of toasted walnut halves
In a large bowl, whisk together olive oil, mustard, vinegar, parsley, thyme, salt and pepper. Add salad greens and gently toss to coat. Divide greens among four plates and top each with a trout fillet. Garnish with walnut and feta and serve immediately to keep greens from wilting.