Grilled trout bruschetta

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Grilled trout bruschetta

Now that it’s the holiday season and the festive entertainment has begun, I thought I’d offer a personal favorite recipe. I like to serve this as a starter when entertaining fishing friends. What better way to remember (and plan) a good fishing season than enjoying a trout you caught yourself? I like to use fresh brown trout (if I can catch them in fall / winter) but any trout from the market will do (this photo is a rainbow trout). The trick is grilling …

  • Fish: Cleaned brown trout (skin and head on). Lightly rub the fish inside and out with olive oil. Add a dash of salt and pepper to the fish and fill it with thinly sliced ​​apples (or lemon wedges). Wrap the fish loosely in foil with the blunt side, with the seam running the length of one side.
  • Grill: Real charcoal with a bit of mesquite or apple wood is best, but gas grills work well. You want medium, even heat. Cook your fish under a closed lid. How long depends on how hot the grill is, how thick the fish is, how tall it is, and other factors. Five minutes on each side is a good baseline. First cook with the seam down. After five minutes turn over and open the seam. Cook for another five minutes with the lid closed.
  • Bruschetta bread: You can buy small pre-cut bruschetta bread for most foods, but you can also cut a loaf of French bread into ¼-inch thick slices. Place the pieces on a baking sheet and bake them in an oven preheated to 250 degrees for 15 minutes (or toast them on the grill … watch until they turn golden brown). Crackers will do too.
  • Sauce: A simple mix of half green Tomatillo Salsa Verde (hot) and half light mayonnaise is my favorite. Add this to the top of the bruschetta, like sandwiches.

With a sharp knife, cut off the back of the fish and carefully peel a fillet from the bones. You can then lift the tail to pull the bones off the other fillet. With a fork, add tender pieces of grilled trout to the bruschetta covered with sauce, then perhaps a very small drop of the light green sauce on the fish.

(For the brave, use horseradish as a bruschetta base for some flavorful ones). Serve as a snack or appetizer.

Check out these other two recipes: Simple Fish Ceviche and Fish Chowder, you and your family will love them!

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Kirk Deeter

Kirk Deeter

Kirk Deeter is an editor at Field & Stream and co-authored the Little Red Book of Fly Fishing with the late Charlie Meyers.