Grilled Ruby Trout Recipe

Blend pesto

In a small food processor, combine drained sundried tomatoes, toasted walnuts, basil leaves, grated parmesan, garlic clove, lemon juice, and red pepper flakes. Pulse until coarsely combined.

With the processor running, drizzle in 3 tbs olive oil until the mixture comes together into a spreadable pesto. Taste and season with 1/2 tsp salt and more lemon or oil if needed. Transfer to a bowl and set aside.

In a small bowl, combine diced apple, chopped toasted pecans, finely diced red onion, and chopped parsley.

Whisk together apple cider vinegar, honey, and 1 tsp olive oil; season with 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over apple mixture and toss to combine. Let sit at room temperature while you prepare the rest to allow flavors to meld.

Rinse 1 cup rice under cold water until runoff is clear. Drain well.

In a medium saucepan over medium heat, warm 1 tbs olive oil and 1 tsp butter. Add minced shallot and sauté 1–2 minutes until fragrant but not browned.

Add diced carrot and red bell pepper; cook 2–3 minutes until slightly softened. Add the drained rice and stir to coat the grains for 1 minute.

Pour in 2 cups broth, add 1/2 tsp salt and 1/4 tsp pepper, bring to a boil. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed and rice is tender.

Remove from heat, stir in 1/4 cup frozen peas (they will heat with residual steam). Fluff with a fork and keep covered to stay warm.

Heat 1 tsp olive oil in a large skillet over medium heat. Add sliced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add the baby spinach in batches, tossing and stirring until just wilted, about 1–2 minutes total. Season with 1/4 tsp salt and finish with 1/2 tsp lemon juice if using. Transfer to a warmed plate and keep warm.

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Lightly oil the grates or pan.

Pat trout fillets dry with paper towels. Brush both sides with 2 tbs olive oil and season skin and flesh with 1 tsp kosher salt and 1/2 tsp black pepper.

Place fillets skin-side down on the hot grill or pan. Cook undisturbed 3–4 minutes until the skin is crisp and the fish is mostly cooked up the sides.

Flip carefully and cook 1–2 minutes more until fish reaches an internal temperature of 125–130°F (51–54°C) for medium (or cook to desired doneness). Remove from heat and rest 2 minutes.

To serve, spoon 1–2 tbs sundried tomato walnut pesto over each fillet, top with 2–3 tbs apple-pecan relish, and serve alongside a scoop of veggie-studded rice and a portion of wilted spinach. Garnish with lemon wedges for squeezing.