Grilled Rainbow Trout Recipe

Prepare and season fish

Pat the trout dry inside and out with paper towels. Rub each fish inside and out with 1 tablespoon olive oil. Season cavity and exterior evenly with 0.5 teaspoon kosher salt and a pinch of black pepper per fish (divide total salt and pepper across 4 fish). Stuff each cavity with 2–3 lemon slices and 1 thyme sprig.

Preheat grill

Heat a gas or charcoal grill to medium-high (about 425°F/220°C). Clean and oil the grates well to prevent sticking.

Grill

Brush both sides of each trout lightly with remaining olive oil. Place fish on the grill and cook, covered if possible, for 4–5 minutes per side, or until skin is blistered and flesh flakes easily when tested at the thickest part (internal temperature about 135–145°F / 57–63°C). Use a wide spatula to turn carefully halfway through. Remove and rest on a platter for 3 minutes.

While the grill heats or while the fish cooks, heat a large cast-iron skillet or stainless steel pan over high heat until smoking lightly. Add 2 tablespoons olive oil and swirl. Add trimmed green beans in a single layer and let them sit without stirring for 1–2 minutes to blister. Toss or shake the pan and continue to cook, stirring occasionally, 4–6 minutes total, until beans have charred spots and are tender-crisp.

Remove from heat, season with 3 teaspoons sea salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon zest. Toss in toasted slivered almonds. Keep warm until serving.

Place halved potatoes in a medium pot and cover with cold salted water by 1 inch. Bring to a boil, then simmer until tender when pierced with a knife, about 12–15 minutes depending on size. Drain and set aside, keeping warm.

While potatoes cook, fry diced bacon in a large skillet over medium heat until crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a bowl, leaving about 2 tablespoons of bacon fat in the skillet (if there is more, pour off excess until ~2 tbs remain).

Add the minced shallot to the hot bacon fat and cook 1 minute until softened. Stir in 2 tablespoons apple cider vinegar and 1 teaspoon Dijon mustard, scraping up any browned bits. Whisk in 2 tablespoons olive oil to create a warm vinaigrette. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Add the warm drained potatoes and reserved bacon to the skillet. Toss gently to coat so potatoes absorb the vinaigrette. Stir in 2 tablespoons chopped parsley. Taste and adjust seasoning. Keep warm until plating.

In a food processor or blender, combine 1/2 cup toasted slivered almonds, 2 tablespoons rinsed capers, 1 minced garlic clove, 2 tablespoons lemon juice, 2 tablespoons chopped parsley, 4 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Pulse until a coarse, creamy sauce forms. If too thick, add cold water 1 tablespoon at a time (up to 2 tablespoons) to reach a loose pourable consistency. Taste and adjust lemon, salt or capers as needed. Transfer to a serving bowl or drizzle bottle and keep at room temperature.

Arrange a portion of warm bacon potato salad on each plate, add a handful of blistered green beans alongside. Place one grilled rainbow trout on top or beside the potatoes. Spoon 1–2 tablespoons of almond caper sauce over each trout and a little around the plate. Garnish with extra lemon wedges and a sprinkle of chopped parsley if desired. Serve immediately.