Grilled Rainbow Trout (gf) Recipe

Prep fish

Pat the trout dry inside and out with paper towels. Season the cavity with 1 tsp kosher salt and 1/2 tsp black pepper. Stuff each cavity with a thyme sprig, 3–4 garlic slices and a few thin lemon slices (reserve remaining lemon for finishing).

Oil and season exterior

Brush both sides of each trout with 1 tbs olive oil. Sprinkle the exterior lightly with the remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking. If using a grill pan or cast-iron skillet, heat it over medium-high and oil lightly.

Grill fish

Place trout directly on the hot grates (or in the hot grill pan) skin-side down. Grill, undisturbed, for 4–5 minutes until the skin releases and has good char. Carefully flip and grill 2–3 minutes more until flesh is opaque and flakes easily with a fork. Total cook time will be 6–8 minutes depending on thickness. Remove to a platter and let rest 2 minutes.

Finish

Squeeze reserved lemon over the trout before serving and brush lightly with remaining 2 tbs olive oil if desired for sheen.

Bring a large pot of salted water to a rolling boil. Add green beans and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, drain and pat dry.

Heat a large skillet over high heat until very hot. Add 2 tbs olive oil and swirl. Add the drained green beans in a single layer and let them sear for 2–3 minutes without stirring so blistering occurs. Toss and continue cooking, stirring occasionally, until blistered in spots and heated through, about 2 more minutes.

Lower heat to medium. Add the minced garlic and red pepper flakes and sauté 30–45 seconds until fragrant (do not burn). Add lemon juice, season with 3/4 tsp kosher salt and 1/4 tsp black pepper; toss to coat. Remove from heat and keep warm until plating.

Place the potato pieces in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes. Drain and return to the warm pot to evaporate excess moisture.

While potatoes cook, cook the bacon in a large skillet over medium heat until crisp, about 8–10 minutes. Transfer bacon to paper towels to drain, reserving 2 tbs of the rendered bacon fat in the skillet (discard excess or reserve for another use). Once cool, chop the bacon into bite-sized pieces.

Make warm dressing: to the skillet with 2 tbs bacon fat over low heat add the minced shallot and sauté 1–2 minutes until softened but not browned. Stir in Dijon mustard and apple cider vinegar, scraping up any browned bits. Whisk in 2 tbs olive oil. Season with 1 tsp kosher salt and 1/4 tsp black pepper. Remove from heat.

Add the drained warm potatoes to the skillet and gently toss with the warm dressing so potatoes absorb flavors. Fold in chopped bacon and minced chives. Taste and adjust seasoning. Serve warm or at lukewarm temperature alongside trout.

Toast almonds if not already toasted: heat a dry skillet over medium, add almonds and toast, stirring, until fragrant and lightly browned, 4–6 minutes. Cool slightly.

In a food processor combine toasted almonds, rinsed capers, yogurt, lemon juice, garlic clove, parsley, 1 tsp kosher salt and 1/4 tsp black pepper. Pulse until a coarse paste forms.

With the processor running, stream in 3 tbs olive oil until the sauce becomes creamy. If the sauce is too thick, add warm water 1 tbs at a time (up to 2 tbs) to reach a spoonable consistency. Taste and adjust salt, pepper and lemon as needed.

Transfer to a small bowl and keep at cool room temperature until serving. Spoon a tablespoon or two over each grilled trout or serve alongside as a dipping sauce.