Trout Recipe
A grilled trout fillet encrusted in panko, and topped with our red pepper aioli or sour cream dill sauce.
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Ingredients
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Trout Fillet
Panko Crust
Red Pepper Aioli
Sour Cream Dill Sauce
Method
Prepare Trout
- 1
Season the Trout
Lightly season the trout fillets with salt and black pepper on both sides.
- 2
Preheat Grill
Preheat your grill to medium-high heat.
Prepare Panko Crust
- 3
Mix Panko Ingredients
In a bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, and chopped parsley.
- 4
Coat Trout Fillets
Dip each seasoned trout fillet into the beaten egg, allowing excess to drip off, then press the fillet into the panko mixture until well coated.
Grill Trout
- 5
- 6
Grill the Trout
Place the panko-crusted trout fillets on the grill and cook for about 4-5 minutes on each side or until the fish is cooked through and the crust is golden brown.
Make Red Pepper Aioli
- 7
Combine Aioli Ingredients
In a bowl, mix together mayonnaise, chopped roasted red bell pepper, minced garlic, lemon juice, and salt until smooth.
Make Sour Cream Dill Sauce
- 8
Combine Dill Sauce Ingredients
In a bowl, combine sour cream, chopped dill, lemon juice, garlic powder, and salt. Mix until well blended.
Serve
- 9
Plating the Dish
Serve the grilled panko-crusted trout fillets hot, topped with either red pepper aioli or sour cream dill sauce.