Grilled Idaho Steelhead Trout (gf) Recipe

Preparation and Cooking

1. 1

   Prepare the Risotto

   In a medium saucepan, heat the vegetable broth over medium heat until simmering. In a separate large saucepan, heat 1 tablespoon of olive oil over medium heat. Add Arborio rice and toast for 1-2 minutes. Gradually add the simmering broth, one ladle at a time, stirring continuously until the liquid is absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in parmesan cheese and chopped basil, season with salt and pepper to taste.

2. 2

   Grill the Trout

   Preheat the grill to medium-high heat. Brush the Idaho Steelhead Trout fillets with olive oil, and season with salt and black pepper. Place the fillets skin side down on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.

3. 3

   Grill the Squash

   Slice the summer squash into 1/4-inch thick rounds. Toss with a little olive oil, salt, and pepper. Grill the squash for about 3-4 minutes per side until tender and slightly charred.

4. 4

   Prepare the Brown Butter

   In a small skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 4-5 minutes. Be careful not to burn it.

5. 5

   Toasted Almonds

   In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning.

6. 6

   Assembly

   On each plate, serve a portion of risotto topped with grilled trout and grilled squash. Drizzle with brown butter and sprinkle toasted almonds on top for added crunch.