Grilled trout with fennel salad

Ingredients

  • 1 lb trout
  • 1 fennel bulb, sliced
  • 1 tangerine
  • 12 cherry tomatoes, halved
  • 2 tbsp capers (for salad)
  • 2 tbsp capers (for rice)
  • 1 cup rice
  • Parsley
  • 1/4 cup butter
  • Lemon wedges

Method

  1. Heat grill to high for at least 10 minutes.  Rub trout skin with olive oil and then place skin-side down on the grill.  Cook until internal temperature reaches 125F.  Flip and grill for 30 seconds then remove
  2. Toss fennel, tangerine, tomatoes, capers with olive oil and lemon 
  3. Heat butter over medium-low until bubbling and then browned.  Add capers and stir for 15 seconds, then add parsley for 10 seconds.  Remove and drizzle over rice

Notes

  • I think we made up this recipe based on what was in the fridge, but it turned out okay!

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