How to make Grilled Rainbow Trout with Herb Topping

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

Preheat the indoor grill to medium-high heat.

Prepare the rainbow trout fillets with skin on, oiling them with olive oil to prevent sticking.

Season the fillets liberally with salt and black pepper.

For the crumb topping, pulse whole wheat bread in a food processor to make breadcrumbs.

Zest half a tablespoon of lemon and set aside.

Smash and peel one garlic clove.

Chop fresh chives and rosemary for the topping.

Heat 2 tablespoons of oil in a skillet and add chopped anchovies, allowing them to dissolve.

Add the breadcrumbs and garlic to the skillet, tossing to coat and toast them in the oil.

Mix in the lemon zest, chopped herbs, a pinch of salt, and black pepper to the breadcrumb mixture.

Cook the trout skin-side down on the grill for about 5 minutes until opaque, then flip and grill for an additional minute.

Remove the trout from the grill and top with the breadcrumb mixture, adding a squeeze of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens