Grilled Trout Ciabatta Recipes

Steps:

• Clean trout and remove heads.
• Preheat grill to searing temperature around 400 degrees.
• Coat outside of trout with oil.
• Sprinkle salt and pepper on inside of trout.
• Add lemon juice to trout if desired.
• Reduce grill heat to medium or 250 degrees and place trout on grill.
• Trout cook quickly and should be flipped when grill side has just become white.
• Trout are finished when all meat is white and flaky (don't over cook).
• Serve trout immediately.

Steps:

• Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.

Steps:

• Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities., Place fish in a well-greased grill basket. Grill, covered, over medium heat until fish is browned on the bottom, 8-10 minutes. Turn; grill until fish flakes easily with a fork, 5-7 minutes longer., In a small bowl, combine the relish ingredients; serve with trout.

Steps:

• Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

Steps:

• Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
• Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
• Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

Steps:

• On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
• 2, Generously season the fish with salt and pepper on all sides, including the cavity.
• Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
• Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
• Brush both sides of the fish generously with olive oil.
• Preheat the grill to 350˚F (180˚C).
• Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
• Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
• Enjoy!

Steps:

• Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
• Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
• Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.

Steps:

• Preheat a grill pan over medium-high heat.
• Slice ciabatta in half lengthwise, then cut each half into 1" slices.
• Place bread on grill pan cut side down and grill until golden and crisp.
• Working quickly, drizzle the toasted side with olive oil.
• Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
• It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
• Sprinkle with salt and pepper and serve immediately.