Serves 4
Ingredients:
4 ea. (6oz) Rainbow Trout Fillets
½ cup Extra Virgin Olive Oil
4 ea. Tomatoes, cut into halves
2 Tbsp. Fresh Flat Leaf Parsley
2 ea. Cloves of Garlic
3 Lemon; cut 2 lemons into halves and then zest and juice the 3rd lemon
1 cup of Pitted Greek Kalamata Olives in Brine
2 Tbsp. Capers
3 ea. Flat Fillets Anchovies in Olive Oil
A pinch of Salt and pepper, to taste
Tapenade:
1 cup of Pitted Greek Kalamata Olives in Brine
2 Tbsp. Capers
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Lemon Juice
½ tsp Lemon Zest
2 cloves of Garlic
3 ea. Flat Fillets Anchovies in Olive Oil
1 Tbsp. Fresh Flat Leaf Parsley
A pinch of Salt and pepper, to taste
Instructions:
- Pre-heat the grill making sure the grill grates are clean and seasoned.
- Add all ingredients for the tapenade into a food processor and pulse about 3-5 times. Set aside.
- Season fillets with a tablespoon of olive oil, salt, and black pepper.
- To the grill, add Trout skin side down, and tomatoes and lemon flesh side down. Grill fish for about 2-3 minutes, flip, and repeat for about 2-3 minutes depending on the thickness of your fish.
- Plate your dish with grilled fish and charred lemon and tomatoes. Top it with tapenade and garnish with chopped parsley and a drizzle of extra virgin olive oil to finish. Enjoy!