Char-Grilled Rainbow Trout with Tapenade

Grilled Rainbow Trout

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:

  1. Pre-heat the grill making sure the grill grates are clean and seasoned. 
  2. Add all ingredients for the tapenade into a food processor and pulse about 3-5 times. Set aside. 
  3. Season fillets with a tablespoon of olive oil, salt, and black pepper.
  4. 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.  
  5. 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!