Grilled Trout & Smokey Green Beans by David Russell Trout’s omega-3 rich fattiness makes it a great choice for grilling or smoking but use a light touch with the seasonings and sauces so that you don’t overwhelm the delicate flavour of the fish. If you plan ahead, Pouch Potatoes on the grill are a great accompaniment. They take 35-40 mins, giving you time to prepare the trout and beans. 2 - 4 trout fillets 1 TBSP virgin olive oil Kosher salt and freshly ground black pepper, to taste 2 tsp fresh or dried dill, to taste 1 - 2 TBSP Wildly Delicious Meyer Lemon Demi Glace Finishing Sauce (other good choices are Brickstone Mango Curry Sauce, Summer Kitchen Savoury Ginger Dressing, Everything Maple Citrus Twist Vinaigrette, Tobago Keys Peruvian Gold Grilling Sauce, Stonewall Kitchen Garlic Rosemary Citrus Sauce, or your favourite citrus dressing) squeeze lime juice bunch green beans, ends trimmed 1 TBSP of toasted sesame oil Perth Pepper & Pestle Smokey Lanark Maple Vinaigrette 1 tsp sea salt, to taste Preheat grill to medium-high (350°-400°F/175°-205°C). Lay out a single layer of heavy duty foil and place trout fillets on top, skin side down. Rub with olive oil and season with salt, pepper and dill. Drizzle with whichever glaze, sauce, or dressing that you are using. Lay out another single layer of foil and place green beans on top. Drizzle with sesame oil, maple vinaigrette, and salt. Toss to coat evenly and fold the sides up slightly to contain liquid. Place the trout fillets on their foil sheet on the grill to cook for 7-10 mins, depending on thickness, until they flake gently with a fork. About halfway through cooking the fillets, place the green beans on their foil sheet on the grill alongside the fish and cook until the beans are tender. Transfer trout to a serving platter with a spatula, lifting off the fillets off the skin. Drizzle with a squeeze of lime juice to pique the flavour. Arrange green beans alongside trout and serve. Pouch Potatoes are a perfect accompaniment. Serves 4 - 6. Pair with unoaked Chardonnay. RETURN TO THE RECIPES PRINTABLE

Grilled Trout & Smokey Green Beans

by David Russell

Trout’s omega-3 rich fattiness makes it a great choice for grilling or smoking but use a light touch with the seasonings and sauces so that you don’t overwhelm the delicate flavour of the fish. If you plan ahead, Pouch Potatoes on the grill are a great accompaniment. They take 35-40 mins, giving you time to prepare the trout and beans.

•2 - 4 trout fillets
•1 TBSP virgin olive oil
•Kosher salt and freshly ground black pepper, to taste
•2 tsp fresh or dried dill, to taste
•1 - 2 TBSP Wildly Delicious Meyer Lemon Demi Glace Finishing Sauce (other good choices are Brickstone Mango Curry Sauce, Summer Kitchen Savoury Ginger Dressing, Everything Maple Citrus Twist Vinaigrette, Tobago Keys Peruvian Gold Grilling Sauce, Stonewall Kitchen Garlic Rosemary Citrus Sauce, or your favourite citrus dressing)
•squeeze lime juice

•bunch green beans, ends trimmed
•1 TBSP of toasted sesame oil
•Perth Pepper & Pestle Smokey Lanark Maple Vinaigrette
•1 tsp sea salt, to taste

Preheat grill to medium-high (350°-400°F/175°-205°C).

Lay out a single layer of heavy duty foil and place trout fillets on top, skin side down. Rub with olive oil and season with salt, pepper and dill. Drizzle with whichever glaze, sauce, or dressing that you are using.

Lay out another single layer of foil and place green beans on top. Drizzle with sesame oil, maple vinaigrette, and salt. Toss to coat evenly and fold the sides up slightly to contain liquid.

Place the trout fillets on their foil sheet on the grill to cook for 7-10 mins, depending on thickness, until they flake gently with a fork. About halfway through cooking the fillets, place the green beans on their foil sheet on the grill alongside the fish and cook until the beans are tender.

Transfer trout to a serving platter with a spatula, lifting off the fillets off the skin. Drizzle with a squeeze of lime juice to pique the flavour. Arrange green beans alongside trout and serve. Pouch Potatoes are a perfect accompaniment.

Serves 4 - 6. Pair with unoaked Chardonnay.

RETURN TO THE RECIPES

PRINTABLE - GRILLED TROUT & SMOKEY GREEN BEANS.pdf

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