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Grilled Trout and Veggies

June 1, 2009

Trout Platter

Food & Wine Magazine had a great grilling edition last month and I played around with a couple of the recipes and sent the hubby to the grill to fire them up.   I love seafood, and have made an effort to learn to love smaller fish as well as the big white ones (halibut and Chilean sea bass are my favorite).  My husband is Polish, so he love sardines, trout, herring etc., especially cured in assorted spices.    While I am still not up to enjoying “fish in a jar”, I have found one way to love trout – straight from the grill!  We had a mixed seafood and veggie grill feast, with kumomoto oysters on the side.


Mixed Cut Vegetables (such as Peppers, Onions, Zucchini)
3/4 Cup (3oz) Crumbled Feta Cheese
2 1/2 Tablespoons Red Wine Vinegar
1 Tablespoon Water
1/2 Teaspoon Dried Oregano
1/4 Cup Extra Virgin Olive Oil (plus extra for vegetables)
Salt and Pepper to Taste

  1. In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.
  2. Brush thickly sliced zucchini, peppers, eggplant and onions with olive oil. Grill until tender and browned. Serve warm, topped with the Creamy Feta Vinaigrette.

Trout Platter 2


10 large shrimp (about 3/4 pounds), deveined
1 large trout, cleaned and gutted
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
1/4 cup fresh rosemary
Salt and freshly ground pepper

  1. Thread shrimp on to skewers.
  2. In a small bowl, combine the olive oil, lemon juice rosemary, and parsley. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper.  Brush trout with some of the olive oil mixture inside and out and season with salt and pepper.
  3. Grill trout on hot grill for 4 minutes per side or until flakey.  Grill the skewers, until the shrimp are just cooked through, about 1 1/2 minutes per side.  Serve right away.


Lay a husked corn cob on a large sheet of tinfoil.  Spread with butter, sprinkle with salt and cover with chopped jalapeno (seeds optional).  Wrap cob in tin foil and grill for 15 minutes, or until tender.

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