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Prep
Difficulty
Easy
Time
Estimate
45 mins
Sear the sweet pepper until blackened. Prepare the zucchini salad first, up to a day or so ahead. Peel & blend up the sweet pepper coulis; making it ahead is a possibility as well. Slice, butter and wrap the herb bread. Once those are prepared and you are ready for dinner, turn on the grill or heat a grill pan. Place the foil wrapped bread on the gril. Once the bread is starting to feel warm, season the trout and place it on the grill. Sear on each side. Serve the fish with the sauce and the bread & salad on the side.
A silky, rich sauce starting with just a few of the highest quality ingredients you can find. Red peppers make for the loveliest color, but orange or yellow can substitute in a pinch.
Zucchini slices dance in an olive oil-vinaigrette until their cells give way and they suck up the flavor. Tossed with cherry tomato halves, kalamatas, and topped with long strips of Romano or Parmigiano cheese the salad is complete.
While you grill a main dish and veggies, wrap this garlic-stuffed French bread in foil and warm up to be ready to go when dinner is served. Butter makes it a bit extra tasty, but straight olive oil will do the trick as well. Use any fresh herbs hanging out in your garden or even a sprinkle of dried Italian herbs if that’s all you have.
Skin is essential for keeping this fish intact on the grill. A generous dip in olive oil helps as well. When selecting the fish to use, check out the latest updates from the Seafood Watch Guide. Of course, if you are catching your own trout, that will certainly beat farm-raised.
