Grilled Trout With Capers And Orange
Grilled Trout With Capers And Orange
OK, I may be using a bit of poetic license by calling this dish grilled, but if it’s baked on my outdoor grill, doesn’t that make it grilled? Despite the lack of tasty charred lines and smoky overtones, this trout is exquisite. The salty capers and sweet and bright orange is perfect with the trout, adding great flavor without overpowering it.
Click here to see the Grilling & Barbecue Guide 2012.
Servings
4
servings
Ingredients
- 2 shallots, sliced into rings
- two 18- to 20-inch trout fillets, or 4 small fillets
- 1 stick unsalted butter, cut into 1/8-inch-thick pieces
- 3 tablespoon capers
- zest and juice of 1 large orange
- 1 small bunch chives
- salt and pepper, to taste
Directions
- Preheat a gas grill on high heat, using all burners.
- Spread out the shallot rings onto a baking sheet into strips, then place the fillets on the shallots. Place the butter pieces evenly across the trout fillets. Chop half of the capers and leave the rest whole. Sprinkle each fillet evenly with the orange zest and capers.
- Coarsely chop the chives, but leave a few chive stalks whole for each fillet, then sprinkle the chopped chives evenly onto the fillets. Season with salt and pepper, to taste then place the reserved chive stalks on the fillets for garnish.
- Pour the orange juice in the pan all around the trout fillets, then take the pan to the grill. Turn off all burners directly underneath the baking sheet, leaving only the outside burners of the grill on high.* Cook the fish in this manner for 12 minutes. Serve the trout hot with side dishes of your choice.