Name: Grilled Trout with Potatoes and Broccolini
Total time: 1 h
Ingredients: 1 1⁄2 pounds large Yukon gold potatoes, unpeeled, cut lengthwise into 3⁄4-inch-thick wedges; 2 tablespoons extra-virgin olive oil, divided; 1 3⁄4 teaspoons table salt, divided; 12 ounces broccolini, trimmed; 4 (6- to 8-ounce) headless, boneless, butterflied whole trout, fins snipped off with scissors; 1⁄2 cup mayonnaise; 2 tablespoons chopped fresh dill; 2 tablespoons Dijon mustard; 1 teaspoon honey; 1⁄2 teaspoon pepper

Why This Recipe Works

We brushed a mixture of mayonnaise, dill, Dijon, and honey on the trout to flavor it and prevent it from sticking on the grill.

Before You Begin

Serve with lemon wedges.

Instructions

Microwave potatoes in large bowl, covered, until edges of potatoes are translucent, about 7 minutes, shaking bowl halfway through microwaving; drain well.

Add 1 tablespoon oil and ½ teaspoon salt to bowl with potatoes and toss to coat. Toss broccolini with ¼ teaspoon salt and remaining 1 tablespoon oil. Open fish and sprinkle flesh and skin sides with remaining 1 teaspoon salt. Combine mayonnaise, dill, mustard, honey, and pepper in small bowl. Reserve half of mayonnaise mixture; brush fish all over with remaining mayonnaise mixture.

Grill potatoes and broccolini over hot fire until crisp-tender and charred, 8 to 12 minutes, turning as needed for even browning. Transfer to platter. Grill fish, skin side down, until skin is beginning to blister and brown, 2 to 4 minutes. Carefully flip fish flesh side down using 2 thin metal spatulas and grill until just cooked through, 1 to 2 minutes. Transfer fish to platter. Season remaining sauce with salt to taste. Serve.