Grilled Trout with Potatoes and Broccolini
By Jessica RudolphPublished on March 5, 2024
Time
1 hour
Yield
Serves 4
Ingredients
1 1⁄2 pounds large Yukon gold potatoes, unpeeled, cut lengthwise into 3⁄4-inch-thick wedges2 tablespoons extra-virgin olive oil, divided1 3⁄4 teaspoons table salt, divided12 ounces broccolini, trimmed4 (6- to 8-ounce) headless, boneless, butterflied whole trout, fins snipped off with scissors1⁄2 cup mayonnaise 2 tablespoons chopped fresh dill 2 tablespoons Dijon mustard 1 teaspoon honey 1⁄2 teaspoon pepper
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.
Time
1 hourYield
Serves 4Ingredients
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
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
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.
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