Hello oishiifood followers. This is a guest post by Dustin. As you all know, Brianna does most of the writing for this wonderful collection of recipes we’ve come up with/tried. I’m usually the “behind the scenes” guy doing my part in the kitchen and behind the camera. So it’s a treat for me to share this recipe with all of you!
We made this dinner while my dad was up visiting his new grandson. It was actually the first dinner we made since bringing Levi home so I wanted to do something easy but also extremely delicious! My dad and I left Brianna home with Levi and went to our local market (Shopper’s Corner). I saw these beautiful red trout fillets and asked the butcher for two pounds (there were only 3 of us but I figured my dad and I can pack down the food). When we got it home and I unwrapped it. I couldn’t believe how much two pounds of fish really is! Needless to say, I have a habit of getting way too much protein when left to my own devices and two pounds was about a half-pound too much for the three of us. We also got some organic artichokes, zucchini, and a spring salad mix. Now that I had all this fish, I had to figure out what to do with it. I knew I wanted to grill the artichokes and the zucchini so I figured why not grill the trout too!
*One thing to note about my cooking style is that it’s very organic and not very precise. I just kinda go with it. So you’ll have to forgive the imprecise measurements and trust your instincts if you try this recipe!
1/2 pound of red trout fillets per person
a few cloves of garlic, minced
a good dose of olive oil
a healthy pour of paprika
salt and pepper
juice of one medium meyer lemon (ours was home grown!)
zest of 1/2 of one meyer lemon
long metal spatula
- Set the trout out on a baking sheet. Allow to come to room temp.
- Meanwhile, in a small bowl combine all the other ingredients. It should have a nice syrup like texture. If it’s too watery throw in some more paprika and olive oil!
- Once the marinade is ready, get down and dirty with those trout fillets. Rub that stuff on there like there’s no tomorrow. Each piece should be coated evenly. Allow to sit (on the counter or in the fridge) for at least 15 minutes. The lemon juice may turn the top of the fillets a grayish color, don’t worry, that’s perfectly normal.
- Once the grill is heated up and ready to go, throw on the fillets. Cover the BBQ and let those guys cook for a little while (depending on thickness around 4-7 minutes). Here comes the tricky part, flipping the fillets. Time to get out (or go buy) a long metal spatula. Trout isn’t the heartiest fish, in fact it’s pretty delicate. The flipping part of this is kinda like punching through a board (you know like karate kid), once you commit you have to go all the way. Cook on this side for another 2-4 minutes.
- That’s it! You should now have some incredibly scrumptious fish ready to serve.
This is the first time that I actually cooked my own artichokes believe it or not. I mostly just made it up as I went after reading conflicting things online about the best way to grill them. It worked out pretty dang nicely if I may say so.
at least 1/2 an artichoke per person
1 small lime or lemon
salt and pepper
- Get a large pot, fill it with water, and get it boiling.
- Meanwhile, cut off the top 1/2″ – 1″ of the artichokes depending on size. Two things to note here: 1) Use the sharpest knife you have, these things are tough! 2) You should see a tiny bit of purple in the center of the now cut off top, though different varieties may look slightly different).
- Use that lime or lemon and juice up the “injured” leaves. Place the artichokes in a large bowl of cool water, squeeze the rest of the lemon or lime juice in there, and let them sit for about 10 minutes or so.
- After their soaking time is up, hold them upside down in the cool water bath and plunge each one up and down in the water while rotating from side-to-side for a bit (it’s gets out all kinds of dirt and bugs and stuff) and then toss them in to the boiling water.
- Cook for about 15 minutes or until the base of the large leaves feel somewhat tender and the whole thing is noticeably more flexible.
- Allow to cool. Then cut in half on the vertical axis (through the stem, top to bottom).
- With a spoon, scoop out all that hairy looking stuff. Don’t go too deep into the base though, that’s the “heart” and it’s delicious! Get rid of the smallest rows of leaves as well, the ones with really spiky feeling tips that come out with virtually no resistance. Put the artichokes on a platter and drizzle with a little olive oil, add some salt and pepper, and they’re ready to grill!
- Grill “open” side down for about 5-7 minutes or until you see some nice grill marks and they just look so mouth watering you can’t bear to leave them on the grill a moment longer.
- Serve with mayonnaise for dipping.
Salad with Grilled Lime Slices
Lettuce of your choices (we used a spring mix, red leaf would be great too) for however many people
Greek style yogurt
juice from 1 medium lime
1 medium lime thinly sliced
1 red bell pepper
salt and pepper
- Grill the lime slices until they start to caramelize a bit and you see some nice grill marks.*
- For the dressing, combine a good dollop or two of the yogurt, the lime juice, a healthy drizzle of agave nectar, and salt and pepper in a bowl.
- Toss the lettuce, sliced bell pepper and the dressing in a large salad bowl. Dish. Then throw a couple of the lime slices on there to make it look pretty (and taste amazing too)!
*the grilled lime slices are equally good with the trout fillets!