Trout With Herb Vinaigrette Recipe - Cooking Index
Trout With Herb Vinaigrette Recipe - Cooking Index
You can bake it, broil it, saute it, pan-sear it, blacken it or throw it on the grill. Personally, I prefer to cook it on the grill to smoky fruit wood coals along with some sweet bell peppers and red onions, but you do what you want. If your trout is dry, don't blame it on the fish -- you've overcooked it.
Courses: Main Course| 4 | Trout - (16 oz ea) - butterflied | |
| = (weight after cleaning, head-on) | ||
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 | Salt | |
| 1/2 cup | 118ml | White wine vinegar |
| 1 teaspoon | 5ml | Dijon mustard |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/2 cup | 118ml | Olive oil |
| 1/3 cup | 48g / 1.7oz | Chopped fresh herbs |
Season fish with salt and pepper. Combine remaining ingredients in a jar with a tight-fitting lid and shake vigorously. Baste the fish with the stuff in the jar and let stand at room temperature for 30 minutes.
Place fish, skin-side down on a medium heat barbecue. Cover with lid or foil for 5 minutes, baste again and give the fish a quarter turn with a spatula. Cover again and cook for 5 minutes more. Fish should be done throughout. Remove bones and serve with vinaigrette on the side.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.