Grilled Trout

We know that there are those of you out there who are not big fans of freshwater fish. You just haven't tasted trout from a Western mountain stream yet. If your whole exposure to freshwater fish has been bigmouth bass and specs, you're in for a treat. Fresh trout is one of the mildest, tastiest, most succulent foods to come out of the water. Try one of our Clear Spring filets on the grill and you will change your tune. You may still feel okay about turning down the occasional offer of bluegill or carp, but you're never going to turn down the chance to eat fresh trout again!

           INGREDIENTS

            METHOD

2 Clear Springs Rainbow Trout Butterfly Fillets, thawed

2 teaspoons extra virgin olive oil, divided

2 teaspoons Spanish or smoked paprika

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

For the chard:

1 bunch Swiss chard, washed, stemmed and dried

2 teaspoons olive oil

Salt and pepper

Splash of red wine vinegar

For the rice:

1 cup whole grain rice, steamed

1 tablespoon fresh parsley, chopped

1 tablespoon fresh lemon thyme, chopped

1 lemon or lime, cut into wedges

 

 

 

 

Coat Clear Springs Trout fillet with the olive oil. Mix paprika, salt, pepper, oregano and thyme together and spread evenly on both sides of trout.

Heat grill on medium-high heat. When heated, coat the grates with a small amount of oil or non-stick spray. Place trout onto grill, skin side up. Cook until grill marks have formed (about 4 minutes). Turn over and cook for an additional 2 minutes. Cut chard leaves into quarters and lightly coat with 2 teaspoons extra-virgin olive oil, and place on heated grill. Cook until wilted and outer edges of leaves begin to char, approximately 2-3 minutes. Remove from grill and season with salt and pepper.

Fold leaves over and place on the center of plate. Add chopped parsley and thyme to the prepared, steamed rice. Mix together and plate Ω cup rice next to the chard.

Lay the Clear Springs trout fillet partially over the rice and chard. Serve with a lemon or lime wedge and drizzle with a little extra virgin olive oil.

 

 

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

Grouper  Snapper  Salmon  Shrimp  Tuna  Trout  Halibut  Cod  Stone Crabs  Blue Crabs

King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755