Grilled rainbow trout in grape leaves recipe
Grilled Rainbow Trout in Grape Leaves recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Four 5-ounce rainbow trout fillets with pinbones removed
- 4 teaspoons capers, crushed and minced
- 4 teaspoons whipped unsalted butter
- 8 sprigs fresh dill
- Salt and pepper to taste
- 4 freshly steamed grape leaves
- Yellow Tomato Coulis with Papaya Sauce:
- 2 medium roasted yellow tomatoes
- 1 teaspoon roasted garlic
- 1/2 peeled and seeded ripe papaya, very ripe
- 3 Tablespoons olive oil
Layne Thomas, Executive Chef
Bring the unsalted butter to room temperature, then mix the capers, salt, and pepper in with fork. Apply evenly but not liberally to the top of each trout fillet. Add two sprigs of dill to the top of each of the buttered fillets. Wrap each fillet tightly with the wine-poached grape leaves then refrigerate for approximately 1/2 hour.
Pan roast tomatoes in a light amount of olive oil until lightly browned, then remove skin and seeds. Repeat the process with garlic. Puree the sauce ingredients together in a blender and refrigerate. On a pre-heated grill, mark off the trout fillets approximately 4 minutes on each side or until meat is tender and flaky. Present flattened with grape leaves butterflied open and naped with the sauce.
Reference: Grilled rainbow trout in grape leaves recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.