Grilled Rainbow Trout Sandwich

Grilled Rainbow Trout Sandwich


Prep Time: 30 Min / Yield 2
Wine: Pinot Grigio, Chardonnay, Rose

Ingredients:

2 rainbow trout filet, skin on
2 tsp Old Bay seasoning
1 tbsp parsley, finely chopped
1 tbsp vegetable oil
½ tsp sea salt
½ tsp black pepper
2 foccacia buns

Aioli:
¼ cup mayonnaise
2 tsp capers, chopped
1 tsp lemon juice
1 tsp lemon zest
1 tsp chives, chopped
¼ tsp sea salt
½ tsp black pepper


Method:

Pre heat BBQ or grill pan to high. In a small mixing bowl combine oil and Old Bay seasoning. Brush on flesh side of trout. With remaining oil brush bbq racks or grill pan and lay trout skin side down. Grill for 2 minutes then flip, grill for one minute then remove. Trout should be barely pink on the middle.

Quickly lay down focaccia on the bbq to toast, approximately 30-45 seconds. Brush both sides with the aioli and lay down the fish

To take this sandwich to the next level add the
Fennel, Dill & Red Pepper Salad to the
sandwich.