Tuscan-Style Grilled Trout Recipe

Tuscan-Style Grilled Trout Recipe
Tuscan-Style Grilled Trout Recipe photo by Taste of Home
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Tuscan-Style Grilled Trout Recipe

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My husband is an avid fisherman, so I am challenged to create recipes featuring his catch. The Tuscan accents really shine through, making this grilled entree a favorite. —Roxanne Chan, Albany, California
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.

Ingredients

  • 4 pan-dressed trout (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1/2 cup shredded zucchini
  • 1/4 cup chopped roasted sweet red peppers
  • 2 tablespoons tapenade or ripe olive bruschetta topping
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon balsamic vinegar
  • RELISH:
  • 2 large tomatoes, chopped
  • 1/2 cup chopped fennel bulb
  • 1 green onion, thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons minced fresh basil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon-pepper seasoning

Directions

Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities.
Place fish in a well-greased grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn; grill 5-7 minutes longer or until fish flakes easily with a fork.
In a small bowl, combine the relish ingredients; serve with trout. Yield: 4 servings (3 cups relish).
Originally published as Tuscan-Style Grilled Trout in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p210

Nutritional Facts

1 grilled trout with 3/4 cup relish: 369 calories, 18g fat (4g saturated fat), 120mg cholesterol, 291mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 42g protein. Diabetic Exchanges: 6 lean meat, 1-1/2 fat, 1 vegetable.

  • 4 pan-dressed trout (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1/2 cup shredded zucchini
  • 1/4 cup chopped roasted sweet red peppers
  • 2 tablespoons tapenade or ripe olive bruschetta topping
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon balsamic vinegar
  • RELISH:
  • 2 large tomatoes, chopped
  • 1/2 cup chopped fennel bulb
  • 1 green onion, thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons minced fresh basil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon-pepper seasoning
  1. Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities.
  2. Place fish in a well-greased grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn; grill 5-7 minutes longer or until fish flakes easily with a fork.
  3. In a small bowl, combine the relish ingredients; serve with trout. Yield: 4 servings (3 cups relish).
Originally published as Tuscan-Style Grilled Trout in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p210

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