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Tuscan-Style Grilled Trout

TOTAL TIME: Prep: 25 min. Grill: 15 min. YIELD: 4 servings (3 cups relish).
My husband is an avid fisherman, so I have the fun of creating recipes featuring his catch. The Tuscan accents here really shine through, making this grilled entree a favorite. —Roxanne Chan, Albany, California

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

  • 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 until fish is browned on the bottom, 8-10 minutes. Turn; grill until fish flakes easily with a fork, 5-7 minutes longer.
  • 3. In a small bowl, combine the relish ingredients; serve with trout.

Nutrition 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.

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