Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping
Photo: Annabelle Breakey
Yields Makes 4 servings Total Time 30 mins
Firm, meaty rainbow trout is one of our most sustainably raised fish, and most of it is grown on clean "farms" in Idaho. Because it's dense, with a fair amount of oil in the flesh, it's less likely to stick to the grill than other fish. Prep and Cook Time: 30 minutes. Notes: Make sure your cooking grate is clean and well oiled before you start, and oil it again with oiled paper towels or a silicone brush once it's heated. You will need 4 long metal skewers for the radicchio.

How to Make It

Step 1
1

Toast pine nuts in a wide (not nonstick) frying pan over medium heat until lightly toasted, about 3 minutes. Pour into a medium bowl and set aside.

Step 2
2

In the same pan, heat 1 tbsp. olive oil over medium heat until just warm and add panko. Toast panko, stirring occasionally, until a shade darker, about 5 minutes. Add anchovies and garlic; stir to combine well.

Step 3
3

Add panko mixture to pine nuts. Stir in 1/4 tsp. salt, the lemon zest, and parsley.

Step 4
4

Preheat a gas or charcoal grill to high (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Cut each radicchio head in half, cut each half into 3 wedges, and brush cut sides with olive oil. Skewer wedges onto metal skewers, 3 per skewer. Grill radicchio skewers (close lid on gas grill), 2 minutes.

Step 5
5

Turn radicchio skewers over. Brush fish on both sides with olive oil and grill, skin side down, 3 to 4 minutes (close lid on gas grill), or until they look opaque (cut to test) and loosen easily. Using 2 spatulas, gently turn fish over (close lid on gas grill) and cook 1 minute more. Transfer fillets to plates and radicchio to a cutting board. Season fish with salt, pepper, and a few drops of lemon juice to taste.

Step 6
6

Remove skewers from grilled radicchio and chop radicchio roughly. Toss with remaining lemon juice and remaining 1/2 tsp. salt. Stir remaining 3 tbsp. olive oil into bread crumbs and spoon over flesh side of fish. Serve fish with radicchio.

Step 7
7

Note: Nutritional analysis is per serving.

Ingredients

 2 tablespoons pine nuts
  About 1/4 cup extra-virgin olive oil, divided
 1/2 cup panko (Japanese bread crumbs)
 2 oil-packed anchovy fillets, minced
 1 tablespoon minced garlic (3 medium cloves)
  About 3/4 tsp. salt, divided
 2 teaspoons very finely shredded lemon zest
 1 tablespoon finely chopped flat-leaf parsley leaves
 2 medium heads radicchio (see Notes)
 4 skin-on trout fillets (each about 1/2 in. thick)
  Freshly ground black pepper
  About 1 tbsp. lemon juice

Directions

Step 1
1

Toast pine nuts in a wide (not nonstick) frying pan over medium heat until lightly toasted, about 3 minutes. Pour into a medium bowl and set aside.

Step 2
2

In the same pan, heat 1 tbsp. olive oil over medium heat until just warm and add panko. Toast panko, stirring occasionally, until a shade darker, about 5 minutes. Add anchovies and garlic; stir to combine well.

Step 3
3

Add panko mixture to pine nuts. Stir in 1/4 tsp. salt, the lemon zest, and parsley.

Step 4
4

Preheat a gas or charcoal grill to high (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Cut each radicchio head in half, cut each half into 3 wedges, and brush cut sides with olive oil. Skewer wedges onto metal skewers, 3 per skewer. Grill radicchio skewers (close lid on gas grill), 2 minutes.

Step 5
5

Turn radicchio skewers over. Brush fish on both sides with olive oil and grill, skin side down, 3 to 4 minutes (close lid on gas grill), or until they look opaque (cut to test) and loosen easily. Using 2 spatulas, gently turn fish over (close lid on gas grill) and cook 1 minute more. Transfer fillets to plates and radicchio to a cutting board. Season fish with salt, pepper, and a few drops of lemon juice to taste.

Step 6
6

Remove skewers from grilled radicchio and chop radicchio roughly. Toss with remaining lemon juice and remaining 1/2 tsp. salt. Stir remaining 3 tbsp. olive oil into bread crumbs and spoon over flesh side of fish. Serve fish with radicchio.

Step 7
7

Note: Nutritional analysis is per serving.

Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping

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