I hope that you all had a great summer! This recipe is especially good for a late summer evening served with a jacket potato and green salad. This is a recipe to cook outside or with a grill pan inside.
- 4 boneless trout, each about 8 to 9 ounces, cleaned
- Sea salt and freshly ground black pepper
- 2 tablespoons unsalted butter, thinly sliced
- 1 shallot, minced
- 2 tablespoons chopped fresh tarragon leaves
- Extra virgin olive oil
- 2 oranges and one grapefruit
- 2 tablespoons white wine vinegar
- 2 teaspoons finely grated orange zest (from 1 small orange)
- 1/2 teaspoon Sea salt salt
- Freshly ground black pepper to taste
- 4 tablespoons Walnut oil
Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine or thread the fish closed with a skewer.
Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout, turning once, about 5 minutes per side. Set aside for 5 minutes before serving.
Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.
Snip off the string or remove the skewer and serve fish drizzled with some of the dressing.
Serve on a bed of warmed orange and grapefruit segments