Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Charred Rainbow Trout & Chimichurri

Mains from Issue 5 – Spring / Summer 2014 – Caravan

A rainbow trout stuffed with lemon wheels loses its silvery, color-streaked flesh once it hits the grill, and blackens until it’s as dark as the desert sky at nightfall; an herby chimichurri, the one bright spot.

serves 4

chimichurri

½ cup lightly packed cilantro leaves, finely chopped
½ cup lightly packed flat-leaf parsley leaves, finely chopped
½ cup extra virgin olive oil
1 shallot, finely chopped
3 cloves garlic, minced
½ lemon, zest and juice
3 Tbsp red wine vinegar
¼ tsp red pepper flakes
½ cup olive oil

trout

4 rainbow trout, cleaned and boned (by a fishmonger)
2 lemons, thinly sliced
2 Tbsp extra virgin olive oil

1
Chimichurri: Stir the ingredients together. Season with ½ tsp salt and a little black pepper. For extra heat, add a touch more red pepper flakes if you’d like. Let stand 30 minutes.
2
Trout: When ready to serve, heat grill over medium-high heat. Open each deboned fish, then nestle  about 3 lemon slices inside each one, drizzle with oil, and season with salt and pepper.
3
Grill the fish until charred about 4 minutes, then turn and grill other side until cooked through, about another 3 minutes. Serve with chimichurri on the side. Leftover chimichurri will last up to a week in your fridge.