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

  • 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

  • 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.