Grilled Marinated Trout and Fennel Salad Recipe

Name: Grilled Marinated Trout and Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 filleted brook trout with skin (about 1/2 pound each); 2 cups vegetable oil or light olive oil, plus more for grilling; Salt and freshly ground pepper; 1 cup thickly sliced shallots (about 4 large); 1/2 cup thickly sliced garlic cloves (1 medium head); 2 cups white wine vinegar; 3 sage sprigs; 2 medium red bell peppers; 2 medium yellow bell peppers; 1/4 cup olive oil; 1 1/2 tablespoons sherry vinegar; 1 1/2 teaspoons Dijon mustard; 3 bunches of arugula, stemmed; 2 large fennel bulbshalved, cored and thinly sliced crosswise; 1 pint small cherry tomatoes

Servings: persons

4 filleted brook trout with skin (about 1/2 pound each)
2 cups vegetable oil or light olive oil, plus more for grilling
Salt and freshly ground pepper
1 cup thickly sliced shallots (about 4 large)
1/2 cup thickly sliced garlic cloves (1 medium head)
2 cups white wine vinegar
3 sage sprigs
2 medium red bell peppers
2 medium yellow bell peppers
1/4 cup olive oil
1 1/2 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
3 bunches of arugula, stemmed
2 large fennel bulbshalved, cored and thinly sliced crosswise
1 pint small cherry tomatoes

1
Light a grill or heat a grill pan.
2
Rub the trout fillets with a little vegetable oil and season with salt and pepper.
3
Grill, skin side down, until cooked around the edges but still raw on top.
4
Arrange the trout fillets in a large baking dish, skin side down, in a single layer.
5
Combine the 2 cups of vegetable oil with the shallots and garlic in a medium saucepan.
6
Cook over high heat until barely softened but not colored, about 5 minutes.
7
Add the vinegar and sage, bring to a boil and cook for 5 minutes.
8
Let cool slightly, then pour the marinade evenly over the trout.
9
Let marinate at room temperature for 2 hours.
10
Meanwhile, roast the peppers over a gas flame or under a broiler until charred all over and softened.
11
Transfer the peppers to a bag and let steam for 20 minutes.
12
Peel, seed and core the peppers, then cut them into 1/4 -inch strips.
13
In a large bowl, whisk the olive oil with the sherry vinegar and mustard until blended.
14
Season with salt and pepper.
15
Add the arugula, fennel, tomatoes and roasted peppers and toss gently to coat.
16
Mound the salad on a large platter.
17
Arrange the marinated trout on top and serve immediately.

1291

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 filleted brook trout with skin (about 1/2 pound each), 2 cups vegetable oil or light olive oil, plus more for grilling, Salt and freshly ground pepper, 1 cup thickly sliced shallots (about 4 large), and more.

Yes, Grilled Marinated Trout and Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Marinated Trout and Fennel Salad

How did you like this recipe?

Frequently Asked Questions