Grilled Sea Trout With Potato Salad Recipe

Name: Grilled Sea Trout With Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz baby potatoes, unpeeled, thickly sliced; 2 slices prosciutto, halved lengthwise; 2 None sea trout fillets (4-5 oz each); 6 oz asparagus, cut diagonally into 2-inch lengths; 1 bulb baby fennel, thinly sliced; 3 oz baby arugula leaves; 2 tsp baby capers, drained and rinsed; 1/4 cup buttermilk; 2 tsp Dijon mustard; 2 tsp lemon juice

Servings: persons

1
Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil. Boil for 10 mins or until tender. Rinse under cold water. Drain.
2
Meanwhile, for the buttermilk and fennel dressing, whisk all ingredients in a small bowl. Season to taste.
3
Heat an oiled grill pan or large skillet on medium-high heat or preheat the grill to medium. Wrap the prosciutto around the fish fillets. Cook for 3 mins each side or until cooked to desired doneness. Transfer to a plate; cover and let stand for 5 mins.
4
Cook the potato and asparagus on the grill pan or skillet for 2 mins or until lightly charred.
5
Combine the potato, asparagus, fennel, arugula and capers in a large bowl. Drizzle with the dressing and toss gently to combine. Top the potato salad with trout to serve.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 8 oz baby potatoes, unpeeled, thickly sliced, 2 slices prosciutto, halved lengthwise, 2 None sea trout fillets (4-5 oz each), 6 oz asparagus, cut diagonally into 2-inch lengths, and more.

Yes, Grilled Sea Trout With Potato 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.

That's it — enjoy your meal!

Grilled Sea Trout With Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions