Grilled Trout And Vegetable With Greolata (Developed By Kathryn Moore And Roxanne Wyss) Recipe

Name: Grilled Trout And Vegetable With Greolata (Developed By Kathryn Moore And Roxanne Wyss)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c parsley leaves; 4 cloves garlic; grated zest of 1 lemon; 1 1/8 tsp pepper divided; 1/4 tsp salt, divided; 2 dressed trout, about 12oz ea; 2 tbsp olive oil divided; 3 tbsp squeezed lemon juice; 2 small zucchini or yellow squash, cut legthwise into 1/4 inch slices; 1 tbsp minced flat-leaf parsley

Servings: persons

1/4 c parsley leaves
4 cloves garlic
grated zest of 1 lemon
1 1/8 tsp pepper divided
1/4 tsp salt, divided
2 dressed trout, about 12oz ea
2 tbsp olive oil divided
3 tbsp squeezed lemon juice
2 small zucchini or yellow squash, cut legthwise into 1/4 inch slices
1 tbsp minced flat-leaf parsley

1
Combine parsley leaves, 3 cloves garlic, lemon zest, 1 tsp pepper, 1/8 tsp salt in a food processor. Pulse to chop evenly. Spoon half of mixture into the cavity of each fish, spreading to coat evenly.
2
Preheat grill to medium high or allow coals to white ash. Spray grill grate with no-stick spray. Evenly coat fish w/one tbsp olive oil. Place oiled fish on grill, uncovered for 6 minutes each side.
3
Mince remaining garlic and combine w/remaining 1tbsp oil, lemon juice, salt and pepper. Brush veggies and grill 10 to 12 minutes or until crisp. Serve veggies on plate with trout split open along backbone into two filets.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/4 c parsley leaves, 4 cloves garlic, grated zest of 1 lemon, 1 1/8 tsp pepper divided, and more.

Yes, Grilled Trout And Vegetable With Greolata (Developed By Kathryn Moore And Roxanne Wyss) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Trout And Vegetable With Greolata (Developed By Kathryn Moore And Roxanne Wyss)

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