Grilled Trout Ciabatta Recipe

Name: Grilled Trout Ciabatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil and vinegar salad dressing (recommended: Newman's Own); 3 tablespoons frozen orange juice concentrate, thawed; 1 tablespoon dried fines herbes; 1 teaspoon red pepper flakes; 2 pounds trout, cleaned, heads and tails removed; 1/2 cup mayonnaise; 2/3 cup artichoke bruschetta topping (recommended: Delallo); 1 tablespoon lemon juice; 1/4 teaspoon cayenne pepper; 1 (19-ounce) loaf ciabatta bread; 2 cups spring salad mix; 2 tomatoes, sliced; 1/2 small red onion, thinly sliced

Servings: persons

1 cup olive oil and vinegar salad dressing (recommended: Newman's Own)
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon dried fines herbes
1 teaspoon red pepper flakes
2 pounds trout, cleaned, heads and tails removed
1/2 cup mayonnaise
2/3 cup artichoke bruschetta topping (recommended: Delallo)
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1 (19-ounce) loaf ciabatta bread
2 cups spring salad mix
2 tomatoes, sliced
1/2 small red onion, thinly sliced

1
In a medium bowl, stir together salad dressing, orange juice concentrate, herbs, and red pepper flakes.
2
Place the trout in a large resealable bag and pour the salad dressing mixture over the fish.
3
Squeeze the air from the bag and seal.
4
Marinate in the refrigerator for 1 to 2 hours.
5
Meanwhile, to make the artichoke aioli, stir together the mayonnaise, artichoke bruschetta topping, lemon juice, and cayenne in a medium bowl.
6
Refrigerate until ready to use.
7
Set up grill for direct cooking over medium heat and oil the grates well.
8
Remove the trout from the marinade, discarding any leftover marinade, and place on the grill, flesh side down.
9
Cook for 3 to 4 minutes per side, or until just cooked through.
10
Remove from the grill and set aside.
11
Slice ciabatta bread horizontally and quickly toast on the grill.
12
Spread both sides with artichoke aioli.
13
Carefully pull skin from trout fillets (bones should come up with
14
skin).
15
Assemble sandwich and cut into serving size pieces.
16
NOTE: Although most bones should come out with removal of skin, warn guests to be aware of bones.

753

kcal

Calories

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.

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

You need 13 ingredients. The key ingredients include: 1 cup olive oil and vinegar salad dressing (recommended: Newman's Own), 3 tablespoons frozen orange juice concentrate, thawed, 1 tablespoon dried fines herbes, 1 teaspoon red pepper flakes, and more.

Yes, Grilled Trout Ciabatta 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 Ciabatta

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