Grilled Trout With Eggplants And Leeks Recipe

Name: Grilled Trout With Eggplants And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 3 tablespoons soy sauce; 1 tablespoon brown sugar; 3 tablespoons water; 2 teaspoons mirin; 1 teaspoon Sriracha; 1/2 teaspoon Kosher salt; 2 teaspoons fresh lime juice; 1 small shallot, minced; 1 splash fish sauce; 1/4 cup canola oil; For the grill; Canola oil; 1-2 eggplants, about 2 pounds; 1 pound leeks; 1 pound fresh trout fillets, skin on; Kosher salt; freshly ground black pepper; 1 handful cilantro, chopped

Servings: persons

For the sauce
3 tablespoons soy sauce
1 tablespoon brown sugar
3 tablespoons water
2 teaspoons mirin
1 teaspoon Sriracha
1/2 teaspoon Kosher salt
2 teaspoons fresh lime juice
1 small shallot, minced
1 splash fish sauce
1/4 cup canola oil
For the grill
Canola oil
1-2 eggplants, about 2 pounds
1 pound leeks
1 pound fresh trout fillets, skin on
Kosher salt
freshly ground black pepper
1 handful cilantro, chopped

1
In a medium sized bowl, whisk together all the ingredients for the sauce. Set aside.
2
Cut off dark green parts of leeks and split white and light green part in half lengthwise. Rise to remove any grit, then set on a baking dish cut side down.
3
Trim stem off eggplant and slice lengthwise into 1/2 - 3/4 inch thick pieces. Place on baking dish with leeks.
4
Drizzle vegetables generously with canola oil, salt, and pepper.
5
Prepare grill for medium-high heat. Using a brush or a paper towel, gently grease the grill plates. Place eggplant pieces and leeks (cut side down) onto the grill, working in batches if needed, and cook for about 5 minutes per side, until vegetables are slightly charred and have distinct grill marks. Transfer back to baking dish.
6
Assemble: Coarsely chop leeks and eggplant and transfer to bowl. Give the sauce another whisk to bring it back together, then pour it over the vegetables. Gently toss to coat, taste, and adjust salt and lime juice if needed. Transfer vegetables to serving dish and top with fish. Sprinkle with cilantro and more lime juice if needed and serve immediately.

166

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: For the sauce, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 3 tablespoons water, and more.

Yes, Grilled Trout With Eggplants And Leeks 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.

That's it — enjoy your meal!

Grilled Trout With Eggplants And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions