Hickory Smoked Grilled Colorado Trout With Heirloom

Name: Hickory Smoked Grilled Colorado Trout With Heirloom Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10-ounce) rainbow or brown trout, filleted; 1 -ounce garlic, chopped; 1 -ounce parsley, chopped; 1 -ounce basil, chopped; 1 lemon; 1 lime; 1 cup extra-virgin olive oil; 4 large heirloom tomatoes (yellow and red beefsteaks can be substituted); 8 ounces wild greens; 2 ounces white truffle oil; 4 ounces 25 year old balsamic vinegar; Salt and pepper

Servings: persons

2 (10-ounce) rainbow or brown trout, filleted
1 -ounce garlic, chopped
1 -ounce parsley, chopped
1 -ounce basil, chopped
1 lemon
1 lime
1 cup extra-virgin olive oil
4 large heirloom tomatoes (yellow and red beefsteaks can be substituted)
8 ounces wild greens
2 ounces white truffle oil
4 ounces 25 year old balsamic vinegar
Salt and pepper

1
You will need to start your grill with hickory charcoal.
2
Place trout in a casserole pan.
3
In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic.
4
Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus.
5
When well incorporated pour over trout and season with salt and pepper.
6
Let sit for about 10 minutes.
7
Slice half the tomatoes in circles and lay on platter with wild greens.
8
The other half of the tomatoes dice and place in another small mixing bowl.
9
Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar.
10
Season, to taste.
11
Place trout on grill flesh side down and leave for about 2 minutes.
12
Season skin side, flip and cook for 1 to 2 minutes longer.
13
Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish.
14
Take remainder of balsamic and truffle oil and drizzle over salad.

745

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 (10-ounce) rainbow or brown trout, filleted, 1 -ounce garlic, chopped, 1 -ounce parsley, chopped, 1 -ounce basil, chopped, and more.

Yes, Hickory Smoked Grilled Colorado Trout With Heirloom Tomato 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!

Hickory Smoked Grilled Colorado Trout With Heirloom Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions