Grilled Trout Ciabatta
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Fines Herbes (dried)1 tsp
Red Pepper Flake1 cup
Mayonnaise1 tbsp
Lemon Juice1 tsp
Cayenne Pepper1 small
Red Onion (thinly sliced)Directions:
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 skin)
14
Assemble sandwich and cut into serving size pieces