Tyson Cole's Grilled Steelhead Trout with Strawberries, Grapes, Olive Oil and White Balsamic

Category: 
Main Courses
Seasons: 
August, July, June, May, April, March

Courtesy of Tyson Cole
Photography by Marc Brown

Easy

Tyson Cole's Grilled Steelhead Trout with Strawberries, Grapes, Olive Oil and White Balsamic

Ingredients

For 1 Person(s)

Cream

  • 1 whole fillet of steelhead trout, skin on
  • Sea salt and fresh-ground black pepper, to taste
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • Fresh lemon juice, to taste
  • 2 cups fresh strawberries, cut into bite-size pieces
  • 4 ounces green grapes, cut into quarters
  • 1 ounces aged white balsamic vinegar

Tyson Cole's Grilled Steelhead Trout with Strawberries, Grapes, Olive Oil and White Balsamic Directions

  1. Prepare a charcoal or gas grill to medium-high.
  2. Remove the pin bones from the trout fillet and season it well with sea salt and pepper. Generously brush the trout with olive oil—making sure to rub in the oil on the skin side.
  3. Place the fillet, skin-side down, onto the medium-hot part of the grill. Let the fish cook for 2 minutes without moving it. Place a fish spatula under the fish, gently lift and move it—still skin-side down—to a cooler part of the grill. Continue to let the fish cook for 5 more minutes—checking periodically for charring on the skin.
  4. Remove the fish from the grill and let rest for 2 minutes. Finish the fish with lemon juice and olive oil.
  5. Season the berries and grapes with sea salt and drizzle with olive oil and white balsamic. Serve the trout with the berries and grapes. Serves 2 adults and 3 small grape lovers.

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