Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping

Name: Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 Tbsp finely chopped flat-leaf parsley leaves; 3 medium cloves tablespoon minced garlic; 1 Tbsp About lemon juice; 2 teaspoons very finely shredded lemon zest; 2 fillets oil-packed anchovy fillets, minced; 59 milliliters About extra-virgin olive oil, divided; 118 milliliters panko (Japanese bread crumbs); 2 Tbsps pine nuts; 2 medium heads radicchio (see Notes); 1 teaspoons About salt, divided; 4 fillets skin-on trout fillets (each about 1/2 in. thick)

Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping is a dairy free and pescatarian recipe with 4 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 18g of fat, and a total of 224 calories. It is perfect for The Fourth Of July. Head to the store and pick up oil-packed anchovy, pine nuts, panko, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Toast pine nuts in a wide (not nonstick) frying pan over medium heat until lightly toasted, about 3 minutes.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

Pour into a medium bowl and set aside.

Equipment you will use

Bowl

In the same pan, heat 1 tbsp. olive oil over medium heat until just warm and add panko. Toast panko, stirring occasionally, until a shade darker, about 5 minutes.

Ingredients you will need

Olive Oil

Panko

Toast

Equipment you will use

Frying Pan

Add anchovies and garlic; stir to combine well.

Ingredients you will need

Anchovies

Garlic

Add panko mixture to pine nuts. Stir in 1/4 tsp. salt, the lemon zest, and parsley.

Ingredients you will need

Lemon Zest

Pine Nuts

Parsley

Panko

Salt

Preheat a gas or charcoal grill to high (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds).

Equipment you will use

Grill

Cut each radicchio head in half, cut each half into 3 wedges, and brush cut sides with olive oil. Skewer wedges onto metal skewers, 3 per skewer. Grill radicchio skewers (close lid on gas grill), 2 minutes.

Ingredients you will need

Olive Oil

Radicchio

Equipment you will use

Metal Skewers

Skewers

Grill

Turn radicchio skewers over.

Ingredients you will need

Radicchio

Equipment you will use

Skewers

Brush fish on both sides with olive oil and grill, skin side down, 3 to 4 minutes (close lid on gas grill), or until they look opaque (cut to test) and loosen easily. Using 2 spatulas, gently turn fish over (close lid on gas grill) and cook 1 minute more.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Spatula

Grill

Transfer fillets to plates and radicchio to a cutting board. Season fish with salt, pepper, and a few drops of lemon juice to taste.

Ingredients you will need

Lemon Juice

Radicchio

Pepper

Fish

Salt

Equipment you will use

Cutting Board

Remove skewers from grilled radicchio and chop radicchio roughly. Toss with remaining lemon juice and remaining 1/2 tsp. salt. Stir remaining 3 tbsp. olive oil into bread crumbs and spoon over flesh side of fish.

Ingredients you will need

Breadcrumbs

Lemon Juice

Olive Oil

Radicchio

Fish

Salt

Equipment you will use

Skewers

Serve fish with radicchio.

Ingredients you will need

Radicchio

Fish

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 1Tbsp

finely chopped flat-leaf parsley leaves 3medium cloves

tablespoon minced garlic 1Tbsp

About lemon juice 2teaspoons

very finely shredded lemon zest 2fillets

oil-packed anchovy fillets, minced 59milliliters

About extra-virgin olive oil, divided 118milliliters

panko (Japanese bread crumbs)2Tbsps

pine nuts 2medium heads

radicchio (see Notes)1teaspoons

About salt, divided 4fillets

skin-on trout fillets (each about 1/2 in. thick)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try FitVine Wine Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.