Grilled Trout with Roasted Butternut Squash, Pecans,and Celery Leaf Pesto
Grilled Trout with Roasted Butternut Squash, Pecans,and Celery Leaf Pesto is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 376 calories, 37g of protein, and 17g of fat. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up pepper, kosher salt, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Instructions
Combine squash and thyme in a medium bowl. Crush 1 garlic clove; add to squash mixture.
Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange squash mixture in a single layer on a baking sheet; bake at 375 for 40 minutes or until squash is tender; stirring occasionally.
Place 1 garlic clove in a mini food processor; process until finely chopped.
Add 2 tablespoons oil, celery leaves, parsley, juice, and 1/8 teaspoon salt; process until finely chopped.
Sprinkle 1/4 teaspoon salt and remaining 1/4 teaspoon pepper evenly over trout fillets.
Brush fillets with 1 teaspoon oil.
Place fillets, skin side down, on a grill rack; grill 5 minutes or until fish flakes easily when tested with a fork. Keep warm.
Slice remaining clove of garlic.
Heat a large skillet over high heat; add remaining 2 teaspoons oil.
Add sliced garlic, onion, and remaining 1/8 teaspoon salt; cook 2 minutes or until onions begin to brown.
Add squash mixture; cook 2 minutes or until hot. Stir in pecans; cook 1 minute. Divide squash mixture evenly among 4 plates; top each with a trout fillet. Spoon 2 tablespoons pesto over each trout fillet.