Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network
Bobby tops his grilled trout with an orange-almond vinaigrette!
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Grilled Trout Almondine
RECIPE COURTESY OF BARBECUE ADDICTION
Level: Easy
Total: 45 min (includes resting time)
Active: 30 min
Yield: 4 servings
Ingredients
2 oranges, halved
2 heads radicchio, halved
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup finely chopped toasted blanched almonds
1/4 cup white wine vinegar
2 tablespoon chopped fresh flat-leaf parsley, plus whole leaves, for garnish
1 teaspoon clover honey
1 teaspoon Dijon mustard
Four 6-ounce skin-on rainbow trout fillets, about 1/2 inch thick
Canola oil, for brushing
Directions
Heat a charcoal or gas grill to high for direct grilling. Brush the cut sides of the oranges and radicchio with some olive oil and season with salt and pepper. Put the oranges and radicchio cut-side down on the grill and cook just until charred and slightly softened. Transfer the radicchio to a platter.
Squeeze the orange juice into a bowl and whisk in the almonds, vinegar, parsley, honey, mustard and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Let sit at room temperature for at least 15 minutes before serving.
Brush the trout fillets with canola oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred on both sides and just cooked through, about 3 minutes per side. Remove to the platter with the radicchio and immediately drizzle with the vinaigrette. Garnish with parsley leaves.
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Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network
Grilled Rainbow Trout
Cooking Ontario trout on a cedar plank provides a wonderful smoky flavour. For an interesting accompaniment, lightly grill romaine lettuce for a twist on Caesar Salad. Get the recipe:
Une truite de l’Ontario cuite sur une planche de cèdre a un délicieux arôme de fumée. Servez le poisson avec une laitue romaine légèrement grillée, vous obtiendrez ainsi une salade César originale. Obtenir la recette:
Cooking With Chef Jon Benedict | Lemon Pepper Trout with Grilled Vegetables
Lemon pepper trout shares the grill with corn on the cob, sweet potato rounds and red bell peppers.
Hellmann's | Grilled Rainbow Trout Tacos
Delicate trout meat is the perfect accompaniment to light tacos. Add to that, cucumber, avocado and mango plus the peppery crunch of radishes, and you have something extremely special. All beautifully brought together by Organic Hellmann’s.
FISH TACOS RECIPE
For 12 tacos (3 per person)
Prep time: 20 mins
Cook time: 5 mins
WHAT YOU NEED
170g rainbow trout fish fillets, skinned and cut into 2 cm slices
100g cucumber, finely chopped
100g tomato, finely chopped
100g mango, finely chopped
½ avocado, peeled, stoned and finely chopped
1 small green chilli, seeded and finely chopped
3 tablespoons chopped fresh coriander (plus extra for garnish)
4 limes
1 small red onion
12 radishes
A large handful of watercress
1 tablespoon oil
12 corn tortillas
Hellmann’s Mayonnaise
WHAT YOU DO
Mix the chopped cucumber, tomato, avocado, mango and chilli in a bowl. Add the juice of one lime and toss gently.
Finely slice the red onion. Place in a bowl and cover with the juice a second lime.
Roughly slice the radishes and set aside.
Heat up a frying pan over medium heat. The pan is hot enough when the tortillas puff up slightly.
Dry fry for one minute on each side. Once reheated, keep them warm inside a napkin.
Heat a grill pan on high. Season the slices of rainbow trout and lightly brush with oil. Place on the grill skinned side up and cook for 1 ½ minutes to 2 minutes, depending on the thickness. If the grill is hot enough, the fish won’t stick to it. Cook them only on one side to keep them moist.
Fill the tortillas with watercress, salsa and fish fillets. Garnish with radish slices and a drizzle of mayonnaise. Serve at once with coriander and lime wedges.
Rainbow Trout with Summer Corn Salsa - Weber Grill Restaurant
Learn how to make this fresh seasonal recipe on your grill at home!
Serves: 2
Prep Time: 15 minutes
Grill Time: 20 minutes
2 Whole Trout Butterflied and Deboned (12 oz each)
½ Bunch of Asparagus Spears, Trim 2” from bottom end
Lemon Herb Marinade:
1/2 lemon, juiced
2 tsp lemon zest
2 teaspoon paprika
½ cup olive oil
¼ cup parsley, stemmed and minced
Summer Corn Salad – (New Real Grilling, p 267)
2 ears fresh corn, husked
Extra-virgin olive oil
Kosher Salt
Freshly Ground Black Pepper
1 Hass avocado, halved, seeded and diced ½” cubes
1 ½ cups cherry tomatoes, halved
¼ cup red onion, finely chopped
3 tablespoons jalapenos, stemmed, seeded and minced
1 tsp teaspoon chili powder
½ fresh lime, juiced
Grill corn over direct, high heat for 8-10 minutes turning slightly every 2 minutes. When corn is done, stand the corn up on its base and use a sharp knife to carefully slice down along the cob. Continue on each side until all the corn is cut from the cob.
Combine roasted corn, diced avocado, halved cherry tomatoes, diced red onion, minced jalapenos, lime juice, chili powder, salt & pepper in a bowl and mix carefully.
Coat the fillets and asparagus with Lemon Herb Marinade. Grill Trout over indirect high heat (450-550F) skin side facing up for4-5 minutes, then flip over and continue cooking another 3-4 minutes. After flipping the trout over, add asparagus to the grill and grill for 5 minutes turning once. Once finished, remove Trout and asparagus from the grill and transfer to a serving tray. Top the trout with the Summer Corn Salsa and serve.
Delicious and Impressive Pan Seared Rainbow Trout with Bell Pepper Sauce
A Sam's Kitchen take on a complex Gordon Ramsay classic, this recipe is sure to impress dinner guests while being super easy to make and using really common ingredients. Feel free to substitute the Rainbow Trout for other commonly found skin-on fish fillets such as Salmon, Trout or Sea Bass.