ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping

Photo: Annabelle Breakey
Total time 30 mins
Yield Makes 4 servings
Firm, meaty rainbow trout is one of our most sustainably raised fish, and most of it is grown on clean "farms" in Idaho. Because it's dense, with a fair amount of oil in the flesh, it's less likely to stick to the grill than other fish. Prep and Cook Time: 30 minutes. Notes: Make sure your cooking grate is clean and well oiled before you start, and oil it again with oiled paper towels or a silicone brush once it's heated. You will need 4 long metal skewers for the radicchio.

Ingredients

  • 2 tablespoons pine nuts
  • About 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup panko (Japanese bread crumbs)
  • 2 oil-packed anchovy fillets, minced
  • 1 tablespoon minced garlic (3 medium cloves)
  • About 3/4 tsp. salt, divided
  • 2 teaspoons very finely shredded lemon zest
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • 2 medium heads radicchio (see Notes)
  • 4 skin-on trout fillets (each about 1/2 in. thick)
  • Freshly ground black pepper
  • About 1 tbsp. lemon juice

Nutrition Information

  • calories 476
  • caloriesfromfat 59 %
  • protein 39 g
  • fat 31 g
  • satfat 4.9 g
  • carbohydrate 9.4 g
  • fiber 1.1 g
  • sodium 633 mg
  • cholesterol 100 mg

How to Make It

  1. Toast pine nuts in a wide (not nonstick) frying pan over medium heat until lightly toasted, about 3 minutes. Pour into a medium bowl and set aside.

  2. 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. Add anchovies and garlic; stir to combine well.

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

  4. 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). 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.

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

  6. 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. Serve fish with radicchio.

  7. Note: Nutritional analysis is per serving.