Grilled Rainbow Trout with Charred Radicchio and Gremolata

A whole rainbow trout is stuffed with citrus and herbs and nestled alongside hearty vegetables in this rustic recipe from Chef Jeb Aldrich at Cataloochee Ranch. Cooking in a grill basket allows the heat to reach the trout for a smoky, chargrilled flavor that is complimented by brightly flavored gremolata after cooking. These creative elements are tied together with toasted pistachios to create an adventurous dish that is as stunningly beautiful as it is delicious.

Gremolata

1 cup loosely packed parsley leaves

1 clove garlic, grated

2 lemons, zested

Trout

2 lemons, divided

2 whole rainbow trout, gutted and scaled

1 bunch fresh thyme

1 bunch fresh parsley

Olive oil

Salt

Freshly ground black pepper

1 bunch green radicchio

1 bunch red radicchio

1 bunch radishes, greens attached and sliced in half

1/4 cup shelled pistachios, chopped

For the gremolata:

Chop the parsley until it is roughly chopped. Add the grated garlic and lemon zest to the cutting board and continue to chop, mixing together, until the parsley is finely chopped. Use immediately or store in an airtight container.

For the trout:

Meanwhile, preheat the grill or oven to 500°F.

Cut one lemon in half and set aside. Thinly slice the remaining lemon. Using butcher’s twine, tie together the lemon slices, thyme and parsley and place inside the cavity of the trout. Coat the outside of the trout with olive oil, then season with salt and pepper.

Place the halved lemon, green radicchio, red radicchio and radishes in a mixing bowl. Drizzle with olive oil and season with salt and pepper.

Working with one trout at a time, place the trout in the center of the Square Grill Basket and arrange half of the lemon, radicchio and radishes around the trout. Place the Grill Basket on the preheated grill (or in the oven). Cook for 8-10 minutes, then flip the trout, lemon and vegetables, and continue cooking until the trout is flaky and cooked throughout, about 8-10 minutes longer. Remove from the grill and serve garnished with the gremolata and chopped pistachios.