My wife’s grandfather gave us some trout that he caught, filleted, and froze, so we defrosted it and decided to cook it with very different flavours than we’ve used in past Trout Recipes. We eschewed our normal pan fry cooking method in favor of the broiler, and we went heavy on strong aromatic ingredients to complete the dish.
We served this over Angel Hair Pasta that my wife cooked sauteed with some heirloom cherry tomatoes and onions with butter and a splash of white wine, and that was a fantastic pairing. However, this would also go well with Spinach, Tomato, and Garlic Orzo or Roasted Baby Potatoes and/or Roasted Cauliflower.
Time: 15 Minutes
- Trout Fillets
- Pesto (store bought or make your own)
- Fresh Garlic (one clove per fillet)
- Turn your broiler to high, and line a broiling pan with some foil. Give the foil a quick oil spray.
- Place your trout fillets skin side down atop your foil.
- Peel your garlic, and use a microplane grater to grate it over your trout. Then, spread it thinly across the flesh of your fish.
- Scoop and spread your pesto onto your fish.
- Put your trout under your broiler for about 5-7 minutes until the flesh turns white and flakes easily with a fork.
- Plate, devour, and enjoy!