Empty My Fridge
Bobby Flay's Grilled Trout Almondine
Ingredients
- Orange · halved2
- Radicchio · halved2 heads
- Extra virgin olive oil¼ cups
- Salt
- Black pepper · ground
- Almond · finely chopped toasted¼ cups
- White wine vinegar¼ cups
- Parsley · chopped2 tbsp
- Honey1 tsp
- Dijon mustard1 tsp
- Trout
- Canola oil · for brushing
Instructions
- Heat a charcoal or gas grill to high for direct grilling.
- Brush the cut sides of the oranges and radicchio with olive oil, season with salt and pepper. Place the oranges and radicchio cut-side down on the grill and cook until just charred and slightly softened. Move 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 stand at room temperature at least 15 minutes before serving.
- Brush the trout fillets with canola oil and season both sides with salt and pepper. Grill until golden and slightly charred on both sides and just cooked through, about 3 minutes per side. Move to the platter with the radicchio and drizzle immediately with the vinaigrette. Garnish with parsley leaves.
Summarized from Food Network's video. Watch it for the details.
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