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Mesquite Grilled Trout Recipe

Fire and Ice on Toby Creek

Mesquite grilled trout with sweet potato hash

Mango and blueberry compote grilled fennel roasted pepper and cinnamon mascarpone

Ingredients 

Serves 2

Freshly caught trout. 2 ea.

Spice rub

(salt, pepper, paprika, chili powder, brown sugar)

Mesquite wood chips (soaked in water) ½ cup

Olive oil 1 oz.

Charcoal grill

Clean the fresh trout removing the belly bones and dorsal bones.

Season the fish with the spice rub and olive oil, lightly grill for 2min.

Remove the fish from the grill and add the wood chips. Return the fish to the grill when the chips are giving off a good amount of smoke. Cover the grill to capture the smoke flavor to the fish.

Sweet potato hash

Ingredients 

Large sweet potato (diced) 1 ea

Leeks washed (thoroughly) ¼ cup.

Shallot diced (or onion) ½ ea

Bacon (diced) 2 oz.

Heat heavy cast iron pan over moderate heat, add the bacon and render until the fat is nearly crisp. Add the leeks and sweet potatoes. Cook over medium heat for 8-12 minutes until the potatoes and leeks are soft.

(Hold warm for serving)

Berry and mango compote

Ingredients

Fresh mango diced ½ half each

Fresh blueberries ¼ cup

Jack Daniels whiskey w honey 2 oz.

Honey 1 oz.

Shallot diced 1 ea.

Dice the mango and shallot; soak the fruit in the whiskey with the shallots for up to 4 hours.

Grilled Fennel and Roasted Red Pepper

Ingredients

Fresh Fennel (sliced 1/8 inch) ½ each

Red Pepper ½ each

Olive oil 1 oz.

Salt and Pepper to taste

Rub the fennel and red pepper with olive oil.

Blister the skin of the pepper on a hot grill until thoroughly charred.

Grill the sliced fennel with salt and pepper until the fennel is brown and softened.

Dice both ingredients and mix together as a side for the trout.

Cinnamon infused Mascarpone

Ingredients

Italian Mascarpone cheese 2 oz.

Ground cinnamon 1/8 tsp.

Honey ½ tsp.

Mix all ingredients and serve over the fish just prior to serving.


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