The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Grilled Trout with Pickled Fennel Remoulade

Advertisement

Ingredients

For the fennel top marinade:

Tops from one bulb fennel, minced

¼ bunch italian parsley, minced

Zest of 2 lemons

¼ cup olive oil

⅛ teaspoon kosher salt

Pinch red pepper flakes

6 (6-8 ounce) trout fillets

For the pickled fennel remoulade:

Zest of 2½ lemons

½ cup roughly chopped pickled fennel

½ cup capers, drained and rinsed well, roughly chopped

1¼ cups mayonnaise

¼ cup Lusty Monk mustard

½ tablespoon hot sauce

½ tablespoon roasted garlic paste

For the pickled fennel salad:

4 ounces arugula (or salad greens)

¾ cup pickled fennel

½ cup crumbled feta cheese

1 cup blistered cherry tomatoes

1-2 cucumbers, seeded and sliced

Pinch sea salt

¼-½ cup pomegranate vinaigrette (recipe follows; or use your favorite dressing)

For the pomegranate vinaigrette:

(Makes 1 cup)

¼ cup pomegranate juice

1 tablespoon pomegranate molasses (or substitute honey)

1 tablespoon tahini

2 tablespoons pickling liquid from fennel

½ cup olive oil

Salt and freshly ground black pepper

1 teaspoon chopped fresh thyme

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 tablespoon cumin seed, toasted in a dry pan on medium heat until fragrant

Directions

  1. Make the fennel top marinade: In a medium bowl, combine all ingredients except trout and stir to combine. Pour over fish and let marinate for 1 hour.
  2. While trout marinates, make the remoulade: Add all ingredients to a mixing bowl and stir to combine. Keep in refrigerator until ready to use.
  3. Grill the trout: Heat grill with one burner set to high heat and the other to medium heat. Oil grates and grill trout over high heat for 4 minutes. Flip trout and move to medium heat, grilling for 10 more minutes, or until done (timing will depend on thickness of fish).
  4. While trout grills, make the vinaigrette: In a mixing bowl, combine pomegranate juice, pomegranate molasses, tahini, and fennel pickling liquid. While whisking, slowly stream in olive oil. Add remaining ingredients and whisk to combine.
  5. Assemble the salad: In a medium bowl, combine all ingredients, tossing to incorporate vinaigrette. Serve alongside grilled trout and pickled fennel remoulade.
Print Recipe