Grilled Trout with Pickled Fennel Remoulade

Photo by Jennifer Cole

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Serves 6

    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
  • seed
  • toasted in a dry pan on medium heat until fragrant
  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.
  • Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina

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