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Grilled Trout with Pickled Fennel Remoulade


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


  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.
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