My husband is an avid fisherman, so I am constantly challenged to concoct recipes featuring his catch. The Tuscan accents really shine through in this grilled entree, making it one of our favorites.
—ROXANNE CHAN ALBANY, CA
PREP: 25 MIN. GRILL: 15 MIN. MAKES: 4 SERVINGS (3 CUPS RELISH)
4 pan-dressed trout (about 8 ounces each)
1 tablespoon olive oil
1/2 cup shredded zucchini
1/4 cup chopped roasted sweet red peppers
2 tablespoons tapenade or ripe olive bruschetta topping
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon balsamic vinegar
RELISH
2 large tomatoes, chopped
1/2 cup chopped fennel bulb
1 green onion, thinly sliced
2 tablespoons pine nuts, toasted
2 tablespoons minced fresh basil
1 teaspoon lemon juice
1/2 teaspoon lemon-pepper seasoning
1. Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities.
2. Place fish in a well-greased grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn; grill for 5-7 minutes longer or until fish flakes easily with a fork.
3. In a small bowl, combine the relish ingredients; serve with trout.