Wood Grilled Trout

Chef Cassidee Dabney, Executive Chef at The Barn, shares her recipe for a savory and satisfying trout dinner. The fresh flavors and beautiful colors makethis entrée not only lovely to look at, but delicious to enjoy!

Wood Grilled Trout with Charred Zucchini and Garden Tomatoes

For the trout:
Clean trout filets and pat dry with a paper towel.
Grill over medium to high heat with coals. Grill for two minutes on skin side, one minute on flesh side.
Generously top with a marinade of parsley, shallots, lemon zest and olive oil.

For the charred zucchini:
3 zucchini, quartered and seeded
½ cup garlic oil
Salt and pepper to taste
Lemon juice to taste
Over medium to high heat coals, char the zucchini quarters (seasoned and oiled) until fairly dark on all sides.
Removed from the grill, place on a plate, cover with plastic wrap and allow to steam for 20 minutes.
Uncover and puree in a vita mix, adding garlic oil and lemon juice to taste. Season and hold warm.

For the Hearth Roasted tomato and zucchini - Basil Marinate

1 cup white balsamic vinegar
2 oz water
1 oz lemon juice
1/4 cup minced shallots
1/4 lb chopped basil
½ T salt
3 cups olive oil
1/2 cup sugar
Whisk all ingredients together except basil, then stir in basil.
Blister the tomatoes and diced zucchini, dress with basil marinade.