Grilled Whole Lake Trout with Fennel Salad
Fresh fennel adds a highly complementary licorice note to fish. If you have any leftover, slice it to add to a green salad. You can use skin-on fillets instead of a whole fish; just grill them skin side down.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 295 |
| pro | 27 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 79 mg |
| sodium | 601 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 6% |
| vit A | 11% |
| vit C | 17% |
| folate | 17% |
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1 small bulb fennel
3 tbsp (50 mL) chopped fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) wine vinegar
1 clove garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 whole lake trout, cleaned (2 lb/1 kg)
Tarragon Mayonnaise:
1/2 cup (125 mL) light mayonnaise
2 tbsp (25 mL) chopped fresh tarragon or dill
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) wine vinegar
Preparation:
Trim tops and fronds off fennel; chop and set aside. Quarter fennel; slice paper-thin to make 3 cups (750 mL) and set aside.
In bowl, whisk together parsley, oil, vinegar, garlic and half each of the salt and pepper; add sliced fennel and toss to coat. Let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Sprinkle fish, inside and out, with remaining salt and pepper; stuff cavity with fennel tops and fronds. Place in greased fish basket or on greased grill over medium-high heat; close lid and grill for 15 minutes. Turn basket or loosen fish with spatula and, using 2 spatulas, 1 over and 1 under fish, turn over. Grill until fish flakes easily when tested, 10 to 15 minutes.
Tarragon Mayonnaise:
Meanwhile, in small bowl, combine mayonnaise, tarragon, mustard and vinegar; cover and refrigerate. (Make-ahead: Refrigerate for up to 1 day.)
Serve fish with fennel salad and tarragon mayonnaise.
Additional Information
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Other options: Any grilling, roasting or pan-frying fish
Source
Canadian Living Magazine: June 2004
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