Grilled Marinated Trout

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

24 g
400 mg
23 g
13 g
4 g
61 mg

1 Tbsp extra-virgin olive oil
¼ cup diced shallots
2 Tbsp fresh lemon juice
¼ tsp sea salt
2 Tbsp chopped Italian parsley
4 4-oz trout fillets

Horseradish Mashed Potatoes 
1 lb russet potatoes, peeled and chopped
1½ Tbsp prepared horseradish
½ tsp sea salt
¼ tsp freshly ground black pepper
3 Tbsp 2% milk
½ Tbsp unsalted butter

Chilled Green Bean Salad
1 lb fresh green beans
1 Tbsp extra-virgin olive oil
1½ tsp minced garlic 
1 tsp grated lemon zest
1 Tbsp chopped Italian parsley
½ tsp sea salt
⅛ tsp freshly ground black pepper

  1. In a medium bowl, combine all ingredients for marinade. In a shallow glass baking dish, pour marinade over trout and let marinate for 1 to 2 hours or overnight.
  2. Preheat grill. Remove trout from marinade and discard any remaining marinade. Grill trout 3 to 5 minutes on each side, or until cooked through.
  3. In a medium saucepan, combine 1 quart of water and potatoes. Bring to a boil and cook for 15 to 20 minutes, or until potatoes are tender.  
  4. Strain potatoes and place back in saucepan. Add remaining ingredients for potatoes and beat with electric mixer until fluffy.
  5. In a large saucepan over medium heat, cook green beans in water until firm but tender. Drain and transfer green beans into a large bowl, toss with remaining ingredients. Chill until ready to serve.
  6. Serve 1 trout fillet with ½ cup Horseradish Mashed Potatoes and ½ cup Chilled Green Bean Salad