Lime Basil Grilled Trout Fillets

Recipe courtesy of Chef Charles Hudson, Research & Development Chef, Sunburst Trout Farms
as seen on episode “Sunburst Trout Farms“, season 1

Serves 4

• One pound Arborio rice (2 ½ cups)
• 4 Sunburst Trout fillets
• Juice of 1 lime
• One handful of fresh Basil leaves
• 2 cloves garlic, chopped
• ¼ cup olive oil
• 1/8 tsp. Lawry’s Seasoned Salt
• Fresh ground pepper to taste

Method:
Make Marinade: Chop basil and mince garlic. Combine with lime juice, olive oil, salt and pepper.  Add marinade to fresh trout fillets. Marinate fillets for at least an hour before grilling or sauteeing

To Grill Trout:
Preheat grill to medium high to high heat Remove fillets from marinade, and place on a well oiled pre-heated grill. Start flesh side down for about 3-4 minutes then flip to skin side down and cook 3-4 minutes.

To Saute´ Trout:

• Heat a medium to large sauté pan over medium heat
• Add olive oil and heat until it dances
• Add seasoned fillet flesh side down to the pan and cook for about 3 minutes
• Flip fish over and continue to cook for another 2-3 minutes
• Remove from pan, drain, and keep warm

Tags: basil, Grilled Trout, Lime, Sautéed Trout, Trout

Category: Recipes