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Get the Recipe. Grilled Whole Snapper. ... Stuff steelhead trout or arctic char with fennel, herbs, and orange and bake on buttered foil so the skin gets nicely golden.
1. Skin the trout and break the fish into large flakes. Transfer the trout to a bowl and add the remaining lemon-caper mayonnaise, chopped olives and red onion; season with salt and pepper. Stir the spread until the fish is broken up but still slightly chunky. Serve with endives, radishes, cucumbers and cauliflower florets.
2. Light a grill or preheat a grill pan. Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper. Grill the fish over high heat, turning once, until lightly charred and cooked through, 6 minutes. Serve the trout with the remaining mayonnaise.
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Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal. 2. In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate.
A grill pan. Stove-top pan grilling is an indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges and indirectly through the heat radiating off the lower pan surface by the stove-top ...
Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper. Grill the fish over high heat, turning once, until lightly charred and cooked through ...