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fall porch suppers 2005     
Easing into Autumn 


Lemon and Mint Grilled Trout
Chef Brian Scheehser of Hunt Club at The Sorrento Hotel - Seattle, WA
Adapted by

Yield: 4 Servings


  • 4 Rainbow trout, cleaned and boned (Chef Scheehser prefers Idaho trout)
  • Extra virgin olive oil
  • Zest of 1 lemon
  • ¼ cup mint, chopped
  • Freshly ground black pepper
  • Kosher salt
  • ¼ cup mayonnaise
Prepare a grill to high heat.

Rub trout with olive oil, lemon zest and mint. Season with pepper. (The trout can marinate overnight if desired.) Just before grilling, season trout with salt and brush lightly with mayonnaise.

Grill trout skin side up, about 2-3 minutes. Turn trout and grill another 2-3 minutes, so the fish is tender and opaque. Be careful not to overcook.

Divide trout among 4 plates and serve with lemon wedges.

Wine Pairing:
An off-dry, medium to full-bodied white such as the 2001 Caymus Conumdrum, Rutherford, California (Chardonnay, Sauvignon Blanc, Semillon, Viognier, and Muscat)

Round out your Meal:
With grilled new potatoes and asparagus spears


  • Farm Fresh Markets: Summer 2004
  • Forum: Celebrate Fall with Apples and Onions

  •    Published: September 2005
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