Chef Brian Scheehser of Hunt Club
at The Sorrento Hotel - Seattle, WA
Adapted by StarChefs.com
Yield: 4 Servings
- 4 Rainbow trout, cleaned and boned (Chef Scheehser prefers
- 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.
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