Grilled Rainbow Trout With Leek Tomato Sauce - cooking recipe

Ingredients
    2 rainbow or golden trout, boned and slice into 2 fillets each
    4 cloves of garlic,pressed
    2 teaspoons lemon or lime zest
    Juice from 2 lemons or limes
    Spike or other low salt seasoning
    1/2 cup white wine
    6 roma tomatoes, diced
    2 leeks, washed, sliced (white & light green parts only)
    1 Tbs Worchestershire sauce
    1/2 teaspoon vegetable or chicken bouillon
    1/4 cup water
    1/2 cup chopped parsley
    Wilted Greens
    3 bags (6oz) washed baby spinach
    1 clove garlic, pressed
Preparation
    Simmer leeks, tomatoes, water, 1/2 lemon juice, bouillon, zest, wine until leeks are soft. Keep warm
    Marinate trout in garlic, 1/2 lemon juice, Worchestershire, and a liberal sprinkling of Spike or other herbal seasoning. Grill fish on high heat skin side down - 5 minutes. Turn fish and grill for 2 minutes. Remove and keep warm. While fish is cooking, steam spinach and garlic.

    Plate spinach, place fish on top, and spoon leek tomatoe sauce over fish. Sprinkle with parsley and serve.

Leave a comment