This is an easy, quick, yummy meal for those days that are just screaming for barbecue. This recipe is for 2 people.
2 trout fillets, each about 1/2 lb
4T Green Peppercorns
Crust the peppercorns with a mortar and pestle if you have one or zap them a few times in the food processor. You want to have them coarse and still have a few that are whole. These aren’t hot, they’re just flavorful.
Put the trout, skin side down, peppercorn side up, on the grill for, oh…a while…maybe 7-10 minutes depending on the thickness of the fish and the heat of the grill. I don’t flip the fillets over. As long as the skin is still on the trout I’ve found I can leave them skin-side down long enough for them to cook through nicely.
Meanwhile I thinly sliced fennel bulbs (some use a mandonline for this, I just like my handy-dandy chef’s knife), peeled and sliced in half some tangerines, tossed this with lemon juice, a high-quality olive oil (I prefer Stonehouse House Blend), and some sea salt.
I also melted some butter and garlic together and brushed it on some francese which I put on the grill next to the fish for a couple of minutes. I could eat a whole loaf of garlic bread by myself. It’s a huge weakness of mine!