Aida and I made this recipe up over lunch. We originally wanted to grill a whole fish stuffed with fennel and lemons – but couldn’t find the right fish at the market. A large trout filet was a nice substitute. I added red chili oil to this dish to give it an extra kick. It is totally optional if you don’t have a jar or prefer a milder dish.
Grilled Trout over Fennel and Chilies
Ingredients:
- one filet of trout large enough to feed two people
- 1 fennel bulb, sliced
- fennel fronds, garnish
- 1 small mild red chili pepper, sliced
- 2 cloves garlic, minced
- olive oil
- hot chili oil
- salt and pepper
- lemon
Heat olive oil in a saute pan and add fennel. Cook on medium high until the fennel is tender and slightly caramelized. Add the garlic and pepper. Season to taste. Add hot chili oil to your preference. Sprinkle olive oil, salt and pepper on each side of the trout. Grill on both sides about 4 minutes or until cooked through. Display the fish over fennel pepper mixture. Squeeze lemon over dish and garnish with fennel fronds.
