Grilled Trout with Meyer Lemon-Dill Butter Sauce over Chilled Fingerling Potato Salad
Servings
6servings
Servings
6servings
Instructions
  1. Let the grill get extra hot and clean it with a brush. Using a pair of long tongs, brush the grill with a rag dipped in some canola oil while being very careful to not burn yourself. The oil will flame up on the grill so use extra caution.
  2. Once cleaned, brush the canola oil on the skin of the trout and season with salt and pepper. Gently lay it on the grill and cook the first side for six minutes before flipping the fish over. Continue to cook the other side for three more minutes until the flesh is cooked through.
  3. Reserve fish on a plate until serving.
  4. To serve the dish, place a large spoonful of fingerling potato salad in the center of a plate. Lay fish on top of the salad and drizzle a spoonful of the Meyer lemon butter dil sauce over it. Garnish with dill sprig and serve.
Recipe Notes

Recipe courtesy of Bill Brodsky, former executive chef, at the Wequassett Resort & Golf Club. This appeared in the May 2011 issue of Cape Cod LIFE.