Grilled Rainbow Trout with Summer Vegetables

Oct 9

MERMAN'S REVENGE RECIPE

GRILLED RAINBOW TROUT WITH HONEY HABANERO GLAZE

Blackened rainbow trout with grilled summer vegetables and a sweet, savory Honey Habanero finish for an easy seafood dinner made for the grill.

PREP TIME 15 MIN

COOK TIME 30 MIN

DIFFICULTY EASY

WHAT YOU'LL NEED

INGREDIENTS

GRILLED RAINBOW TROUT

4 Marketside Rainbow Trout Fillets (about 6 oz each)
2 tbsp olive oil
2 tbsp Merman's Revenge Blackened Seasoning
Salt and pepper, to taste

GRILLED SUMMER VEGETABLES

16 small baby potatoes, halved
2 medium zucchini, sliced into rounds
2 red bell peppers, cut into strips
2 yellow squash, sliced into rounds
2 tbsp olive oil
Salt and pepper, to taste

HONEY HABANERO GLAZE

¼ cup Merman's Revenge Honey Habanero Glaze
1 tbsp olive oil, for drizzling

LET'S COOK

DIRECTIONS

PREHEAT THE GRILL

Preheat the grill to medium heat, about 400°F. While the grill heats, prepare the vegetables and rainbow trout.

START THE POTATOES

Toss the baby potatoes with olive oil, salt and pepper. Place them on the grill and cook for 10–12 minutes, turning occasionally, until golden brown and beginning to soften.

ADD THE VEGETABLES

Add the zucchini, bell peppers and yellow squash to the grill. Cook for another 5–7 minutes, turning halfway through, until lightly charred and tender. Remove and set aside.

SEASON THE TROUT

Brush the Marketside Rainbow Trout Fillets with olive oil on both sides. Season generously with Merman's Revenge Blackened Seasoning , making sure the fish is evenly coated.

GRILL THE TROUT

Place the trout skin-side down on the grill. Cook for 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork and develops a light char.

GLAZE IT

During the final minute of cooking, brush the trout with Merman's Revenge Honey Habanero Glaze . Lightly brush the grilled vegetables with the glaze as well.