Grilled Marketside Rainbow Trout Fillets with Summer Vegetables
If you like the rich, smoky flavor of Merman’s Revenge Blackened Seasoning, the delicate texture of rainbow trout fillets, and the sweetness and heat of Merman's Revenge Honey Habanero Glaze, then you will love this recipe!
Paired with a medley of grilled summer vegetables, including crispy, caramelized potatoes (yum!), this dish is the perfect way to celebrate the flavors of the summer.
Serve this dish with a fresh green salad and toasted bread for a quick, flavorful, complete, and balanced meal that the whole family can enjoy!
Ingredients
For the Grilled Rainbow Trout Fillets:
4 Marketside rainbow trout fillets (about 6 oz each)
2 tbsp olive oil
Salt and pepper to taste
For the 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
For the Glaze:
1 tbsp olive oil (for drizzling)
Directions
1. Prepare the vegetables.
Preheat your grill to medium heat (about 400°F or 200°C).
In a medium bowl, toss the baby potatoes with olive oil, salt, and pepper. Place the potatoes on the grill first, as they will need the most time to cook. Grill for 10–12 minutes, turning occasionally, until they are golden brown and tender.
After the potatoes have cooked for about 10 minutes, add the zucchini, bell pepper, and yellow squash to the grill. Grill for an additional 5-7 minutes, turning halfway through, until the vegetables are nicely charred and tender. Remove from the grill and set aside.
2. Season and grill the trout.
While the vegetables are grilling, brush the rainbow trout fillets with olive oil on both sides. Season generously with Merman’s Revenge Blackened Seasoning, ensuring an even coating.
Place the fillets skin-side down on the grill, and cook for 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork and has developed a nice char.
3. Glaze the trout and vegetables.
While the fish is grilling, brush Merman’s Revenge Honey Habanero Glaze onto the trout fillets during the last minute of cooking for an extra layer of flavor.
Toss the grilled vegetables with a drizzle of olive oil and a light brush of the Honey Habanero Glaze for an added kick.
4. Serve.
Plate the grilled rainbow trout fillets alongside the grilled summer vegetables.
Drizzle the remaining Honey Habanero Glaze over the trout fillets and vegetables, and serve immediately.
5. Enjoy!
Tips:
If you don't have access to a grill, you can also cook the trout fillets in a skillet or under the broiler, and the vegetables can be roasted in the oven at 400°F for 20–25 minutes.
The sweet-spicy Honey Habanero Glaze makes a fantastic marinade, so feel free to prepare the trout in advance by marinating it for 30 minutes before grilling.
