by Mario Batali

Grilled Whole Lake Trout with Onions, Olives and Red Chard Recipe

This grilled lake trout recipe captures the essence of summer cooking

Grilled fish is a favorite of ours because it's light and easy -- exactly how cooking should be at this time of year.

Like vegetables and herbs, fish is both regional and seasonal. In this grilled whole lake trout with onions, olives & red chard recipe, I call for lake trout, available year-round from the Great Lakes, particularly Lakes Huron, Superior and Michigan. (Of course, I'm partial to Michigan lake trout). Substitute other fish, such black bass, snapper or striped bass, depending on what is freshest.

The key to delicious seafood eating is a friendly fishmonger. Ask him or her what product was delivered most recently. Fresher fish is uniformly more delicious.

Italians like their fish served plain, unaccompanied by contorni or side dishes. Americans prefer fish with vegetable accompaniments and sauces. In this recipe, I split the difference. The green olive pesto is passed separately, preserving the spirit of the Italian preparation while satisfying eaters who prefer some sauce on the side.

The first thing I'll do when we get to Michigan is take a swim in the lake. Then I'll probably mix myself an Aperol spritz. Third thing I'll do is fire up the grill for some fish.

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Grilled Whole Lake Trout with Onions, Olives & Red Chard Recipe

    Prep Time: 20 minutes

    Cook time: 19 minutes

    Yield: Serves 4

Grilled Whole Lake Trout with Onions, Olives & Red Chard Ingredients

    2 lake trout, approximately 2 pounds each, scaled, gutted and rinsed

    Salt and pepper

    6 tablespoons extra-virgin olive oil, divided

    1 large red onion, thinly sliced

    1 cup cured black olives, preferably Ligurian

    4 cups chopped red Swiss chard (about 2 pounds), cut into 1-inch-wide strips

    Juice and zest of 1 lemon

    1/2 cup Green Olive Pesto (recipe below)

    2 lemons, sliced into wedges

Grilled Whole Lake Trout with Onions, Olives & Red Chard Recipe Instructions

    Preheat the grill or broiler.

    Pat the fish dry, season inside and out with salt and pepper, and brush with 2 tablespoons olive oil.

    Place on the grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until the skin is nearly charred and crispy, yet the flesh is still moist near the bone. (You can check with a meat thermometer; internal temperature at the bone should get to 135 F to 140 F.)

    Heat a 12-inch skillet over medium heat and add 4 tablespoons olive oil.

    Add the onion and cook 1 minute, until wilted.

    Add the black olives, chard, and lemon juice and zest, and toss until wilted, 2 to 3 minutes.

    Season with salt and pepper.

    Place the fish on a large serving platter, arrange the chard around the edges, and serve immediately.

    Pass the green olive pesto and lemon wedges separately, so diners can serve themselves.

Green Olive Pesto Ingredients

    Makes 2 1/2 cups

    1 1/2 cups large of jump green olives, such as ascolane, pitted

    1/2 red onion, chopped

    1/4 cup pine nuts

    1 clove garlic, thinly sliced

    1/2 cup extra-virgin olive oil, approximately

Green Olive Pesto Recipe Instructions

    In a food processor, combine the olives, onion, pine nuts and garlic, and blend for 1 minute. Allow to stand 30 minutes before using.

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Fish, Lake Trout, Grilled Whole Lake Trout Recipe, Fish

From "Mario Batali Simple Italian Food: Recipes from My Two Villages"


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