Many anglers will be coming home with trout from opening day this weekend, and Seattle chef and restaurateur Tom Douglas provides his take on how to cook them.
Douglas will contribute some of his tasty recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October. Catch of the Day will also include recipes from other local chefs, tackle shop owners and fish-market owners.
Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit and Serious Pie Westlake. Another new Douglas restaurant, Tanaka San will open in June at the Via6 Apartment Complex in downtown Seattle.
Grilled Trout with Tomato Olive Salsa Fresca/ Tom Douglas
Makes four servings
For the perfect side dish to this grilled trout served with a fresh Italian style tomato relish, toss hot fettuccini with butter and grated parmesan and top with sage leaves lightly browned in butter.
Ingredients for the salsa fresca:
Six roma tomatoes
Three tablespoons pitted and roughly chopped kalamata olives
Two tablespoons extra virgin olive oil
One tablespoon chopped flat leaf parsley
Five teaspoons capers
½ teaspoon minced garlic
½ teaspoon fresh lemon juice
½ teaspoon red wine vinegar
Zest from one lemon, cut with a zester into fine strips
Freshly ground black pepper
Ingredients for the grilled trout:
Four whole trout, cleaned, about 12 ounces each
Four sprigs thyme
One lemon, quartered and thinly sliced
½ onion, quartered and thinly sliced
Two cups all-purpose flour
Two tablespoons kosher salt
One tablespoon freshly ground black pepper
Lemon wedges for garnish
To make the salsa fresca, remove the cores, then cut the tomatoes into quarters, lengthwise. With a paring knife, scrape away all the seeds. Cut the tomato flesh into small dice. In a bowl, combine the zest with the tomatoes, olives, oil, parsley, capers, garlic, lemon juice, vinegar, and pepper. Taste the relish before you add any salt, because the olives and capers are already salty. Set aside at room temperature.
Fire up the grill.
Stuff the cavity of each trout with some of the thyme, lemon, and onion. In a bowl, combine the flour with the salt and pepper. Dredge both sides of the trout in the seasoned flour, shaking off excess. Brush the grill and fish with oil. Grill over direct heat, with the grill covered, until done, flipping halfway through, about 12 minutes total cooking time. Remove from the grill.
Put a fish on each plate. Set a large spoonful of salsa fresca and a lemon wedge alongside each fish and serve immediately.
(Photos by Greg Gilbert and Steve Ringman, Seattle Times staff photographers)