Trout with Clementine, Scallion and Ginger

Our last trout recipe included wrapping trout in bacon, but nothing beats the taste of slightly charred fish that's cooked directly on the grill. Stuffed with clementine wedges, the juices from the orange adds a sweet citrus element to the dish. And the scallion ginger soy sauce gives it a tangy, spicy Asian flair. Put away the smoker and the bacon, and try cooking your trout differently. You'll love this recipe. We promise. 

Servings: 2

Prep Time: 30 minutes

Cooking Time: 5-7 minutes

Ingredients:

- 2 whole pan size trout, scaled and gutted

- kosher salt, to taste

- 2 green onions, 1 chopped and 1 sliced in half lengthwise

- oil for brushing

- 1 clementine orange (or tangerine), peeled and segmented

Ginger Scallion Sauce

- 2 tablespoons of peanut oil

- 3 green onions, white and light green parts minced

- 1 tablespoon of fresh ginger, minced

- ¼ cup of low sodium soy sauce

- ¼ teaspoon of sesame oil

- 1 tablespoon of rice vinegar

- 1 teaspoon of white sugar

- 1 Thai (bird’s eye) chili, thinly sliced

1. Prepare grill to high heat. 

In a small saucepan, combine peanut oil, minced green onions and minced ginger. Warm up mixture for a couple minutes, but do not brown. Pour green onion mixture into a small mason jar, along with other sauce ingredients. Set aside and shake well before use. 

2. Rinse trout under cold water and pat dry with paper towels. Brush the skin and cavity with oil, and then sprinkle lightly with salt. Stuff cavities with clementine wedges, sliced green onion and a drizzle of ginger scallion sauce. 

Hint: Pull clementine wedges normally before stuffing, or you can slice out the wedges with a sharp knife to get rid of the skin. This will allow the wedges to release more juices during grilling. 

3. Clean grill grates and brush oil over grates before cooking to avoid sticking. Lay down stuffed trout and cook for 3-5 minutes on each side until cooked through and slightly charred. Cooking time will vary.

4. Drizzle ginger scallion sauce over fish and garnish with chopped green onion before serving. 

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