Orange-Fennel Grilled Trout

You don't have to tell anyone that this delicious recipe is actually good for you! It makes me feel a lot better about snarfing down that ice cream later!
  • 1 tablespoon fennel seeds
  • 1/2 cup chopped parsley
  • 3 tablespoons orange juice
  • 3 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons grated orange zest
  • 4 whole rainbow trout (10 ounces each) -- fresh, if you're lucky!
  • 2 tablespoons dry white wine (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preheat the grill to medium.

Meanwhile, in a small ungreased skillet, toast the fennel seeds over medium heat, shaking the pan, until golden and fragrant, 1 to 2 minutes. Transfer the seeds to a spice grinder or mini food processor and process until ground to a powder. Place the ground fennel in a small bowl and add the parsley, orange juice, tomato paste, garlic, and orange zest, stirring to combine.

Dividing evenly, rub the herb-tomato paste mixture into the cavity of each trout. Make 4 diagonal slashes on each side of the trout. Sprinkle with the wine (if using), then the salt and pepper. Grill the trout, covered, turning once, for 12 minutes or until it is opaque at its thickest point.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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