Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette
Recipe Overview
Level: Easy
Total Time: 45 minutes (includes resting time)
Active Time: 30 minutes
Yield: 4 servings
Directions
Preheat a charcoal or gas grill to high for direct grilling. Brush the cut sides of oranges and radicchio with olive oil, then season with salt and pepper. Place them cut-side down on the grill and cook until charred and slightly softened. Transfer the radicchio to a platter.
Squeeze the orange juice into a bowl. Whisk in almonds, vinegar, parsley, honey, mustard, and salt and pepper to taste. Gradually whisk in olive oil until emulsified. Let the vinaigrette sit at room temperature for at least 15 minutes before serving.
Brush trout fillets with canola oil and season both sides with salt and pepper. Grill until golden brown and slightly charred on both sides, and just cooked through—about 3 minutes per side. Transfer the trout to the platter with the radicchio, immediately drizzle with the vinaigrette, and garnish with parsley leaves.
