Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping

Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping
Photo by Annabelle Breakey

Ingredients

  • Freshly ground black pepper
  • About ¼ cup extra-virgin olive oil, divided
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • ½ cup panko (Japanese bread crumbs)
  • About ¾ tsp. salt, divided
  • 2 teaspoons very finely shredded lemon zest
  • Freshly ground black pepper
  • + 17 more ingredients
    • 1 tablespoon minced garlic (3 medium cloves)
    • 2 medium heads radicchio (see Notes)
    • 2 oil-packed anchovy fillets, minced
    • 2 tablespoons pine nuts
    • ½ cup panko (Japanese bread crumbs)
    • 2 teaspoons very finely shredded lemon zest
    • About 1 tbsp. lemon juice
    • 2 tablespoons pine nuts
    • 2 medium heads radicchio (see Notes)
    • 4 skin-on trout fillets (each about 1/2 in. thick)
    • 1 tablespoon finely chopped flat-leaf parsley leaves
    • About 1 tbsp. lemon juice
    • 1 tablespoon minced garlic (3 medium cloves)
    • 2 oil-packed anchovy fillets, minced
    • About ¼ cup extra-virgin olive oil, divided
    • 4 skin-on trout fillets (each about 1/2 in. thick)
    • About ¾ tsp. salt, divided

1. Toast pine nuts in a wide (not nonstick) frying pan over medium heat until lightly toasted, about 3 minutes. Pour into a medium bowl and set aside.2. In the same pan, heat 1 tbsp. olive oil over medium heat until just warm and add panko. Toast panko, stirring occasionally, until a shade darker...

View full recipe at My Recipes

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