Recipe Alert! Pan-Grilled Trout with Pomegranate and Fresh Herbs

There are two ways you can easily cook this delicious grilled trout topped with a fresh herb crust and the sweet, tart, seeds of a pomegranate. Grill skin-on without turning, and cover the grill for the last two minutes of cooking to finish the top, or flip to cook through. Alternatively, broil the trout to get a nice, slightly charred crust on the exterior while cooking its interior to your desired degree of doneness.

Pan-Grilled Trout with Pomegranate and Fresh Herbs

  • Servings: 4
  • Difficulty: super easy!
  • Print

It's a crowd-pleaser! Adults, enjoy with chilled white wine.

Ingredients

1 large trout fillet, skin left on

2 – 3 tablespoons extra-virgin olive oil, or coconut oil

Sea salt and freshly ground black pepper, to taste

Herb Crust

2 stalks green onion, finely minced

½ cup fresh herbs, chopped (flat-leaf parsley leaves, mint leaves)

Chili pepper, finely chopped (optional, as desired)

¼ toasted walnuts, finely chopped

Seeds of 1 pomegranate

Lemon wedges, to serve

Directions

  1. Preheat grill. Slice prepared fillet into desired pieces or leave whole. Rub all over with the olive oil, or coconut oil. Season to taste with salt and pepper.
  2. Grill skin side down for 5 – 6 minutes. Flip and cook through for another five minutes, getting a slightly charred exterior. Watch the heat. Be careful not to burn the fish.
  3. In a small bowl, combine together the green onion, fresh herbs, chili pepper, walnut and pomegranate seeds.
  4. Remove the trout from the grill, top with the herb crust mixture and enjoy! Serve with lemon wedges.

Tips for Serving

Add another flavour dimension to the herb crust mixture with a ½ tablespoon maple syrup or honey.

Serve with creamy mashed potatoes or a light salad.

Credit: Recipe adapted from the cookbook “Paleo Everday” by Pete Evans.

See more: Food You’ll Love Cooking!

26 thoughts on “Recipe Alert! Pan-Grilled Trout with Pomegranate and Fresh Herbs

  1. It’s amazing how things can be so spot on. We came back from our Easter break last week, from a place where we had one of the best trouts ever. And we bought and brought home some, packed in ice, fished out straight from the river. We opened our emails, and voila! Eartha’s recipe for grilled trout!!! How cool was that?:)
    Definitely trying this -of course- dear!:):):)
    Sending you our love,
    Mirella and Panos

    Liked by 1 person

  2. Thanks for such a lovely presentation of what looks like good eating. I have found if it’s pleasing to the years. the stomach is on it’s way to feeling mighty fine about it too.

    I’ve got the pomegranate in the fridge freezer. Now…where am I going to find me some trout???

    Liked by 1 person

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