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
It's a crowd-pleaser! Adults, enjoy with chilled white wine.
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
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
- 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.
- 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.
- In a small bowl, combine together the green onion, fresh herbs, chili pepper, walnut and pomegranate seeds.
- 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.