Cedar skewers impart a delectable smoky flavor to these trout and olive kabobs. Great on the grill or in the oven.
Servings: 4
Trout Skewers:
- 4 (5-6 oz.) Clear Springs Trout Fillets
- 8 Cedar Grilling Skewers
- ½ cup Sicilian Olives, pitted
- 1 cup Mint Leaves
- 2 cloves Garlic, crushed
- 1 tsp. Lemon Zest
- 1 Egg White
- Sea Salt to taste
- Cracked Black Pepper to taste
- 1 tsp. Red Pepper Flakes
Cucumber Dill Sauce:
- 1 cup Greek Yogurt
- ¼ cup Cucumber
- 2 cloves Garlic
- 1 tsp. Lemon Zest
- ½ Tbsp. Lemon Juice
- ¼ tsp. Kosher Salt
- 2 Tbsp. Parsley
- 2 Tbsp. Fresh Dill
Trout Skewers:
- Soak skewers in warm water for several minutes.
- Remove skin from the rainbow trout fillets. Cut the fillets into 2-inch pieces.
- Place the trout, olives, mint, garlic, lemon zest, egg white, salt, pepper, and red pepper flakes in a food processor and pulse until combined.
- Divide mixture into 16 oval shaped patties.
- Thread two patties onto each skewer.
- Grill the skewers for 3 minutes on each side or until golden brown.
- Serve with fresh sliced tomatoes and cucumber dill sauce.
Cucumber Dill Sauce:
- Chop fresh parsley and dill, and mince garlic.
- Zest and juice lemon
- Cut cucumber in half lengthwise and scoop out seeds. Slice into thin pieces.
- Place parsley, dill, garlic, lemon zest, lemon juice and cucumber into a bowl.
- Season with salt and add Greek yogurt, mixing everything to combine.
- Serve in a small bowl for dipping alongside grilled rainbow trout and olive skewers.
*Keep a spray bottle of water handy in case of flare-ups.
Angela writes for Fresh Fish Kitchen, the recipe blog powered by Clear Springs Foods. This community was created by seafood lovers for seafood lovers. Their mission is to make cooking seafood at home easy, fun and healthy by exploring the many ways to cook sustainable, responsible rainbow trout.
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