Grilled Steelhead Trout with Summer Garden Relish
Notes Buying tip: Ask for skin-on fillets at the counter. Look for deep pink-orange flesh and no fishy smell. Grill
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Cooking tools:
- Grill
- Fish spatula
- Instant-read thermometer
- Microplane
- Grill brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Kitchen timer
- Plate
- Serving platter
Ingredients
- Fish
- 4 steelhead trout fillets, skin-on (6–8 oz each)
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp black pepper, freshly cracked
- Summer Garden Relish
- 1 cup cherry tomatoes, halved
- ½ English cucumber, small dice
- 1 shallot, finely minced
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh mint leaves, torn
- 1 lemon, zested and juiced
- 1 tbsp red wine vinegar
- 1 tsp honey
- ¼ tsp crushed red pepper flakes
- 1 tbsp olive oil
- Flaky sea salt, for finishing
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