Traeger Grills® - The Original Wood Pellet Grill
Grilled Rainbow Trout with Grilled Asparagus and Charred Lemon Vinaigrette By Taite Pearson This light and flaky fish makes for one unbeatable dish.
Ingredients
- 2 (10 oz) whole rainbow trout
- 3/4 Cup olive oil
- To Taste sea salt
- To Taste freshly cracked black pepper
- Pinch fennel pollen
- 2 lemons
- 1 Small shallot
- 2 Tablespoon whole grain mustard
- 1 Bunch asparagus, ends trimmed
- As Needed fennel fronds, for garnish
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