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Grilled Garlic Scapes & Trout with Fresh Herbs

Prep Time:  10 minutes

     Cook Time:  12-15 minutes

     Serves:  4

This unique recipe is as summer as it gets – fresh, whole trout slathered in a garlic scape and herb paste, touched with lemony lightness and lingering smoke from the grill.

Ingredients

  • 2 bunches large garlic scapes (6 to 8 scapes per bunch), tips above the bud removed and discarded
  • 2 whole trout (1 lb. each), cleaned
  • 3 Tbsp. local sunflower or olive oil, divided
  • 2 cups mixed fresh herbs (rosemary, thyme, parsley, sage, tarragon, basil, etc.)
  • 1 lemon, one half thinly sliced into rounds and the other half cut into wedges for serving
  • Salt and pepper to taste

Directions

  1. Prepare grill. Trim an inch off the bottom of the scapes and reserve. Toss 1 tablespoon of oil with the rest of the whole scapes, using your hands to really coat them. Sprinkle with salt and pepper. Combine the trimmed scape bottoms with the remaining 2 tablespoons oil and herbs in a food processor and pulse until coarsely chopped.
  2. Rub the outside of the trout with a bit of oil and season the outside and inside with salt and pepper to taste. Smear the inside cavities with the herb-oil paste and line with the thinly sliced lemon. Oil the hot grill grates and grill the trout for about 4 to 5 minutes per side, or until cooked through. Remove to a serving platter and tent with foil.
  3. Carefully toss the whole oiled garlic scapes onto the grill, turning them with tongs, until softened and starting to blacken in places, about 3 to 4 minutes. Place them on the serving platter around the fish and serve with lemon wedges and toasted, buttered baguette slices, if you wish.

Notes