Grilled Garlic Scapes & Trout with Fresh Herbs
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
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.
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.
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.
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