Asiago Peppercorn Fire Grilled Trout
with grilled vegetables

2 medium Trout fillets (2 pounds) with skin and bones removed
2-3 tablespoons of olive oil
1/2 cup finely grated asiago cheese
1 tablespoon fresh cracked peppercorns (coarse ground)

Vegetables:
3-4 small zuccini
3 large portabella mushroom caps
2 medium Red Peppers
3 medium white onions

Cut the trout fillets into serving size pieces. Coat each side of the trout pieces with olive oil. Sprinkle both sides of each piece of trout with the cracked peppercorns. Press lightly to make the cracked pepper stick to the pieces of fish. Save the asiago cheese for later. Place the peppered trout pieces in your refrigerator. Start your barbeque grill. Wait till the coals are white hot. Place the trout pieces skin side down on the hot grill. Cook uncovered for 5 minutes. Do not move or turn the fillets. A crust will develop on the underside of each piece of trout. Carefully sprinkle the grated asiago cheese on top of the trout pieces. Do not turn the trout pieces. Cover the grill and cook for an additional 4-5 minutes. Remove the trout from the grill and serve. Serves 3-4 people.

Grilled vegetables ( Portabella Mushrooms sliced into 1 inch slices, 3-4 small 6 inch Zucchini cut into half, 2 medium Red Peppers quartered with seeds removed, 2-3 medium White Onions cut in half) coated with olive oil go well with this recipe. Grill the vegetables till tender. Grill the vegetable prior to cooking the trout. Remove from the grill, cover and keep warm.

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