Grilled Rainbows w/Zucchini Tempura

After today's fishing adventure we had two very nice, big trout we wanted to cook for dinner. Hey, we earned it!  So when we got home, I got to cleaning fish while Brownie started cooking. It's a trade-off.

He started gathering ingredients in the garden and before I knew it, delicious smells were filling the house!

What I love most about this recipe is that all of the elements work well together and there are just enough things to play with and combine without being too hectic.  The simple, natural taste of trout with lemon and dill is just delicious; nothing overpowers the essence of the meat.  My favorite discovery was a big bite of trout with a nasturtium flower - they were beautiful together!  Every bite I created had fun flavors that worked well together - and it was so gorgeous!

Double satisfaction that the majority of our ingredients came out of our garden :-)

I will do my best to create a recipe here from Brownie's creation here:



Ingredients:

• Sea Salt
• Olive Oil
• Garlic Powder
• Black Pepper
• Peanut Oil
• Green Beans
• Pancetta
• Onion
• 1 medium yellow zucchini, halved and sliced longways
• Radish
• 1 Garden Salsa Chile
• 1 Lemon
• Fresh Dill
• Eggs
• Riced Cauliflower 
• Fresh Nasturtium Leaves and Flowers
• Panko
• 2 large Rainbow Trout

Directions:

• Chop a handful of nasturtium leaves and slice your radish and chile pepper for quick garnishing later


• Slice Lemon - stuff each trout with lemon slices and fresh dill, rub down outside of fish with sea salt
• Start boiling water in two pans - one to steam green beans and the other to blanch your riced cauliflower
• Chop pancetta (or buy previously chopped) and onion
• Heat a little olive oil and start to caramelize onions (you'll want them sweet, trust me).  When onions are close, add pancetta and toss until mixed and turn down to low
• Heat up your grill and get it ready for the fish
• Add green beans to pot for steaming and sprinkle lightly with salt
• Add a couple handfuls of riced cauliflower to the other pan of boiling water and stir for just a few minutes before straining and setting aside.  If you want a drier texture, sprinkle them out on a paper towel while you cook the fish.
• Make an egg wash for the zucchini - whisk eggs with salt, pepper and garlic powder to taste
• Put Panko in a bowl next to your egg wash
• Turn off burner to green beans, but leave them in the pot
• Turn off burner to pancetta and onions but leave them in the pan
• Put the trout on the grill and cook until the meat flakes and the skin is browned (6 minutes or so on each side depending on the size of your fish)
• Put the grilled fish in the oven to stay warm (don't turn ON the oven)
• Heat your peanut oil until a drop of water sizzles - ready for frying!
• Egg wash each piece of zucchini and roll it in the panko until it is covered
• Put crusted zucchini into the peanut oil and let it fry until golden brown
• Set finished zucchini on a paper towel to drain
• Toss green beans with pancetta and onion and heat just a bit to mingle flavors
• Lay down a layer of pancetta and green beans, lay trout over green beans and sprinkle with chopped nasturtium leaves and riced cauliflower, set pieces of zucchini around plate, then garnish with your radish, chile pepper and nasturtium flowers. 

Let us know how yours turned out!  We loooooved ours!!!!