Grilled Trout with Herb Crust, Charred Fennel, and Warm Orange Vinaigrette

Instructions

1. 1

   Preheat a gas or charcoal grill to medium-high heat, about 425 °F / 220 °C. If using a small saucepan for the vinaigrette on the grill, place it near the edge for indirect heating.

2. 2

   Cut the fennel bulbs into 3/4-inch wedges. Prepare the orange: finely grate the zest, squeeze out 3 tbsp juice, and reserve 4 to 6 segments with the peel removed for grilling.

3. 3

   In a bowl, combine the parsley, fennel fronds, garlic, gluten-free breadcrumbs, fennel seeds, 2 tbsp olive oil, orange zest, 1/2 tsp salt, and 1/4 tsp black pepper until a moist herb crust forms.

4. 4

   Coat the fennel wedges and orange segments with 1 tbsp olive oil, a pinch of salt, and a pinch of black pepper.

5. 5

   Pat the trout fillets dry with paper towels. Season both sides with the remaining salt and remaining black pepper. Press the herb mixture onto the flesh side of each fillet, leaving the skin side uncovered.

6. 6

   Place the fennel on the hot grill and cook for 4 to 5 minutes per side, until tender with grill marks. Grill the orange segments for 1 to 2 minutes per side, just until lightly caramelized. Remove both to a platter.

7. 7

   Lightly oil the grill grates. Place the trout skin-side down over medium-high heat, keeping the grill around 400 °F to 425 °F / 205 °C to 220 °C. Cook for 5 to 7 minutes with the lid closed until the skin is crisp.

8. 8

   Using a wide spatula, carefully move the fillets to an indirect heat zone or reduce the grill to medium, about 375 °F / 190 °C. Cook 2 to 3 minutes more, until the fish flakes easily and reaches an internal temperature of 145 °F / 63 °C.

9. 9

   While the trout cooks, place the reserved orange juice, honey, sherry vinegar, and Dijon mustard in a small saucepan. Warm for 1 to 2 minutes on the grill without bringing it to a hard boil. Remove from the heat and whisk in the remaining 2 tbsp olive oil until a warm, glossy vinaigrette forms.

10. 10

    To serve, arrange the charred fennel and grilled orange segments on plates. Set the trout fillets on top and finish with the warm orange vinaigrette. Serve immediately.