Originally, when contemplating a recipe to represent the Denver Broncos as part of our NFL Recipe Series I was focused on creating something with Rocky Mountain oysters. Not the most glamorous of choices to be sure, but they are served at bars and restaurants in Denver and are even available at Coors Field where the Colorado Rookies play (couldn’t confirm whether or not they are available at Broncos’ games).
Fortunately or unfortunately, I was unable to procure bulls’ “oysters” in the Salt Lake area and after some further research decided to turn to rainbow trout.
Interestingly rainbow trout aren’t native to Colorado and were introduced to the environment in the 1880’s. Nonetheless, ever since the early 1900’s they have been a staple of menus in Colorado (click here for an amazing historical collection of Colorado menus).
The recipe I threw together is a simple preparation of rainbow trout that creates a balance of lemon, garlic, rosemary, and smokey flavor in the fish. Additionally, beets looked mighty tasty at the store, so a roasted beet arugula salad seemed like a logical to side dish for the trout.
Be sure to check back in later today for Thirsty Thursday and next Monday for the final week of our NFL Recipe Series with the AFC East and New York Jets…J-E-T-S, JETS! JETS! JETS!
- 1 lb fresh rainbow trout (gutted and boneless)
- 1 medium sized lemon
- 3-4 large sprigs of rosemary (washed)
- 1 garlic clove (finely diced)
- Olive oil
- Salt & pepper
Roast Beet & Arugula Salad:
- 6 (total) medium sized red and yellow beets (roasted with salt, pepper, & olive oil)
- 1/2 container of prewashed arugula
- 4 oz of goat cheese
- 1 lemon
- Olive oil
- Salt & pepper
- Set your grill up for indirect cooking, preheat to high, and presoak any woodchips (if necessary).
- Throughly rinse and pat dry the trout.
- Open up the trout like so.
- Sprinkle olive oil and the juice of 1/4 of a lemon over the trout, then generously salt and pepper the meat.
- Sprinkle the finely chopped garlic clove equally over the inside of the trout and then stuff him with around 4 slices of lemon and the rosemary sprigs. Lightly drizzle olive oil over the outside of the trout as well as a dusting of salt and pepper.
- Put a sheet of aluminum foil over the cool area of the grill and place the stuffed trout on the foil (facing the underside of the trout on the grill towards the smoke will allow more flavor to be taken in by the meat). Add the woodchips to the coals, smokerbox, etc. Close the lid and smoke the fish.
- While the trout is cooking, construct your roasted beet salad…a layer of arugula, then the roasted beets (quartered), topped with crumbled goat’s cheese. Generously drizzle olive oil and the juice of half-to-one lemon over the salad. Salt and pepper to taste.
- The trout should be ready when it is lightly firm to the touch. Remove from grill and allow to rest for a few minutes.
- Remove the trout stuffing, slice the fish into manageable pieces, plate and serve with the salad.
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