GRILLED TROUT WITH HERBS AND CITRUS-NUT OIL DRESSING

Grilled Trout with Herbs and Citrus-Nut Oil Dressing image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings (about 5 ounces fish flesh to eat)

Number Of Ingredients 11

4 boneless trout, each about 8 to 9 ounces, cleaned
Kosher or sea salt and freshly ground black pepper
2 tablespoons unsalted butter, thinly sliced
1 shallot, minced
2 tablespoons chopped fresh tarragon leaves
Extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons finely grated orange zest (from 1 small orange)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup hazelnut oil

Steps:

Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.
Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side. Set aside for 5 minutes before serving.
Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.
Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.

Nutrition Facts : Calories 413 calorie, Fat 30 grams, SaturatedFat 6 grams, Carbohydrate 1 grams, Protein 33 grams