
recipe
Rainbow Trout and Green Olive Skewers with Cucumber Dill Sauce
Cedar skewers impart a delectable smoky flavor to these trout and olive kabobs. Great on the grill or in the oven.
SERVINGS
4 people
INGREDIENTS
Trout Skewers:
- 4 (5-6 oz.) Clear Springs Trout Fillets
- 8 Cedar Grilling Skewers
- ½ cup Sicilian Olives, pitted
- 1 cup Mint Leaves
- 2 cloves Garlic, crushed
- 1 tsp. Lemon Zest
- 1 Egg White
- Sea Salt to taste
- Cracked Black Pepper to taste
- 1 tsp. Red Pepper Flakes
Cucumber Dill Sauce:
- 1 cup Greek Yogurt
- ¼ cup Cucumber
- 2 cloves Garlic
- 1 tsp. Lemon Zest
- ½ Tbsp. Lemon Juice
- ¼ tsp. Kosher Salt
- 2 Tbsp. Parsley
- 2 Tbsp. Fresh Dill
DIRECTIONS
Trout Skewers:
- Soak skewers in warm water for several minutes.
- Remove skin from the rainbow trout fillets. Cut the fillets into 2-inch pieces.
- Place the trout, olives, mint, garlic, lemon zest, egg white, salt, pepper, and red pepper flakes in a food processor and pulse until combined.
- Divide mixture into 16 oval shaped patties.
- Thread two patties onto each skewer.
- Grill the skewers for 3 minutes on each side or until golden brown.
- Serve with fresh sliced tomatoes and cucumber dill sauce.
Cucumber Dill Sauce:
- Chop fresh parsley and dill, and mince garlic.
- Zest and juice lemon
- Cut cucumber in half lengthwise and scoop out seeds. Slice into thin pieces.
- Place parsley, dill, garlic, lemon zest, lemon juice and cucumber into a bowl.
- Season with salt and add Greek yogurt, mixing everything to combine.
- Serve in a small bowl for dipping alongside grilled rainbow trout and olive skewers.
*Keep a spray bottle of water handy in case of flare-ups.