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I call this Spanish trout because it's wrapped in spicy ham. I also like prosciutto, but find it can get a little salty sometimes. Use what you like, as long as it is sliced fairly thinly.
4 trout fillets, cut in 2 pieces
8 slices ham or prosciutto
Heat a cleaned, oiled grill to medium high. Sprinkle the fish with cajun seasoning, wrap with ham slices and rub wrapped bundles well with olive oil. Grill until fish is just done, a few minutes per side. Serve with Spanish rice and Yellow Bell Pepper Aioli (see below).
2 tbs olive oil
1 cup chopped creole veggies (onion, bell pepper, celery blend)
1/4 cup diced shallot
1 jalapeno, seeded and minced
1 tbs minced garlic
1 tomato, diced
1 lb andouille, sliced and quartered
1.5 cups rice
1/4 cup habanero salsa (optional)
3 cups low sodium chicken stock
great add-ins: smoked paprika, green onions or cilantro (at end)
Preheat oven to 350. In a stainless steel saucepan or stockpot, heat olive oil over medium heat. Add creole veggies, shallot and jalapeno. Cook until veggies are softened, about 5 minutes. Stir in garlic, tomatoes and andouille. Saute, stirring another 5 minutes. Add rice and cook, stirring, until rice is opaque, about 2 minutes. Add the chicken broth and about a tablespoon of cajun seasoning. Stir well and bring to a boil. Cover with a tight fitting lid and put the pot in the oven. (NOTE: DO NOT PUT ANY POTS THAT HAVE PLASTIC OR RUBBER IN THE OVEN. You can also just let this simmer on low heat, but the bottom may get scorched or crusty.) Bake until rice is tender and the liquid absorbed, about 25 minutes. If you'd like to add in green onions or herbs, stir them in at the end, before serving.
Yellow Bell Pepper Aioli
2 yellow bell peppers, halved and seeded
1 shallot, quartered
2 cloves garlic
2 jalapenos, halved and seeded
1 1/2 cups mayo (lite, fat free are ok)
In a grill basket, add all veggies and rub them with a little olive oil. Grill over medium high heat (about 400 degrees) until veggies are softened, about 10 - 15 minutes. Remove the veggies from the grill and place in a bowl. Cover the bowl with plastic wrap and let veggies cool. When they are cool enough to handle, peel the skins off the peppers. In a blender, add the grilled veggies and mayo. Season to taste with cajun seasoning or salt/pepper. Blend until smooth.