For the citrus caper relish:
One 4 ounce jar capers, drained
¼ cup of red onion, minced
Zest of 1 small lemon
2 tablespoons fresh dill, chopped
2 teaspoons fresh lemon juice
1/2 teaspoon kosher or sea salt
Fresh cracked black pepper to taste
1 large clove garlic, minced
2 tablespoons olive oil
For the rainbow trout fillets:
2 medium Clear Springs Rainbow Trout fillets, rinsed and patted dry
2 medium bunches rainbow chard, rinsed and trimmed
2 lemons, sliced
8-10 sprigs fresh dill
Olive oil, for brushing
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
- If using cedar planks be sure to soak them for 2 hours or overnight prior to using.
- Combine the citrus caper relish ingredients in a bowl. Adjust seasoning to taste and set aside in the refrigerator until you are ready to use.
- Heat grill on high heat. If using a grilling fish basket, or cedar planks, have it set aside and ready to use.
- Lightly oil the trout and top with a few lemon slices and sprigs of dill. Lightly season the trout with salt and pepper. Set aside.
- Rinse and dry the rainbow chard. Lightly oil the chard and season with salt and pepper.
- If grilling traditionally: Wipe the hot grill with a paper towel that has been liberally oiled. Place trout skin side down on one side of the grill, cooking about 3 minutes per side.
- If using cedar planks: Place planks on one side of the grill. Cook the trout for 9-11 minutes or until firm and opaque.
- While trout is cooking, place the chard on the other side of the grill. Grill each side of the chard until the leaves are slightly crisped, holding the stems with tongs to turn them over. Continue grilling until all of the chard is cooked. Set aside.
- Discard any tough stem pieces of the chard. Slice and make a bed of chard using the leaves and stems. Lay the grilled trout on the chard.
- Spoon the citrus caper relish over the trout.