Grilled Trout Ciabatta Recipes

Steps:

• Heat grill to medium-high heat.
• Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
• Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
• Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

Steps:

• Preheat grill to medium heat.
• Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
• In a small bowl, combine pesto and mayonnaise.
• Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.

Steps:

• Preheat a grill pan to medium-high heat. Brush the sliced ciabatta with a little olive oil. Place on the grill pan and cook until toasted and grill marks form, about 2 minutes per side.
• Combine the ricotta, 2 tablespoons olive oil, chives, salt and pepper in a small bowl. Set aside.
• Bring a large pot of salted water to a boil Add the snap peas and cook for 3 minutes. Immediately plunge them into a bowl of ice water until cold. Remove and pat dry. Cut half of the peas lengthwise (leave the other half whole). Combine the cut and whole peas with the basil and mint in a large bowl. Add the lemon juice and remaining 3 tablespoons oil and toss to coat.
• Place the grilled ciabatta on a serving dish. Add a dollop of the ricotta mixture to each piece and then top with some snap pea salad. Sprinkle with sea salt flakes before serving.

Steps:

• Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.

Steps:

• Marinate the red pepper, onion, zucchini, and the portabella mushroom in the olive oil, balsamic vinegar, Italian seasoning mixture for 1 hour then grill on med high heat till softened and browned about 5 to 8 minutes.
• Slice the peppers into slices, separate the onions into rings, slice the portabella mushrooms.
• Spread the roasted garlic on one side of the toasted bread.
• Spread your option of Pesto and or giardeniera spread.
• Layer the veggies and cheese.
• Place top on and enjoy.

Steps:

• Preheat a grill pan over medium-high heat.
• Slice ciabatta in half lengthwise, then cut each half into 1" slices.
• Place bread on grill pan cut side down and grill until golden and crisp.
• Working quickly, drizzle the toasted side with olive oil.
• Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
• It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
• Sprinkle with salt and pepper and serve immediately.