Chargrilled Trout with Mixed Peppers and Anchoiade Sauce

Chargrilled Trout with Mixed Peppers and Anchoiade Sauce is a delightful fish dish that pairs the rich and smoky flavors of chargrilled trout with the sweetness and crunch of mixed peppers. The whole trout is seasoned with smoked sea salt flakes and aromatic fresh rosemary, then chargrilled over high heat. This cooking method imparts a robust, smoky flavor to the fish, making every bite a treat. Accompanying the trout is a vibrant medley of red, orange, and yellow peppers, stir-fried with green beans to add a touch of crispness. The highlight of the dish is the Anchoiade Sauce, a delicious Provençal-inspired mayonnaise-based sauce made with anchovies, capers, and parsley. This sauce adds a creamy, savory element to the plate, perfectly complementing the chargrilled fish and veggies. A wonderful dish for a hearty, flavorful meal, Chargrilled Trout with Mixed Peppers and Anchoiade Sauce is sure to impress both your family and guests with its colorful presentation and exquisite taste.

Chargrilled Trout with Mixed Peppers and Anchoiade Sauce Ingredients

▪️ 1 whole trout
▪️ 1 tsp smoked sea salt flakes
▪️ Fresh rosemary sprigs
▪️ 1 red bell pepper, sliced
▪️ 1 orange bell pepper, sliced
▪️ 1 yellow bell pepper, sliced
▪️ Handful of green beans
▪️ 1 lemon, cut into wedges
▪️ 1 tbsp olive oil

Anchoiade Sauce Ingredients

▪️ ½ cup mayonnaise
▪️ 2 anchovy fillets, finely chopped
▪️ 1 tbsp capers, chopped
▪️ 1 tbsp fresh parsley, chopped
▪️ 1 tsp lemon juice
▪️ Salt and pepper to taste

How to make Chargrilled Trout with Mixed Peppers and Anchoiade Sauce

Step 1: Preheat your grill to high heat. Clean and prepare the whole trout, seasoning it with smoked sea salt flakes and fresh rosemary sprigs.

Step 2: Place the trout on the grill and cook for about 5-7 minutes on each side, or until the fish is cooked through and has a nice char.

Step 3: In a large skillet, heat olive oil over medium-high heat. Add the sliced red, orange, and yellow peppers, and green beans. Stir-fry for about 5-7 minutes until the vegetables are tender yet slightly crispy.

Step 4: In a small bowl, combine the mayonnaise, chopped anchovy fillets, capers, fresh parsley, lemon juice, salt, and pepper. Mix well to create the Anchoiade Sauce.

Step 5: Serve the chargrilled trout with the stir-fried mixed peppers and green beans on the side. Add a lemon wedge and a generous dollop of Anchoiade Sauce. Enjoy!

Overview of Chargrilled Trout with Mixed Peppers and Anchoiade Sauce

Category	Details
Preparation Time	20 minutes
Cooking Time	15 minutes
Servings	2
Nutritional Information	Protein: 35g, Carbohydrates: 10g, Fats: 20g
Energy	1380 kJ (330 cal)
Main Ingredients	Whole trout, mixed peppers, green beans
Sauce Ingredients	Mayonnaise, anchovy fillets, capers, parsley
Cooking Method	Chargrilling, Stir-frying
Meal Categories	Dinner, Comfort Food, Family Meals
Key Flavors	Savory, Creamy, Aromatic
Texture	Crunchy vegetables, Flaky fish, Creamy sauce
Dietary Information	Contains fish, eggs (from mayonnaise)
Allergen Information	Contains fish, eggs (from mayonnaise)
Storage Tips	Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Serving Suggestions	Garnish with additional fresh parsley, serve with a side of roasted potatoes or a fresh green salad.

Fun Facts about Chargrilled Trout with Mixed Peppers and Anchoiade Sauce

▪️ Chargrilling is a popular cooking method that imparts a distinct smoky flavor to the fish.
▪️ Anchoiade sauce originates from Provence, a region in southeastern France known for its flavorful cuisine.
▪️ Fresh rosemary not only adds flavor but also has several health benefits, including anti-inflammatory properties.