Grilled Trout with Crema de Aguacate and Pineapple Pistou
Crispy Rainbow Trout atop a base of crema de aguacate, and finished with a drizzle of pineapple pistou.
Ingredients
10 ea Rainbow trout fillet, skin on
2 Tbsp salt, kosher, divided
2 tsp black pepper, ground
¾ cup extra virgin olive oil, divided
3 Tbsp garlic, minced, divided
2 qt basil leaves, hand torn
2 cups DOLE® Canned Crushed Pineapple in Juice, drained & divided
2 cups aged gouda cheese, grated fine
½ cup Plum tomatoes, roughly chopped
2 Tbsp butter, unsalted
½ cup yellow onion, minced
1 qt chicken broth
2 cups DOLE Chef-Ready Cuts Diced Avocado, thawed
2 tsp lime juice
2 ½ cups heavy cream
1 tsp cumin, ground
10 ea lemon wedges
Directions
- Dry the fish fillets with a paper towel and season with 1 Tbsp of salt and all of the pepper. Drizzle with 2 Tbsp of olive oil and set aside.
- Heat a grill or griddled pan and grill the fish skin side down only, covered with either a lid or foil until fish is fully cooked through, roughly 3-4 minutes, depending on how thick the fillet is.
- In a food processor, add the remaining olive oil, 2 Tbsp of garlic and basil. Pulse until a smooth paste is formed. Add in the pineapple, gouda and tomatoes and pulse until a fine “pesto” is formed to create a pistou.
- In a small pot over a medium to high heat, melt the butter, cook the onions with 1 Tbsp of garlic until translucent and aromatic.
- Add the chicken broth, avocado and lime juice and boil for roughly 5 minutes.
- Blend this in a blender with heavy cream and cumin, adjust seasoning to taste.
- Serve with the avocado puree on base of plate, topped with fish fillet and dressed with pistou. Add lemon wedges to accompany each serving.