Grilled trout ciabatta

Try our delicious grilled trout ciabatta - a culinary masterpiece featuring perfectly cooked fish on a crispy ciabatta roll, bursting with flavors.

Ingredients:

• 3 tablespoons frozen orange juice concentrate, thawed
• 1 tablespoon dried fines herbes
• 1 teaspoon red pepper flakes
• 910g trout, cleaned, heads and tails removed
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• 1 (19-ounce) loaf ciabatta bread
• 2 cups spring salad mix
• 2 tomatoes, sliced
• 1/2 small red onion, thinly sliced

Instructions:

1. Combine salad dressing, orange juice concentrate, herbs, and red pepper flakes in a medium bowl.
2. Put the trout in a large resealable bag and pour the salad dressing mixture over the fish. Remove air from the bag, seal it, and let it marinate in the refrigerator for 1 to 2 hours.
3. While waiting, create the artichoke aioli by mixing mayonnaise, artichoke bruschetta topping, lemon juice, and cayenne in a medium bowl. Keep it chilled until needed.
4. Prepare the grill for direct cooking over medium heat and ensure the grates are well-oiled.
5. Take out the trout from the marinade, discard any excess marinade, and place the fish on the grill with the flesh side down. Grill each side for 3 to 4 minutes, or until cooked through. Once done, remove from the grill and set aside.
6. Horizontally slice the ciabatta bread and lightly toast it on the grill. Spread artichoke aioli on both sides. Gently remove the skin from the trout fillets (bones should stick to the skin).
7. Put together the sandwich and cut it into individual serving portions.

Summary:

• Calories: 4903 kcal
• Fat: 296 g
• Protein: 248 g
• Carbs: 313 g
• Potassium: 5901 mg
• Magnesium: 603 mg