Grilled Rainbow Trout with Herb Crumb Topping

Serves 4

Ingredients

• 4-6oz Rainbow Trout Filets, skin on
• Extra Virgin Olive Oil
• 1 Cup Fresh Whole Wheat Bread Crumbs, about 3 slices of whole bread processed
• 4 Anchovy Filets, found near canned tuna in  regular grocery stores
• 1 Tbls Lemon Zest
• 1 Tbls Lemon Juice
• 1 Tbls Chives, minced
• 1 Tbls Rosemary, minced
• 2 Tsp  Garlic, minced
• Sea Salt and Freshly Ground Pepper

Directions

1. Place 3 Tbls of olive oil in a skillet over medium heat, add anchovy filets and stir with a whisk until filets begin to sizzle and disintegrate.  Reduce heat to medium and add in garlic and lemon zest cook about 1 minute, stirring constantly.
2. Next add in bread crumbs and herbs tossing until crumbs are all moist and toasted, lastly add in lemon juice, then salt and pepper to taste.  Go light on the salt since the anchovies are pretty salty themselves. Set mixture aside.
3. Preheat grill to medium high heat.
4. Brush Trout with olive oil on both sides, season with flesh side with salt and pepper.
5. Place filets skin side down on the grill and cover for about 3 minutes, open and flip flesh side down.  Cook for another minute or 2, then remove from grill.
6. Arrange trout on a platter and top with bread crumb mixture.  Serve with Grilled Squash recipe