- Prep time 20 minutes
- Cook time 20 minutes
- Serves 4
Rainbow trout get their name from the beautiful colors that shine on their skin. They have a mild, slightly nutty flavor and are a great source of protein and omega-3s. The versatile fillets are perfect for easy weeknight meals, as they grill up in mere minutes and quickly take on smoky char flavors. This dish also celebrates abundant summer squash that pairs beautifully with the trout; choose squash that are small to medium in size with unblemished skin (larger squash tend to have a more watery texture and flavor). Grilling squash is a simple way to bring depth to the vegetable.
Grilling trout with the skin on protects the delicate flesh (which can have a pink or orange hue) and achieves nice crispy spots. Oil both the grates and fish to prevent sticking and grill the fillets mostly skin-side down for meat that’s flaky and tender. The scallions that are grilled alongside transform into a smoky yet bright and lemony labneh sauce that balances the caramelized fish and veggies, with capers that bring welcome pops of tangy brine. Dill is a natural pairing for the toasty trout, while chopped watercress adds fresh peppery notes (arugula would also work well). Leftovers are great the next day, chopped and turned into a cold pasta salad. —kay chun
Test Kitchen Notes
The Green Plate Club is a recipe column by Kay Chun. Each month, she’ll show us how to make a great meal while being a little kinder to the planet—one clever tip, trick, or swap at a time. —The Editors
1 1/2 pounds
mixed summer squash (such as green and golden zucchini, pattypan, and zephyr), halved lengthwise
callions, trimmed and halved crosswise
plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
skin-on rainbow trout fillets with pin bones removed (about 1 ½ pounds)
labneh or drained full-fat Greek yogurt
baby watercress, coarsely chopped
coarsely chopped dill
- Heat a grill or cast-iron grill pan over medium-high heat. Lightly grease the grates.
- In a medium bowl, toss squash and scallions with 2 tablespoons of the oil and season with salt and pepper. Grill the vegetables until golden and tender, turning occasionally, 6 to 8 minutes for the scallions and about 15 minutes for the squash; transfer to a cutting board. When cool enough to handle, finely chop the scallions and cut the squash into 2-inch pieces.
- Pat trout dry, then rub the fillets all over with 2 tablespoons of the oil and season with salt and pepper. Grill skin-side down until lightly charred and opaque around the edges, 2 to 3 minutes. Flip and grill until just cooked through, 1 minute longer. Transfer to a large plate.
- Meanwhile, in a small bowl combine the labneh, 3 tablespoons water, lemon juice, shallot, and capers and whisk until well blended. Slowly whisk in the remaining 1/2 cup oil. Stir in the chopped grilled scallions and season with salt and pepper.
- Spread some labneh sauce on 4 plates and top with the squash and trout. Sprinkle over the watercress and dill. Drizzle any remaining sauce on top and serve warm.