Grilled Trout & Summer Squash With Smoky Scallion Labneh

Author Notes

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