Grilled Whole Lake Trout

with Onions, Olives, and Red Chard

whole trout_post image


Serves 9 people

2 lake trout, approximately 2 pounds each, scaled, gutted, and rinsed

Salt and pepper

6 tablespoons extra-virgin olive oil

1 large red onion, thinly sliced

1 cup cured black olives, preferably Ligurian

4 cups chopped red Swiss chard (about 2 pounds), cut into 1-inch-wide strips

Juice and zest of 1 lemon

½ cup Green Olive Pesto (recipe below)

2 lemons


For the Green Olive Pesto

Makes 2 1/2 cups


1 ½ cups large of jump green olives, such as ascolane, pitted

½ red onion, chopped

¼ cup pine nuts

1 clove garlic, thinly sliced

½ cup extra-virgin olive oil


Preheat the grill or broiler.


Pat the fish dry, season inside and out with salt and pepper, and brush with 2 tablespoons olive oil.


Place on the grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until the skin is nearly charred and crispy, yet the flesh is still moist near the bone.


You can check with a meat thermometer; internal temperature at the bone should get to 135 to 140 degrees F.


Heat a 12-inch skillet over medium heat and add 4 tablespoons olive oil. Add the onion and cook 1 minute, until wilted. Add the black olives, chard, and lemon juice and zest and toss until wilted, 2 to 3 minutes. Season with salt and pepper.


Place the fish on a large serving platter, arrange the chard around the edges, and serve immediately. Pass the green olive pesto and lemon wedges separately, so diners can serve themselves.


For the Green Olive Pesto

In a food processor, combine the olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand ½ hour before using.


Recipe courtesy of Simple Italian Food (Clarkson Potter 1998)



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