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Grilled Whole Lake Trout

with Onions, Olives, and Red Chard

Courtesy of Simple Italian Food (Clarkson Potter 1998)

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Makes 4 Servings

Olive Oil
red onion

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

1/2 cup Green Olive Pesto (recipe below)

2 lemons


Green Olive Pesto

Makes 2 1/2 cups


1 1/2 cups large of jump green olives, such as ascolane, pitted

1/2 red onion, chopped

1/4 cup pine nuts

1 clove garlic, thinly sliced

1/2 cup extra-virgin olive oil, approximately


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° 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.


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 1/2 hour before using. To make pesto the old school way, click here.


Click here for the key to delicious fish this summer!


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