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Home > Take Me Fishing Blog > January 2020 > Grilled Trout Bruschetta
Now that we’re into the holiday season and the festive entertaining has started, I thought I’d offer up a personal favorite recipe. I like to serve this as an appetizer when entertaining fishing friends. What better way to reminisce about a good season of fishing (and plan the next one) than by enjoying some trout you caught yourself? I like to use fresh brook trout (when I can catch them in the fall/winter), but any trout from the market will do just fine (this photo is rainbow trout). The trick is the grilling…
Using a sharp knife, cut down the back of the fish, and gently peel one fillet off the bones. You can then lift the tail to pull the bones from the other fillet. Using a fork, add tender pieces of grilled trout to the sauce-coated bruschetta, then maybe a very small dollop more of the light green sauce on top of the fish.
(For the brave of heart, use spicy horseradish as your bruschetta base for some). Serve as snacks or appetizers.
Check out these other two recipes: Simple Fish Ceviche and Fish Chowder, you and your family will love them!
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Kirk Deeter is an editor-at-large with Field & Stream, and he co-wrote The Little Red Book of Fly Fishing with the late Charlie Meyers.
The largemouth bass is the most popular freshwater game fish in the U.S. Learn more about how you can identify a largemouth bass, where to catch it and what bait and lures to use.
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