Grilled Trout with Serrano Ham and Red Pepper

Indulge in a taste of Spain with this elegant yet simple main dish—Grilled Trout with Serrano Ham and Red Pepper. Perfect for any festive occasion, this recipe combines the delicate flavors of fresh trout with the savory punch of serrano ham and the sweetness of red bell pepper, all seared to perfection.

Ingredients

🐟 3 medium-sized trout, deboned
🐖 100 grams serrano ham, thinly sliced
🌶️ 1/2 medium-sized red bell pepper, sliced into thin strips
🫒 Drizzle of olive oil, generic brand

Instructions

1- Prepare the Trout:

• Begin by cleaning the trout. Remove the head and carefully debone by cutting along the backbone and gently peeling away the central spine, keeping the fillets intact.
• Rinse the trout fillets under cold water and pat them dry with paper towels.

2- Prepare the Red Bell Pepper:

• Slice the red bell pepper in half and remove the seeds and white membranes.
• Cut the pepper into thin strips.

3- Stuff the Trout:

• Lay the deboned trout fillets skin-side down on a flat surface.
• Place a few strips of red bell pepper on each fillet.
• Top with slices of serrano ham.
• Fold the trout fillets over to enclose the filling, creating a trout "sandwich."

4- Cook the Trout:

• Heat a non-stick frying pan or griddle over medium heat. Add a drizzle of olive oil to coat the pan.
• Carefully place the stuffed trout in the pan. Let them cook on medium heat about level 6-7 for 10-15 minutes, turning occasionally, until the skin is golden brown and crisp, and the trout is cooked through.

5- Serve:

• Transfer the cooked trout to a serving plate.
• For an elegant touch, serve with steamed broccoli florets or your favorite seasonal vegetables.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: Serves 3
Calories: Approximately 320 per serving
Proteins: 38g per serving
Fats: 16g per serving
Carbohydrates: 4g per serving
Equipment: Cutting Board, white plastic; Chef's Knife; Non-stick Frying Pan/Griddle, black; Induction Cooktop/Stovetop

Cooking Tips

• Have your fishmonger clean and debone the trout for ease.
• Ensure the pan is hot before placing the trout to achieve a crisp skin.
• Cook at a moderate temperature to prevent the exterior from burning while ensuring the inside is cooked.

#grilledfish #troutrecipe #spanishcuisine #finedining #christmasrecipe #homemadegourmet

Tonio Cocina: https://www.youtube.com/@TonioCocina

#toniococina

Grilled Trout with Serrano Ham and Red Pepper