Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network
Bobby tops his grilled trout with an orange-almond vinaigrette! Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAddiction: https://ift.tt/qwWZjco. Get the recipe ▶ https://ift.tt/Nrahjip Subscribe to Food Network ▶ https://ift.tt/fxirIZb Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Trout Almondine RECIPE COURTESY OF BARBECUE ADDICTION Level: Easy Total: 45 min (includes resting time) Active: 30 min Yield: 4 servings Ingredients 2 oranges, halved 2 heads radicchio, halved 1/4 cup extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/4 cup finely chopped toasted blanched almonds 1/4 cup white wine vinegar 2 tablespoon chopped fresh flat-leaf parsley, plus whole leaves, for garnish 1 teaspoon clover honey 1 teaspoon Dijon mustard Four 6-ounce skin-on rainbow trout fillets, about 1/2 inch thick Canola oil, for brushing Directions Heat a charcoal or gas grill to high for direct grilling. Brush the cut sides of the oranges and radicchio with some olive oil and season with salt and pepper. Put the oranges and radicchio cut-side down on the grill and cook just until charred and slightly softened. Transfer the radicchio to a platter. Squeeze the orange juice into a bowl and whisk in the almonds, vinegar, parsley, honey, mustard and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Let sit at room temperature for at least 15 minutes before serving. Brush the trout fillets with canola oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred on both sides and just cooked through, about 3 minutes per side. Remove to the platter with the radicchio and immediately drizzle with the vinaigrette. Garnish with parsley leaves. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/8lzIpPY ▶ WEBSITE: https://ift.tt/dHOQXf9 ▶ FULL EPISODES: https://ift.tt/oXU7zSC ▶ FACEBOOK: https://ift.tt/1GDQNf5 ▶ INSTAGRAM: https://ift.tt/qWZwp17 ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BarbecueAddiction #FoodNetwork #GrilledTroutAlmondine Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network https://www.youtube.com/watch?v=qHniDMRKSZs
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