I have been nostalgic the last few days about our trip to Greece two years ago. Yesterday I shared this drink which I first had there, and today I am sharing a delicious recipe inspired by my favorite dish that I had there.

Grilled White Fish. I know it doesn’t sound that exciting, but I really, really love it. I love that it is so easy to find, so easy to prepare and fast to cook. It’s healthy and it’s delicious. I ate it every day in Greece, and I swear, I could do it now too. Especially when topped with delicious olive oil! And even better, this Avocado Chimichurri Sauce!

Grilled Trout with Avocado Chimichurri Sauce

Fresh bright, zesty chimichurri! The grassy fragrant herbs, refreshing mint, the tangy lemon and garlic and the buttery pistachios. Now add chunks of soft ripe avocado and spoon it over that tender flaky grilled fish with it’s crispy skin. Good God it’s good.

Now, living in the Northwest, I am not doing this with Branzino like in Greece, but every region has their own white fish that is easy to find. For us in this neck of the woods Trout is really easy to come by.

Trout always makes me think of the original Parent Trap when the twins go on the camping trip with their dad and “Vicki”- do you remember that!? It was TROUT for breakfast lunch and dinner…. Ok, I digress.

The point is, the trout is good. I would probably eat it morning, noon and night myself. You try it too!!

Grilled Trout with Avocado Chimichurri Sauce

Grilled Trout with Avocado Chimichurri Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 2 whole trout, rainbow or golden
  • 1 large lemon, sliced
  • 3 tablespoons olive oil
  • kosher salt
  • Avocado Chimmichurri Sauce
  • 1 cup minced parsley
  • ½ cup minced mint
  • 3 cloves garlic, minced
  • 2 lemons, zest and juice
  • 1 cup olive oil
  • ⅓ cup pistachio nuts, chopped
  • 1 avocado, cut into small chunks
  • kosher salt
Instructions
  1. Let the Trout sit out at room temperature while you preheat the grill to medium.
  2. I like to rinse the trout and then pat dry with a paper towel. Stuff the center of each fish with a few lemon slices and then rub both sides the olive oil and sprinkle each side and the center of the fish with kosher salt.
  3. To make the Avocado Chimmichurri Sauce: I combined the parsley, mint, garlic, lemon and olive oil in a mason jar and shook well to combine. Then add the chopped pistachios and the avocado and set aside.
  4. To grill the fish: Place directly on the grill and close the lid. Cook for 5-7 minutes and then using a large spatula or two, gently flip the fish and grill the other side for 5 minutes with the lid down.
  5. Remove the fish from the grill and transfer to a serving platter and then spoon sauce over the top of the fish or serve on the side.

 

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Categorized: Dinner, Fish, Grilling, Paleo, Recipe Index, Sauces
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I have been nostalgic the last few days about our trip to Greece two years ago. Yesterday I shared this drink which I first had there, and today I am sharing a delicious recipe inspired by my favorite dish that I had there.

Grilled White Fish. I know it doesn’t sound that exciting, but I really, really love it. I love that it is so easy to find, so easy to prepare and fast to cook. It’s healthy and it’s delicious. I ate it every day in Greece, and I swear, I could do it now too. Especially when topped with delicious olive oil! And even better, this Avocado Chimichurri Sauce!

Grilled Trout with Avocado Chimichurri Sauce

Fresh bright, zesty chimichurri! The grassy fragrant herbs, refreshing mint, the tangy lemon and garlic and the buttery pistachios. Now add chunks of soft ripe avocado and spoon it over that tender flaky grilled fish with it’s crispy skin. Good God it’s good.

Now, living in the Northwest, I am not doing this with Branzino like in Greece, but every region has their own white fish that is easy to find. For us in this neck of the woods Trout is really easy to come by.

Trout always makes me think of the original Parent Trap when the twins go on the camping trip with their dad and “Vicki”- do you remember that!? It was TROUT for breakfast lunch and dinner…. Ok, I digress.

The point is, the trout is good. I would probably eat it morning, noon and night myself. You try it too!!

Grilled Trout with Avocado Chimichurri Sauce

Grilled Trout with Avocado Chimichurri Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 2 whole trout, rainbow or golden
  • 1 large lemon, sliced
  • 3 tablespoons olive oil
  • kosher salt
  • Avocado Chimmichurri Sauce
  • 1 cup minced parsley
  • ½ cup minced mint
  • 3 cloves garlic, minced
  • 2 lemons, zest and juice
  • 1 cup olive oil
  • ⅓ cup pistachio nuts, chopped
  • 1 avocado, cut into small chunks
  • kosher salt
Instructions
  1. Let the Trout sit out at room temperature while you preheat the grill to medium.
  2. I like to rinse the trout and then pat dry with a paper towel. Stuff the center of each fish with a few lemon slices and then rub both sides the olive oil and sprinkle each side and the center of the fish with kosher salt.
  3. To make the Avocado Chimmichurri Sauce: I combined the parsley, mint, garlic, lemon and olive oil in a mason jar and shook well to combine. Then add the chopped pistachios and the avocado and set aside.
  4. To grill the fish: Place directly on the grill and close the lid. Cook for 5-7 minutes and then using a large spatula or two, gently flip the fish and grill the other side for 5 minutes with the lid down.
  5. Remove the fish from the grill and transfer to a serving platter and then spoon sauce over the top of the fish or serve on the side.

 

Recipe by Heather Christo (http://heatherchristo.com)