Grill Out

Ponzu-Marinated Trout with Shiitake Mushrooms and Carrot-Radish Salad

• Marinade
  • 1cup ponzu sauce (citrus-flavored soy sauce)
  • 1/2cup chopped fresh cilantro leaves
  • 6scallions (white and light green parts only), cut into thin diagonal slices
  • 2tablespoons peeled, minced fresh ginger
  • 2tablespoons toasted sesame oil
•  
  • 4whole trout, each 8 to 10 ounces, boned and butterflied, head and tail removed
• Salad
  • 3–4carrots, about 8 ounces total, peeled and grated
  • 1/2daikon radish, about 6 ounces, peeled and grated
  • 4ounces snow peas, strings removed, cut diagonally into 1/4-inch matchsticks
  • 6scallions (white and light green parts only), cut into thin diagonal slices
  • 1red jalapeño chile pepper, seeded and minced (optional)
• Dressing
  • 5tablespoons seasoned rice vinegar
  • 2-1/2tablespoons peanut oil or vegetable oil
  • 2tablespoons toasted sesame oil
  • 1tablespoon peeled, minced fresh ginger
  • 1/2teaspoon kosher salt
  • 1/2teaspoon ground black pepper
•  
  • 2tablespoons toasted sesame seeds (optional)
•  
  • 12ounces fresh shiitake mushrooms, stems removed
  • 2tablespoons toasted sesame oil
  • 1-1/4teaspoons kosher salt, divided
  • 1-1/4teaspoons ground black pepper, divided
  • Peanut oil or vegetable oil

1. In a large bowl whisk the marinade ingredients. Transfer 1/3 cup of the marinade to a small bowl and refrigerate it for serving later with the cooked trout. Place the trout in the large bowl and press gently to submerge them as much as possible. Cover and marinate in the refrigerator for 1 to 2 hours. While the trout marinates, prepare the salad.

2. In a medium bowl combine the salad ingredients. In a small bowl whisk the dressing ingredients. Add the dressing to the vegetables and toss to coat. Let the salad stand at room temperature for at least 20 minutes and up to 45 minutes to allow the vegetables to soften slightly. If desired, sprinkle the sesame seeds over the salad just before serving.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F) and high heat (450° to 550°F).

4. In a large bowl combine the mushrooms with the sesame oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.

5. Brush the grill basket lightly with oil. Lift the trout from the marinade (with some marinade still clinging) and arrange in the fish basket flesh side up and side by side. Season the trout with the remaining 1 teaspoon salt and 1 teaspoon pepper. Close and secure the grill basket. (If your fish basket is not large enough to hold all four trout at the same time, you will need to do this step in two batches.)

6. Brush the cooking grates clean. Grill the trout over direct high heat, with the lid closed as much as possible, until the flesh is just opaque in the center, 4 to 6 minutes, turning the basket once or twice. At the same time, grill the mushrooms over direct medium heat, until they are tender and browned, 3 to 5 minutes, turning once. Remove from the grill as they are done. Cut any large mushrooms in half. (If you need to grill the trout in two batches, consider grilling the mushrooms with the second batch of trout.)

7. Carefully open the grill basket and gently remove the trout using a flexible spatula. Place one trout on each of four plates and drizzle with the reserved marinade. Serve with the mushrooms and the salad. 

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