Grilled Trout with Eggplants and Leeks
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoons brown sugar
  • 3 tablespoons water
  • 2 teaspoons mirin
  • 1 teaspoon Sriracha
  • ½ teaspoon Kosher salt
  • 2 teaspoons fresh lime juice
  • 1 small shallot, minced
  • Splash of fish sauce
  • ¼ cup canola oil
For the grill:
  • Canola oil
  • 1-2 eggplants, about 2 pounds
  • 1 pound leeks
  • 1 pound fresh trout fillets, skin on
  • Kosher salt
  • Freshly ground black pepper
  • handful of cilantro, chopped
Instructions
Make the sauce:
  1. In a medium sized bowl, whisk together all the ingredients for the sauce. Set aside.
Prepare the vegetables and fish:
  1. Cut off dark green parts of leeks and split white and light green part in half lengthwise. Rise to remove any grit, then set on a baking dish cut side down.
  2. Trim stem off eggplant and slice lengthwise into ½ - ¾ inch thick pieces. Place on baking dish with leeks.
  3. Drizzle vegetables generously with canola oil, salt, and pepper.
  4. On a separate baking sheet, drizzle oil, salt, and pepper onto trout fillets.
Grill:
  1. Prepare grill for medium-high heat. Using a brush or a paper towel, gently grease the grill plates. Place eggplant pieces and leeks (cut side down) onto the grill, working in batches if needed, and cook for about 5 minutes per side, until vegetables are slightly charred and have distinct grill marks. Transfer back to baking dish.
  2. Place fish onto grill, skin side down, and grill for about 2 minutes. Flip and finish fish on other side for about 1-2 minutes, depending on thickness. Transfer to plate.
Assemble:
  1. Coarsely chop leeks and eggplant and transfer to bowl. Give the sauce another whisk to bring it back together, then pour it over the vegetables. Gently toss to coat, taste, and adjust salt and lime juice if needed. Transfer vegetables to serving dish and top with fish. Sprinkle with cilantro and more lime juice if needed and serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/06/08/grilled-trout-eggplants-leeks/