Charred Kale & Green Bean Salad with Rainbow Trout

DifficultyIntermediate

Fresh vegetables and delicious fish make this recipe a crowd pleaser when you really want to show off your grilling skills.

Charred Kale & Green Bean Salad with Rainbow Trout

Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 lbs kale, cleaned with large ribs removed
 2 lbs green beans, tipped
 4 boneless rainbow trout
 ¼ cup apple cider vinegar
 2 lemons
 coconut oil
 salt and pepper
Kale and Green Bean Salad
1

Add the green beans and kale to 2 separate mixing bowls.

2

Drizzle with coconut oil. Season with salt and pepper.

3

Place the grill at a high position on your KUDU then add the green beans.

4

Let the beans char and cook for several minutes or until they become tender. Turn carefully as some will fall through the grate.

5

Place the beans back in their bowl and cover with plastic wrap. Let steam on grill or griddle with indirect heat.

6

Position the grill lower, closer to the coals, and add kale.

7

Let char for 1-2 minutes then turn.

8

Add kale to bowl with charred green beans, season with apple cider vinegar, and re-cover with plastic wrap.

9

Let rest in a warm place while trout is cooking.

Rainbow Trout
10

Season trout liberally with salt and pepper.

11

Position the grill close to the coals and heat well.

12

Add 2-3 tablespoons of coconut oil to the griddle and place half of the trout, skin side down, in the pan.

13

Cook for 2-3 minutes on the skin then turn to finish.

14

Place the salad on a platter and then place the cooked fish on top of salad.

15

Squeeze fresh lemon juice on the fish.

16

Repeat with remaining fish.


Recipe provided by KUDU Braai Master Erik Niel: 

Having grown up in Louisiana fishing on the bayou, Erik Niel’s upbringing strongly influenced his cooking of Southern-inspired French classics. His restaurant, Easy Bistro & Bar, is one of the most well-regarded restaurants in Chattanooga’s burgeoning food scene.

Erik and his wife Amanda are deeply committed to furthering Chattanooga’s food culture and they have spearheaded a restaurateur collective to promote independent, locally-owned restaurants.

Erik Niel is also a two-time James Beard Award semifinalist for Best Chef: Southeast for 2016 & 2017, as well as voted “Chef of the Year” by the Tennessee Tourism & Hospitality Association in 2016.

Ingredients

 2 lbs kale, cleaned with large ribs removed
 2 lbs green beans, tipped
 4 boneless rainbow trout
 ¼ cup apple cider vinegar
 2 lemons
 coconut oil
 salt and pepper

Directions

Kale and Green Bean Salad
1

Add the green beans and kale to 2 separate mixing bowls.

2

Drizzle with coconut oil. Season with salt and pepper.

3

Place the grill at a high position on your KUDU then add the green beans.

4

Let the beans char and cook for several minutes or until they become tender. Turn carefully as some will fall through the grate.

5

Place the beans back in their bowl and cover with plastic wrap. Let steam on grill or griddle with indirect heat.

6

Position the grill lower, closer to the coals, and add kale.

7

Let char for 1-2 minutes then turn.

8

Add kale to bowl with charred green beans, season with apple cider vinegar, and re-cover with plastic wrap.

9

Let rest in a warm place while trout is cooking.

Rainbow Trout
10

Season trout liberally with salt and pepper.

11

Position the grill close to the coals and heat well.

12

Add 2-3 tablespoons of coconut oil to the griddle and place half of the trout, skin side down, in the pan.

13

Cook for 2-3 minutes on the skin then turn to finish.

14

Place the salad on a platter and then place the cooked fish on top of salad.

15

Squeeze fresh lemon juice on the fish.

16

Repeat with remaining fish.

Charred Kale & Green Bean Salad with Rainbow Trout

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