0.7 cup artichoke bruschetta topping (recommended: Delallo)
0.3 teaspoon cayenne pepper
19 ounce ciabatta bread
1 tablespoon fines herbes dried
1 tablespoon juice of lemon
0.5 cup mayonnaise
1 cup olive oil and vinegar salad dressing (recommended: Newman's Own)
3 tablespoons orange juice concentrate frozen thawed
0.5 small onion red thinly sliced
1 teaspoon pepper flakes red
2 cups spring salad mix
2 tomatoes sliced
2 pounds trout cleaned
Equipment
bowl
grill
Directions
In a medium bowl, stir together salad dressing, orange juice concentrate, herbs, and red pepper flakes.
Place the trout in a large resealable bag and pour the salad dressing mixture over the fish. Squeeze the air from the bag and seal. Marinate in the refrigerator for 1 to 2 hours.
Meanwhile, to make the artichoke aioli, stir together the mayonnaise, artichoke bruschetta topping, lemon juice, and cayenne in a medium bowl. Refrigerate until ready to use.
Set up grill for direct cooking over medium heat and oil the grates well.
Remove the trout from the marinade, discarding any leftover marinade, and place on the grill, flesh side down. Cook for 3 to 4 minutes per side, or until just cooked through.
Remove from the grill and set aside.
Slice ciabatta bread horizontally and quickly toast on the grill.
Spread both sides with artichoke aioli. Carefully pull skin from trout fillets (bones should come up withskin).
Assemble sandwich and cut into serving size pieces.
