The first time I had broiled trout was in Montana, and its rich and buttery flavor always stuck with me. I decided to try and make some on my own, but used Devo Blood Orange Olive Oil to add some light citrus notes. I also used garlic, shallots, and fresh sprigs of rosemary. I got the trout whole at my local whole foods market and also saw some shrimp skewers on display in the seafood case, so I picked up some of those as well and broiled them alongside the trout. This was my first time using an infused olive oil, and I was VERY pleased with the results. The blood orange olive oil was absolutely amazing and gave the ideal citrus twist to the trout and shrimp. Not too citrus-y where I felt like I was eating an orange with a side of fish, and not too light where I could barely taste the citrus. The blood orange olive oil and trout combination was the perfect combination of buttery fish and faintly sweet and citrus-y dressing. I read online that blood orange olive oil can also be used in desserts to give a bit of a blood orange flavor to cakes and other sweets, which is definitely something I am looking forward to trying. Just opening the bottle and smelling the beautiful whiff of blood orange is inspiring!
10 Shrimp, 5 on 2 different skewers
2 Whole Trout, cleaned and cut open down the middle
2 Tablespoons Devo Blood Orange Olive Oil
4 Sprigs Fresh Rosemary
4 Garlic Cloves, minced
2 Shallots, minced
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Preheat the oven to broil. Drizzle the olive oil over the trout and shrimp skewers, making sure to rub the olive oil on the inside of the trout.
Do the same with the garlic, shallots, salt, and black pepper. Then stuff two of the rosemary sprigs into the cavity of each trout, wrap the trout and shrimp together in a tin foil pouch, and broil for 10 minutes, or until the shrimp is pink and the trout is flaky. Serve immediately.