Mixed Grill
This colourburst array of grilled goodness includes zucchini, green onions, peppers, lake fish, chicken thighs, and grilled bread—plus two flavour-packed sauces. Something for everyone! And it’s so gorgeous you’ll be deemed the Jackson Pollock of the barbecue set.
Ingredients
- 2 bunches green onion washed and dried, root ends trimmed
- olive oil
- Salt and pepper to taste
- 6 skin-on bone-in chicken thighs
- 6 skin-on lake trout or rainbow trout fillets
- 2 lemons quartered
- 3 bell peppers (a mix of red and yellow) cored and sliced into eighths
- 1 loaf ciabatta
- ¼ chopped parsley
Instructions
- Preheat grill to medium-high (approximately 400°F).
- Drizzle two bunches of green onions with olive oil. Season with salt and pepper. Line them up so that all stems are at the same end, and grill for 4–5 minutes, flipping once, until all sides are well charred.
- Remove, wrap tightly in newspaper and set aside to steam for 15 minutes.
- To barbecue the chicken, drizzle with olive oil and season generously with salt and pepper. Cook over direct heat for 10–15 minutes per side (depending on size of thighs). Keep an eye on them. In the end, the skin should be crisp, the juices should run clear, and the internal temperature should be at or above 165°F.
- With the grill still at about 400°F, place pieces of trout, skin side down, on a large piece of foil, coated in non-stick spray. Drizzle with olive oil and season with salt and pepper.
- Cook for 3–4 minutes per side, depending on thickness of fillets. Grill lemon wedges on the grates while you’re at it to serve alongside dish. Remove when done and tent with foil.
- Homestretch: let’s finish off with the rest of the veggies and the bread. Coat zucchini and peppers in olive oil and sprinkle with salt and pepper. Just a few minutes on the grill gives bell peppers a sweet, smoky flavour.
- As soon as the skin puffs up and starts to turn black, they’re ready. Grill zucchini halves for 15 minutes, turning partway through.
- For the ciabatta loaf, slice into ½-inch slices, and brush each slice all over with olive oil. Barbecue and flip until lightly grilled and toasted, about a few minutes.
- And now it’s time to compose your feast. Using a delicate hand and your artistic abilities, space fish fillets and chicken around your platter (you may need two platters—even baking sheets will do). Fill in the gaps with grilled vegetables, lemon wedges, and hunks of bread.
- Pile the steamed green onions on the platter with the rest of the meal and let guests peel back and discard char, or eat as is. Splatter everything with Romesco and Chimichurri sauces, leaving bowls of extra sauce beside the platter for extra dipping. Scatter with a mitt-full of parsley, and then tell everyone to dig in.
Notes
Amy Rosen is a food writer and editor and the author of five cookbooks including the upcoming Kosher Style. Amy can regularly be spotted barbecuing in her bathing suit at her family cottage.3 medium zucchini, cut in half lengthwise
Romesco sauce:
Heat a non-stick frying pan over medium-high heat. Add 1 tbsp olive oil, then ½ red onion chopped (about 1 cup), stirring often, until browned, about 4–5 minutes. Put into a food processor. Return same pan to heat. Add 1 tbsp oil, then 1 slice white bread cut into small cubes and 3 tbsp slivered almonds. Toast until golden, about 2 minutes, then scrape into food processor. Drain 2 large roasted red peppers (about 1 cup) and add to food processor with 1/4 cup water, 1 tbsp red wine vinegar, 1/4 tsp sea salt, and 1/4 tsp chili flakes. Blend to combine, then, with the machine running, drizzle in another 1 tbsp oil through the spout, until sauce is smooth. Makes approximately 1½ cups. Remove to a bowl and refrigerate for at least an hour before using.
Chimichurri Sauce:
Rinse out the food processor, and then add 5 cups fresh parsley, 1 cup fresh coriander, 4 roughly chopped green onions, 1 seeded and chopped fresno chile pepper, ¼ cup red wine vinegar, 1-2 garlic cloves, and salt and pepper to taste. Pulse together, and then, with motor running, stream in ¾ cup extra virgin olive oil and about ¼ cup of water or less, depending on how thin you’d like your sauce. Makes approximately 1½ cups. Remove to a bowl and refrigerate.
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