Queenies: Seasoned Trout with Gremolata and Grilled Asparagus

Serves 4

Gremolata Ingredients
-1 teaspoon fresh rosemary, chopped
- cup parsley
-3 cloves garlic, crushed
- cup toasted pecan pieces
-1 lemon, zested and juiced
- cup extra virgin olive oil

Asparagus Ingredients
-24 large asparagus spears
-Extra virgin olive oil as needed
-Salt and pepper to taste

Trout Ingredients
-4, 8-10 oz. trout filets
-1 teaspoon chopped thyme
-1 teaspoon chopped parsley
-Extra virgin olive oil as needed
-Salt and pepper to taste
-2 lemons, cut in half and grilled (optional)

Gremolata Procedure
-Mix all ingredients in a bowl.
-Set aside for 3-4 hours or overnight in the refrigerator to allow flavors to meld.
-Remove it from the refrigerator 1 hour before serving to allow it to warm to room temperature.

Asparagus Procedure
-Clean the spears, and season them with a light coating of olive oil and salt and pepper.
-Grill the spears for 2-4 minutes until tender, and set aside.

Trout Procedure
-Brush the skin side of the trout with olive oil.
-Season the flesh side with salt and pepper and a sprinkle of chopped thyme and parsley.
-Place the trout on a very clean, well-oiled grill over medium-low heat, and cook for 2-3 minutes until the flesh becomes half opaque.
-Rotate the filets 45 degrees, and cook them for an additional 2-3 minutes or until flesh is 90% cooked through.
-Gently flip the filets to finish cooking flesh-side down for 1 minute.

Plating
-Place trout on top of the grilled asparagus, and drizzle with a spoonful of gremolata.
-Serve with a grilled lemon (optional).