Ponzu-Marinated Trout with Shiitake Mushrooms and Carrot-Radish SaladRecipe by Jamie Purviance

Ingredients

Marinade

• 1 cup ponzu sauce (citrus-flavored soy sauce)
• ½ cup chopped fresh cilantro leaves
• 6 scallions (white and light green parts only), cut into thin diagonal slices
• 2 tablespoons peeled, minced fresh ginger
• 2 tablespoons toasted sesame oil

• 4 whole trout, each 8 to 10 ounces, boned and butterflied, head and tail removed

Salad

• 3–4 carrots, about 8 ounces total, peeled and grated
• ½ daikon radish, about 6 ounces, peeled and grated
• 4 ounces snow peas, strings removed, cut diagonally into ¼-inch matchsticks
• 6 scallions (white and light green parts only), cut into thin diagonal slices
• 1 red jalapeño chile pepper, seeded and minced (optional)

Dressing

• 5 tablespoons seasoned rice vinegar
• 2½ tablespoons peanut oil or vegetable oil
• 2 tablespoons toasted sesame oil
• 1 tablespoon peeled, minced fresh ginger
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

• 2 tablespoons toasted sesame seeds (optional)

• 12 ounces fresh shiitake mushrooms, stems removed
• 2 tablespoons toasted sesame oil
• 1¼ teaspoons kosher salt, divided
• 1¼ teaspoons freshly ground black pepper, divided
• Peanut oil or vegetable oil

Instructions

1. In a large bowl whisk the marinade ingredients. Transfer ⅓ cup of the marinade to a small bowl and refrigerate it for serving later with the cooked trout. Place the trout in the large bowl and press gently to submerge them as much as possible. Cover and marinate in the refrigerator for 1 to 2 hours. While the trout marinates, prepare the salad.

2. In a medium bowl combine the salad ingredients. In a small bowl whisk the dressing ingredients. Add the dressing to the vegetables and toss to coat. Let the salad stand at room temperature for at least 20 minutes and up to 45 minutes to allow the vegetables to soften slightly. If desired, sprinkle the sesame seeds over the salad just before serving.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F) and high heat (450° to 550°F).

4. In a large bowl combine the mushrooms with the sesame oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper.

5. Brush the grill basket lightly with oil. Lift the trout from the marinade (with some marinade still clinging) and arrange in the fish basket flesh side up and side by side. Season the trout with the remaining 1 teaspoon salt and 1 teaspoon pepper. Close and secure the grill basket. (If your fish basket is not large enough to hold all four trout at the same time, you will need to do this step in two batches.)

6. Brush the cooking grates clean. Grill the trout over direct high heat, with the lid closed as much as possible, until the flesh is just opaque in the center, 4 to 6 minutes, turning the basket once or twice. At the same time, grill the mushrooms over direct medium heat, until they are tender and browned, 3 to 5 minutes, turning once. Remove from the grill as they are done. Cut any large mushrooms in half. (If you need to grill the trout in two batches, consider grilling the mushrooms with the second batch of trout.)

7. Carefully open the grill basket and gently remove the trout using a flexible spatula. Place one trout on each of four plates and drizzle with the reserved marinade. Serve with the mushrooms and the salad.