Turkish · Lunch
Grilled Trout Sandwich
Grilled trout fillet with skin crisped in olive oil, seasoned with sumac and lemon, layered into warm flatbread with red cabbage, tomato, fresh dill and a garlicky yogurt spread. A Turkish-style handheld that balances smoky fish against bright acidity and cooling yogurt.
$7
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
476Calories
38.2gProtein
19.1gFat
38.5gCarbs
6.8gSugar
4.9gFiber
682mgSodium
106mgChol
3.9gSat Fat
870mgPotassium
150mgCalcium
3.4mgIron
6.8mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat trout fillet dry, season both sides with salt and pepper, then rub with half the olive oil.
2
Whisk
In a small bowl, combine plain yogurt, minced garlic and a squeeze of lemon juice until smooth.
3
Sear
Heat remaining olive oil in a skillet over medium-high heat, then cook trout skin-side down for 3 to 4 minutes until skin crisps and releases easily.
4
Flip and cook flesh side 2 to 3 minutes until opaque. Warm flatbread in same skillet 30 seconds per side over medium heat until lightly charred.
5
Plate
Spread yogurt on flatbread, layer shredded red cabbage and tomato, flake trout on top, scatter with sumac and dill, squeeze lemon juice, fold and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet, skin on
- 22 flatbread or pide roll (about 70g)
- 2 tbsp2 tbsp olive oil, divided
- 11 lemon
- 1 tsp1 tsp sumac
- 4 tbsp60g plain yogurt
- 22 small garlic clove
- 1/2 cup50g red cabbage
- 44 tomato slices
- 2 tbsp2 tbsp fresh dill
- pinch of salt
- pinch of black pepper
