Califonia Bountiful
Main Dish

Grilled trout with California avocado watermelon slaw

Delicate trout is combined with rich and creamy California avocados to create a delicious meal!

Chef Brad Cecchi
Canon, Sacramento

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4 whole trout
2 tsp. sea salt
Cooking spray 

California Avocado Green Goddess Dressing
1 ripe avocado, quartered, seeded and peeled
2 1/2 tbsp. chopped cilantro leaves
2 tbsp. chopped basil leaves
2 tbsp. chopped parsley leaves
2 tbsp. chopped tarragon leaves
2 tbsp. sour cream
2 tbsp. extra virgin olive oil
Zest and juice of 1/2 lime
1 small shallot, peeled and quartered
1 cornichon or small sweet pickle, quartered
1/2 tsp. sea salt, or to taste 

Pickled Watermelon
1 cup watermelon rinds or firm honeydew, skinned and sliced thinly
1 clove garlic, peeled and minced
1/4 Fresno chile, sliced thinly
1 tbsp. lime juice
1 tbsp. water
1 tsp. fish sauce, Worcestershire sauce or soy sauce
1/2 tbsp. rice vinegar
1/2 tsp. sugar

California Avocado Watermelon Slaw
1 firm-ripe avocado, seeded, peeled and sliced
1/2 cup diced watermelon
Pickled Watermelon


For trout: Clean, scale, debone and halve trout. Remove heads and tails. Preheat charcoal grill for up to 20 minutes or turn gas grill on high. Season fish with salt and allow to sit for 10 minutes. Spray grill and fish with cooking spray to avoid sticking. Place fish on grill flesh-side down for 3 minutes, then flip and cook an additional 3 minutes. Flip fish twice more, cooking 2 minutes on each side. Respray grill if fish begins to stick.

For dressing: Combine all ingredients in a blender and mix until completely smooth. Set aside until ready to serve. 

For pickled watermelon: Place watermelon rinds, garlic and chile in a bowl. Bring lime juice, water, fish sauce, vinegar and sugar to a boil and pour over watermelon mixture. Let cool and set aside until ready to serve. 

For slaw: In a large bowl, gently mix sliced avocado, diced watermelon and pickled watermelon. If you would like to loosen the slaw, more pickling liquid can be added. Set aside until ready to serve. 

To serve: Plate fish flesh-side up, and drizzle evenly with dressing and slaw. 

Serves 4


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