The first time I had broiled trout was in Montana, and its rich and buttery flavor always stuck with me. I decided to try and make some on my own, but used Devo Blood Orange Olive Oil to add some light citrus notes. I also used garlic, shallots, and fresh sprigs of rosemary. I got the trout whole at my local whole foods market and also saw some shrimp skewers on display in the seafood case, so I picked up some of those as well and broiled them alongside the trout. This was my first time using an infused olive oil, and I was VERY pleased with the results. The blood orange olive oil was absolutely amazing and gave the ideal citrus twist to the trout and shrimp. Not too citrus-y where I felt like I was eating an orange with a side of fish, and not too light where I could barely taste the citrus. The blood orange olive oil and trout combination was the perfect combination of buttery fish and faintly sweet and citrus-y dressing. I read online that blood orange olive oil can also be used in desserts to give a bit of a blood orange flavor to cakes and other sweets, which is definitely something I am looking forward to trying. Just opening the bottle and smelling the beautiful whiff of blood orange is inspiring!
Broiled Trout with Blood Orange Olive Oil and Shrimp Skewers
- 10 Shrimp 5 on 2 different skewers
- 2 Whole Trout cleaned and cut open down the middle
- 2 Tablespoons Devo Blood Orange Olive Oil
- 4 Sprigs Fresh Rosemary
- 4 Garlic Cloves minced
- 2 Shallots minced
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper
- Preheat the oven to broil. Drizzle the olive oil over the trout and shrimp skewers, making sure to rub the olive oil on the inside of the trout.
- Do the same with the garlic, shallots, salt, and black pepper. Then stuff two of the rosemary sprigs into the cavity of each trout, wrap the trout and shrimp together in a tin foil pouch, and broil for 10 minutes, or until the shrimp is pink and the trout is flaky. Serve immediately.