This recipe doesn’t use Two Hearted but it does pair with Two Hearted!

4 servings

Ingredients

• 12 lbs of trout, skin on, cut into 6-8 oz portions
• 6 Serrano or birds eye chilies, seeded and finely diced
• 2 lbs Brussels sprouts, cut in half
• 1 red onion, large diced
• 4 cloves of garlic, minced
• ½ cup chopped parsley
• 1 grapefruit, segmented
• 2 Tbs olive oil
• Salt and Pepper to taste

Directions

1. Preheat your oven to 400F and turn your grill on. If not using a grill, you can use a cast iron skillet or a stove top grill pan.
2. On a large sheet tray, with parchment paper underneath, mix together the Brussels spouts, onion, garlic, and chilies with the olive oil. Season with salt and pepper.
3. Roast the vegetables at 400F for 12-20 minutes or until the Brussels are softened and browning along the edges.
4. While the vegetables are cooking, oil both sides of your fish and season with salt and pepper.
5. Grill the fish, skin side down, for about 5-8 minutes, or until the flesh of the fish has turned opaque along the edges. Flip the fish and finish cooking flesh side down for a few minutes.
6. Once the vegetables come out of the oven, put them into a bowl and mix in the segmented grapefruit and parsley, taste and season with salt and pepper if necessary.
7. Serve the trout, skin side up over a few spoonfuls of the roasted vegetables and a pint of Two Hearted.