Try This Summer Good For You Grilling Recipes

Up your grilling game this year with this fresh take on backyard BBQs

- Kimberly Lord Stewart

When temperatures rise, it’s no time to stand over a hot stove sweating and swearing about the heat. Chill out and move your feast outside with these better-for-you grilling recipes.

Lime Gremolata Trout Tacos with Mango Pico de Gallo

Serves 4

Italian meets Mexican in this traditional Mediterranean condiment of citrus zest and garlic, with the added zing of south-of-the-border jalapeños. Soften the heat with a sweet mango pico de gallo and let guests fill soft, warm tortillas with the grilled trout, mango salsa, and cabbage.

Lime Gremolata

1 bunch green onions, finely minced

2 cloves garlic, minced

1 jalapeño, seeded, minced

1 lime, juiced

1/3cup each cilantro, parsley, basil, finely chopped

4 Tbs. extra virgin olive oil

2 Tbs. rice wine vinegar Salt to taste

Mango Pico de Gallo

1 large ripe mango, peeled and diced

3 green onions, sliced thinly

1 jalapeño, minced (or use half for a milder salsa)

½ red pepper, seeded and finely diced

2 Tbs. cucumber, finely diced

¼ tsp. ground cumin

1/3cup cilantro, finely chopped

Tacos

4 trout filets with skin Salt & pepper to taste

8 Corn tortillas

¼ cabbage, finely shredded

2 limes, quartered

Prepared guacamole, optional Sour cream or Greek yogurt, optional

1. Stir gremolata ingredients together and set aside until ready to grill fish. Mix pico de gallo ingredients together in a serving bowl.

2. Oil grill pan to prevent fish from sticking. Preheat grill to 400°F with a grill pan on grates. Place trout on the preheated pan skin side down, spoon gremolata down the middle of each filet.