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BBQ Trout with Brown Butter-Mustard Vinaigrette
This is a fresh and healthy approach to a backyard barbecue. Replacing the heavy protein with flaky trout seasoned with smoky BBQ rub lightens everything up while still satisfying. The perfectly grilled fish is served with a nutty brown butter and mustard vinaigrette and a vegetable medley inspired by succotash. In the mix you'll find haricot verts, plum tomatoes, peas, sautéed corn, and fresh chives for a taste of summer year-round!
Nutritional facts
Protein
33g
Carbs
36g
Calories
500
Fat
27g
Ingredients
Rainbow Trout, Chives, Haricot Vert, Butter, Plum Tomato, Canned Corn, Whole Grain Mustard, Cumin, Onion Powder, Garlic Powder, Black Pepper, Gum, Xanthan, Garlic, Honey, Lemon Zest, Sweet Paprika, Orange, Onion, Peas, Kosher Salt, Shallot, Light Brown Sugar, Apple Cider Vinegar, Lime, Crushed Red Pepper, Cayenne Powder, Champagne Vinegar
Reviews
3.8
Based on 16 reviews
It is good but was not expecting a sea of sauce
Rafael Pol · 07/07/23
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About Hugh Acheson
Chef Hugh was born and raised in Ottawa, Canada and at age 15 he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous chef with famed Chef Gary Danko at his namesake restaurant, where he found a love of the simple, pure and disciplined.
Taking these experiences, Hugh developed a style of his own, forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant 5&10 in March of 2000.
In 2007, Acheson opened The National with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh opened Atlanta restaurant Empire State South in the summer of 2010 and coffee shop Spiller Park Coffee in November of 2015.
Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a five time (2007, 2008, 2009, 2010, 2011) James Beard nominee and 2012 winner for Best Chef Southeast. In 2007, Hugh was named a Rising Star from StarChefs.com and in 2012 he won the StarChefs Mentor Award.
In 2010 Hugh competed on Bravo’s Top Chef Masters: Season 3. He returned to the hit show as a judge on Top Chef: Seasons 9 - 13 as well as Top Chef: Duels. He also hosted Bravo’s online complement to Top Chef Masters Season 5, called Battle of the Sous Chefs.
But all of that is to everyone outside of Athens. To Athens, he is the guy who owns those restaurants, has one eyebrow, and two daughters who are the apple of his eye.
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