Spaghetti alla Chitarra with Grilled Fish & Fresh Vegetables
Words by Kayla & Justin Butts Photos by Rachel Benavides
Enjoy summer’s harvest with fresh wild-caught speckled trout and grilled heirloom vegetables
In the hot days of summer, the seasons come together for many of our favorites: tomatoes, squash, basil, eggplant, and even speckled trout! Just as there are peak periods for vegetables, there are good seasons for fishing. Make the most of your summer harvest with this light and healthy pasta recipe that features the best of the turf and the tides.
The key to this dish is the freshness of the ingredients. The sweet, mild meat of speckled trout needs little improvement, so we season it simply with sea salt and freshly cracked pepper.
Picking produce from the garden at the peak of ripeness is also key. We grow a wide variety of rare heirloom vegetables from seeds sourced from around the world. Each bite is a celebration of tradition and culture packaged in red, orange, yellow, or striped green skin.
Grilling vegetables adds a layer of smokiness to the dish. We also use the grill to cook this beautiful trout fillet in a grill basket, which allows the fillet to remain intact without falling apart or splitting into pieces while turning it.
Many layers of subtle flavors enhance this dish. The roughly chopped squash and eggplant give it a nice texture, while the capers and Kalamata olives add a sharp and salty contrast. The speckled trout brings a mild flavor of the sea without overpowering the dish.
Spaghetti alla chitarra is a substantial pasta—a good base to hold up this dish. This pasta is filling without being too heavy for a summer’s day. So enjoy this guilt-free spaghetti, which is rich in vitamins, minerals, antioxidants and the lean protein the body craves.
Now is the time to reach out to local farms and fishmongers for the best of the harvest, because the summer season has reached its peak.
Spaghetti alla Chitarra with Grilled Speckled Trout & Heirloom Vegetables
Serves: 6
Prep time:15 minutes
Cook time: 30 minutes
Ingredients:
2 eggplant, cut into 1/2″ slices
3 summer squash, cut lengthwise into 1/2″ slices
1-2 lbs. speckled trout fillet, cleaned and scaled
1 pkg. spaghetti alla chitarra (about 17 oz.)
2 bay leaves
1/4 c. olive oil
3 cloves garlic, minced
3-4 vine-ripened tomatoes, chopped
1/3 c. Kalamata olives, pitted and halved
1 T. capers
1/4 c. fresh basil, chopped
Freshly squeezed lemon juice
Salt, to taste
Red pepper, to taste
Directions:
Preheat grill on high heat. Fill large pot with water, salt, and bay leaves and place on high heat.
Season fish, eggplant, and squash with salt and pepper and drizzle with half of the olive oil. Place seasoned fish in a grill basket.
Place eggplant and squash lengthwise on grill. Grill for two minutes over direct heat, and then move to indirect heat for 12 minutes until fork tender. Grill fish over indirect heat for six minutes on each side. Remove from grill and allow vegetables to cool to room temperature before cutting into bite-sized pieces.
Add spaghetti to boiling water. In a large sauté pan, heat remaining olive oil over medium heat. Add garlic, tomatoes, olives, capers, and two cups pasta water and cook, stirring frequently for two minutes. Add grilled vegetables, basil, salt and red pepper to mixture. Cook for two more minutes, until vegetables are heated throughout. Strain pasta once it is al dente.
