Grilled trout with orange-almond dressing

Ingredients:

• 4 rainbow trout fillets with skin (170g each), about 1.2cm thick
• 2 oranges, cut in half
• 2 heads radicchio, halved
• 1/4 cup olive oil, plus extra for greasing
• 1/4 cup finely chopped toasted blanched almonds
• 1/4 cup white wine vinegar
• 2 tbsp chopped parsley, plus whole leaves, for garnish
• 1 teaspoon clover honey
• 1 teaspoon Dijon mustard
• Canola oil, for greasing

Preparation:

1. Preheat a charcoal or gas grill to high, direct heat. Brush the orange and radicchio halves with a little olive oil and season with salt and pepper. Place the orange halves and radicchio halves cut-side down on the grill and grill until charred and slightly softened. Transfer the radicchio to a serving platter.
2. Squeeze the orange juice into a bowl and whisk it with the almonds, vinegar, parsley, honey, mustard, and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Let the dressing sit at room temperature for at least 15 minutes before serving.
3. Brush the trout fillets with canola oil and season both sides with salt and pepper. Grill the fish until golden brown, lightly charred, and cooked through, about 3 minutes per side. Transfer to a platter with the radicchio salad and immediately drizzle with the dressing. Garnish with parsley leaves.