I’ve been grilling a fair amount of rainbow trout lately – it’s one of my very favorite fish to eat, plus since I’ve learned that the farm-raised version is of high quality and safe to eat, I feel I can eat it without worry or guilt (source: Environmental Defense Fund Seafood Selector, a must-read site for those of you who love to eat fish). Although the fillets are thin, they’re rich enough to stand up to dry grill heat; a basket makes flipping a breeze. I think trout is delicious prepared simply – just a brush of olive oil and a generous sprinkle of Kosher salt before grilling for a few minutes on each side. Off heat, finish with lots of fresh-squeezed lemon and a shower of fresh herbs. Simple.
Lots of fresh-squeezed lemon makes a quick saute of spring vegetables mighty tasty as well. Tonight’s version was asparagus, morel mushrooms, and ramps (bulbs and greens). Pretty with a nice crunch to set off the tender, pale-pink fish. Light, lovely, and on the table in oh, about 15 minutes. Now that’s spring!
Moderate it: fresh fish and vegetables make the perfect moderate dinner, I think. Light, but feels special because it’s so pretty and delicious. Grilling fish requires very little added fat – literally just a brush of oil. A sprinkle of salt before cooking really boosts flavor, don’t skip it; lots of fresh lemon and herbs add flavor too. A fish grilling basket is a great investment – as you can see from the pic, you can load it up past its borders and it still works beautifully to keep fish from sticking to the grill.
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