Post

Posted by Stephanie Meyer on May 22, 2008 at 8:38pm

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.


Subscribe for delicious and nutritious recipes, tips, and resources.

Powered by ConvertKit
Print Friendly and PDF