Recipe: Grilled rainbow trout.
If you like fish and are planning on doing a lot of grilling/attending a lot of barbeques this summer, you could do worse than to try the following recipe, which is absolutely divine. You will need:
* A large rainbow trout -- at least 1/2 pound of uncooked fish per person.
* 1/4 cup mushrooms.
* Five green onions.
* Ten peeled garlic cloves.
* One small ginger root.
Wash and gut your fish, if necessary; do not remove the head, scales or skin. (I say 'if necessary' because most stores sell their fish pre-gutted. I'm not recommending you eat the fish guts. Honest.) Place the fish at the center of a piece of foil large enough to entirely wrap it, with a few inches extra left over at the top to 'seal' the bundle. Do not wrap the fish at this time.
Wash and trim your green onions. Place two of them below the fish, on the foil. Two more will go on top of the fish, just before you seal the foil; set these aside. Mince your fifth onion. Wash your mushrooms. Dice five garlic cloves, and mix with the onion and mushrooms. Grate a small amount of ginger (defining 'small' as however much you, personally, want to have in your fish), and mix with the rest of the stuffing. You can also add rosemary, leeks or onions, at this stage, depending on your personal tastes.
Stuff the mixture inside your fish, being careful to distribute it evenly throughout. Place the remaining green onions atop the fish. Pour approximately a quarter cup into the foil, around and over the fish (you can also use white wine, or vinegar, depending on your tastes -- I like the water). Place the remaining garlic cloves around the fish. Wrap the fish thoroughly in the foil, place on the grill.
The fish will need to cook for forty-five to fifty minutes, flipped once in the middle; smaller fish will need less time, large fish will need more. To test your fish, unwrap enough to check the flesh. It should be uniformly pink and quite tender; the skin should peel off easily. If the fish needs more time, simply re-wrap.
Feeds however many people you bought sufficient fish for.
Num.
* A large rainbow trout -- at least 1/2 pound of uncooked fish per person.
* 1/4 cup mushrooms.
* Five green onions.
* Ten peeled garlic cloves.
* One small ginger root.
Wash and gut your fish, if necessary; do not remove the head, scales or skin. (I say 'if necessary' because most stores sell their fish pre-gutted. I'm not recommending you eat the fish guts. Honest.) Place the fish at the center of a piece of foil large enough to entirely wrap it, with a few inches extra left over at the top to 'seal' the bundle. Do not wrap the fish at this time.
Wash and trim your green onions. Place two of them below the fish, on the foil. Two more will go on top of the fish, just before you seal the foil; set these aside. Mince your fifth onion. Wash your mushrooms. Dice five garlic cloves, and mix with the onion and mushrooms. Grate a small amount of ginger (defining 'small' as however much you, personally, want to have in your fish), and mix with the rest of the stuffing. You can also add rosemary, leeks or onions, at this stage, depending on your personal tastes.
Stuff the mixture inside your fish, being careful to distribute it evenly throughout. Place the remaining green onions atop the fish. Pour approximately a quarter cup into the foil, around and over the fish (you can also use white wine, or vinegar, depending on your tastes -- I like the water). Place the remaining garlic cloves around the fish. Wrap the fish thoroughly in the foil, place on the grill.
The fish will need to cook for forty-five to fifty minutes, flipped once in the middle; smaller fish will need less time, large fish will need more. To test your fish, unwrap enough to check the flesh. It should be uniformly pink and quite tender; the skin should peel off easily. If the fish needs more time, simply re-wrap.
Feeds however many people you bought sufficient fish for.
Num.