Recipe: Grilled rainbow trout.

[cadhla]

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

Comments

[flitterkit]

sounds nummy.. I'll have to try soon.

[flitterkit]

also.. please at some point if you get a chance tag all the recipies. :)
Salads in particular come to mind.

[fenchurche]

But does the garlic overpower the taste of the trout? I love fresh trout and I love garlic, but I'm not sure how well the two tastes will mesh...

[ceolyn]

Very well actually (I ate the other half of the fish yesterday). The cooking actually steams the garlic and ginger which mellows the flavor and makes it not quite as sharp.

[cadhla]

...as we both reply with the saaaaaaaaame thing. Hee!

[fenchurche]

Thanks!

And, of course, now I have an insane craving for trout (even though we just had salmon last Friday). Might have to see about picking some up today for dinner...

[ceolyn]

I hadn't thought of using wine...I shall have to try that variation.

[icaruslaughing]

Do you think it would work for Atlantic Cod, as well?

[filkerdave]

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.

Most, if not all, sell them pre-scaled as well.

In fact, I don't ever recall seeing an ungutted, unscaled fish that I didn't catch myself (or was there when it was caught) unless it was bait.

[cadhla]

That must be an East Coast/West Coast thing, then, hon, because we went to the produce market yesterday and bought our trout with all the bits still on. I'd recommend checking any Asian speciality markets, or fish markets, in your area.

[filkerdave]

Fish markets here do not sell unscaled fish, AFAIK.