Fishing for acclaim is easy with grilled trout
Posted on Wednesday, October 1, 2008
From Long John Silver’s to church fundraisers, frying is the popular way to serve fish. But grilling is another option. Grilled Trout and Vegetables With Gremolata adds a parsley, lemon and garlic-based garnish for a flavor boost. The term “dressed trout” means cleaned, with the head and tail still on. The skin and skeletal structure help keep the meat intact while on the grill. To prevent trout skin from sticking to the grill grate, pat skin dry with a paper towel, then brush generously with olive oil, covering the skin completely. Place oiled fish on hot grill grate. Turn fish once, “rolling” fish gently onto a new hot spot on the grill grate. Trout may also be placed in an oiled fish basket. Once grilled, cut fish in half along the backbone to make two filets and, if desired, remove skin before serving.
Grilled Trout and Vegetables With Gremolata 1 / 4 cup flat-leaf parsley leaves 4 cloves garlic, peeled, divided use Grated zest of 1 lemon 1 1 / 8 teaspoons ground black pepper, divided use 1 / 4 teaspoon salt, divided use 2 dressed trout, about 10 to 12 ounces each 2 tablespoons olive oil, divided use 3 tablespoons fresh lemon juice 2 small zucchini OR yellow squash, cut lengthwise into 1 / 4-inch slices 1 tablespoon minced, flat-leaf parsley, for garnish Lemon wedges, optional, for garnish
Combine parsley leaves, 3 cloves of the garlic, the lemon zest, 1 teaspoon of the black pepper and 1 / 8 teaspoon of the salt in a food processor. Pulse to chop evenly. Spoon half the parsley mixture into cavity of each fish, spreading to coat evenly.
Heat grill to medium-high or let coals burn down to white ash. Oil grill grate. Evenly coat fish with 1 tablespoon of the olive oil. Place oiled fish on hot grill. Grill over direct heat on uncovered grill 6 minutes. With a wide, metal spatula, gently turn fish. Grill 6 minutes or until fish is just opaque. (Do not overcook. )
Mince remaining clove garlic and combine with remaining 1 tablespoon oil, lemon juice, and remaining salt and pepper. Brush zucchini slices generously with lemon juice mixture. Grill zucchini 10 to 12 minutes or until crisptender, turning to cook evenly and brushing frequently with lemon juice mixture.
To serve, arrange zucchini on serving plate. Gently open fish and cut in half along backbone to make two filets. Arrange fish over zucchini. Garnish with minced parsley and lemon wedges.
Makes 4 servings.
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