Brother Tom caught one of these, vacuum-bagged and froze it for us to bring back from Christmas. What a wonderful gift. (Go Tom, go!)
INGREDIENTS:
INGREDIENTS:
2 trout, cleaned and head
removed
1 tablespoon lemon juice
2 tablespoons chopped fresh
parsley
salt and pepper to taste
1/4 cup dry white wine
1/2 tsp bullion
Preheat a grill for medium-high heat. (Or heat oven to 400)
.
On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry.
Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, and lemon juice. Season with parsley, salt and pepper.
Fold the foil up loosely around the fish and crimp the seams to seal.
Place the packet on the grill (or in the oven) and cook for 15 to 20 minutes, or until fish is cooked through. (We cooked it in a 400 oven for 15-20, and let it rest before serving)
2 comments:
Steelhead is really a super-tasty fish. We made this again using parchment instead of foil, and it was excellent. We added some fresh thyme to the broth, and let it soak in while preparing other dishes (Like the roasted asparagus with Herbs de Provence). It was great, but I'd only recommend parchment if you're baking :-).
We just made this on the grill with Red Snapper, and it is a definite DRI-keeper; foolproof and really tasty. Here are the variations.
3 pound whole Snapper, cleaned and scaled.
Two sheets of foil each 1 1/2 times as long as the fish.
Lay out a sheet of foil, place the fish on it. cover first side in Olive Oil, salt and pepper, flip Snapper, and oil, salt and pepper the other side. We had some left over diced onions and tomatoes, and we sprinkled a few on the first side, flipped them over and sprinkled some more on the second side.
Seal the foil loosely. Meantime add bullion to 1/2 cup white wine and let dissolve.
Prepare the other parts of the meal, prepare the grill.
Before grilling, open the foil and drizzle the bullion lightly around the fish to keep from rinsing all the onions and tomatoes off the skin (these will become tasty browned crusties later).
Seal the foil tightly, and place on a very hot grill surface, and the put the cover over the grill (or lower the heat to medium/high on a gas grill). It's important to place the fish on a very hot grill surface so that the skin inside the foil grills.
Grill for 8 minutes on the first side, flip and grill 7 minute on the second side.
Remove from grill and let rest in foil while serving up other ingredients.
Open foil carefully so that the skin does not stick to it (the Olive Oil helps with this. Beyond Salmon has a detailed page on serving a whole fish that I will not duplicate here, but you should check out if you have no idea what to do at this point (check that out before you get to this point in the recipe, of course)
A new Master recipe, thanks largely to Helen at Beyond Salmon.
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