Tuesday, August 14, 2007

Grilled Trout



Gearing up for another weekend of camping, hiking, and fishing, we thought an appeal to the Fishing Gods was in order in the form of grilled whole trout. Similar to last year's grilled trout, we bought some cleaned trout and some fresh herbs and a lemon, brought it all home, and warmed up the grill.

We rubbed a thin layer of olive oil inside the trout cavity - and on the outside of the fish - and sprinkled in and out with kosher salt and ground black pepper. Then we added thinly sliced lemon rounds and a stack each of fresh dill and chives. We wrapped our trout in a few pieces of bacon - which will add some smokey flavor and self-baste the fish throughout the grilling process... Grill hot, ready to go!





We added the fish to the grill that already contained some soaked corn on the cob (husks peeled back, silk removed, husks replaced, wrapped in string, soaked in cold water for 30 minutes, onto the grill and turned for ~25 minutes) and let those trout go for 10 minutes before flipping and cooking for 10 more minutes. Corn off, fish off, grill off, let's eat!



Delicious fish with lots of flavor from the lemon, herbs, and bacon. Comes right off the bones - just pick it off. And grilling the corn is the only way to go - we'll never boil again! Hopefully this meal will bring us luck on the lakes and rivers of New Hampshire this weekend!

1 comment:

Johnny said...

oo fish wrapped in bacon!