an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Wednesday, September 23, 2009
More frugal and sustainable---
Monterey Bay Aquarium also recommends farm-raised rainbow trout as sustainable. Super King stocks bright-eyed specimens at low cost. (There must be a downside here, but it's hard to meet all demands.) What to do with a couple of glossy fish, complete with heads and tails?
Rinse your fish and pat dry. Sprinkle salt and pepper inside and out. I love aromatics, like thyme and rosemary, I add those, inside and out. Or you could use tarragon, and/or marjoram. Whatever mood you're in.
You could also score the skin, and press herbs into the exterior as well
Light your grill to medium. Place fish on grill. When the trout interior is getting a cooked-through look, turn your fish.
Guests (or you) can't bear the head, tails, et cetera? You can filet it at the grill. If it's too tough to filet, it's not cooked through yet. I think fish is best when still the tiniest bit opaque. Sides for this hot hot day: My vote is grilled red peppers steeped in anchovies and garlic, a sliced tomato salad, and a delectable potato salad. Or pilaf, aioli, and tzatziki. Whatever you decide, I'll be enjoying it with a glass of chilled, crisp rose.