I went to the fish counter at Meijer. They had two fresh farm-raised whole rainbow trout from Canada on ice in the display case. I said I needed four.
Tyler of handlebar mustache fame went in the back and brought out a sealed styrofoam box. He opened it and dug through the ice and pulled out four one-pounders for me. It doesn't get much fresher.
Tyler of handlebar mustache fame went in the back and brought out a sealed styrofoam box. He opened it and dug through the ice and pulled out four one-pounders for me. It doesn't get much fresher.
He wrapped them in freezer paper and tossed them to me so that I could say that I caught them.
At home I prepared a double-banked charcoal fire in the Weber.
The fish went into the big lasagna pan with copious amounts of canola oil to slick them up real well. Then I salted and peppered the cavities.
When the fire was ready the fish went onto the grill, heads over the coals on the one side, tails over the coals on the other. The lid was closed with the vents fully open.
The fish cook in about 9 minutes on a side. Turning the fish is a little tricky. Use two spatulas.
Prepare a garlic lemon butter for serving with the fish. Zest a lemon, chop the zest and place in a large bottomed bowl, press two cloves garlic into the bowl, and add about four tablespoons of butter. Cut it all together using a pastry blender and fill two small ramekins for sharing at your table for four.
Serve each trout on a large plate after chopping off the head and tail, which you can save for the cats if you like.
Smother with the butter as you eat.
Our guest from France said it was the best trout she ever had.
I'm still blushing.
