On this afternoon's menu: Foil-roasted BBQ Rainbow Trout

[dianeduane]

(When I did my internet order last night, I thought I ordered two rainbow trout from the folks at Tesco; however, they sent me two kilograms of them.  Probably my mistake. So six of them go in the freezer, and the last one gets held out to go on the BBQ. Goodman and Pip get the head and the tail respectively, and go into cat ecstasies. They'd better get maximum mileage out of them, because they will not be getting any of the swordfish that's going to be the second course.)

The trout first gets put down in a dish for a pre-marinate in lemon-scented olive oil. Fresh rosemary is is procured from the side garden, and a bunch of fresh oregano from the pot out front. An onion is sliced up very thin. The herbs and the onion are put down in some extra-virgin Greek olive oil to get friendly.

When the fire's lit, a lemon will get sliced up very thin. Some more oregano, some of the onion, and a single bay leaf  from the topiary bay out front will be tucked into the trout's body cavity. A triple layer of foil will be prepared and well greased up with the lemon-infused olive oil. Then the trout will go on there and be tiled with lemon slices, a la fish scales, and packed around with the herbs. A grind of black pepper and a smashed-up pink peppercorn or so, a grind of chili flakes:  that should do it. The whole business then gets enveloped-up in the foil and goes on top of the grill for probably about fifteen minutes per side. I'll add a picture later.

Oooh yum. 

Now playing: Frank Sinatra & Tony Bennett - New York, New York

Comments

[geloe.livejournal.com]

You know, that sounds like it beats the hell out of butter and a bit of garlic. I've just got around to acquiring my fishing license (and trout stamp) so I've been looking for nicer ways to do trout that don't involve filleting them...

You post way too many recipes that I'd love to try, given the proper motivation. :)

[lady-autumnstar.livejournal.com]

Oh, lovely. I think I'll go add a bit of lemon zest to my small bottle of olive oil. No bay, but I have a myrtle bush whose leaves work well as a substitute.

Fish market, here I come!

[bodhibird.livejournal.com]

I just ate lunch half an hour ago, but now I'm drooling again. May I come over for dinner with you?

Mmmmmm...

[(Anonymous)]

I just caught a couple of nice rainbow trout and was looking for some suggestions on cooking it with some of the fresh herbs in my planter.

I've modified your recipe somewhat - but basically similar - and the trout is about to be cooked :)

Thanks!

Ian Scott
http://about-flyfishing.com/blog

Absolutely Fabulous!

[(Anonymous)]

Thankyou so much for this wonderful recipe!!
Liz, Sydney, Australia