Our neighbor, Bill, gave us a trout from his morning catch! Fortunately, he had already cleaned it. :P So, all I had to do was figure out the best way to cook it. I Google’d a few recipes and here’s what I came up with. Michael and I agreed that it turned out fantastic! Thanks Bill!
Ingredients
Fresh Trout
1/4-1/2 cup white wine (I usually use a cheap dry white wine for cooking, but in this case I wanted to drink the leftovers so I got Joel Gott, which is one of my favorite Sauv Blancs)
2 tablespoons melted butter
1 tablespoon fresh chopped Italian parsley
1 teaspoon fresh minced garlic
1 fresh lemon
1/2 teaspoon truffle salt (or regular salt, if you prefer
How to Make It
Heat grill to about 375 degrees.
Mix all the ingredients (minus the fish) in a little bowl. Use only half of the lemon for juice in this mixture. Slice the other half and layer inserted into the fish.
Use your fingers to gather and rub the pasty stuff of the mixture all over your fish (including inside).
Pull a long enough sheet of aluminum foil that it will fold length-wise back over the fish.
Set the fish on the right side of the aluminum foil. Pour any remaining part of the mixture over the fish.
Wrap the fish with a bit of tenting on top as you want it to steam on the grill.
Place the fish on the grill for about 20 minutes.
Ta-da! The fish turned out flaky and delicious! The skin and bones were very easy to remove as we dove into it. And the mixture we made was very good. I wouldn’t change a thing for next time. Happy summer, ya’ll!
