Dinner doesn’t get any more fresh and local than fish you catch and cook yourself. I’m planning on spending some lazy days at a lake this summer, where I’m hoping to take on a new grilling challenge: bringing wild freshwater trout from hook to grill to table.
I admit I’m usually the girl buying fish fillets from Whole Foods, so this kind of rustic meal will be an adventure for me. I looked to Williams-Sonoma’s grilling expert Willie Cooper, author of our cookbook On the Grill, for some tips.
He promises that with a portable grill, a few grilling accessories and a cooler full of cold beverages, I’ll have everything I need for an alfresco meal with nature as my background. Here are Cooper’s instructions for grilling freshly caught whole fish.
Grilled Whole Fish
Grilling a whole fish is the final frontier of mastering the modern grill. For the anglers among us, there is almost no greater culinary pleasure than a perfectly grilled fresh fish landed by the griller himself.
4 rainbow steelhead or rainbow trout, each about 2 lb., cleaned
2 Tbs. roughly chopped fresh rosemary, plus 12 sprigs
2 Tbs. roughly chopped fresh thyme, plus 12 sprigs
3 garlic cloves, crushed into a paste
Salt and freshly ground pepper, to taste
1/2 cup dry vermouth or white wine
1/2 cup olive oil
2 lemons, sliced into rounds
With a very sharp knife, score the skin on both sides of the fish on the diagonal at 1-inch intervals. Place in a shallow dish.
In a small bowl, stir together the chopped rosemary, chopped thyme and garlic paste. Rub the herb-garlic paste all over the outside and inside of the fish. Season with salt and pepper. Pour the vermouth and olive oil over the fish, turn to coat and let stand for 30 minutes.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate and a fish-grilling basket, if desired.
Remove the fish from the marinade; discard the marinade. Stuff the fish cavities with a few of the lemon slices and the rosemary and thyme sprigs.
Arrange the fish on the grill rack or in the basket directly over medium-high heat. Grill, turning once, until nicely charred and cooked through, 3 to 4 minutes per side. During the last few minutes of grilling, grill the remaining lemon slices over the hottest part of the fire, turning once, until lightly browned, 1 to 2 minutes per side.
Transfer the fish to individual plates or a serving platter, garnish with the grilled lemon slices and serve at once. Serves 6 to 8.
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