Tuesday, August 11, 2015

Grilled trout

My Costco mania is getting a tiny bit out of hands, but what can one trout fan do if they sell the best trout on the market?
Coming from inland with small, cold rivers trout is one of the fish you get used to, and it has many benefits.
Number one, which is hard to look over with a family of five on a low budget: price.
Second: the mild taste, so even the pickier eaters are gonna make peace with it.
Third: I don't think one can really go wrong with it.
Fourth: no cleaning involved! Yeeee!!!
Fifth: lazy people without a grill, or without wanting to heat up a grill can easily make it in 20 minutes.

1 trout / person

rice or boiled potatoes

Wash the trout, rinse both inside and out, and cut the head off. If preferred cut the tail as well, I sometimes do as it fits better on my grill.
Sprinkle a little salt (I prefer the Himalayan pink salt from Sprouts) , maybe pepper (or pink pepper) in the inside of the trout.
Sprinkle additional salt on the outside skin as well. Do not add too much tough!
Wrap it in aluminum foil and throw it on the pre-heated table grill, and fry it at the highest temperature. Turn, and fry for additional 10 minutes.
Meanwhile boil some Basmati or Jasmin rice, they'll be ready in just about the same time.
While the rice is boiling and fish frying, you can also prepare a quick salad.
Serve with lemon slices, and optionally with some soy sauce.

I I were thinking ahead, as I wasn't, I'd have made my favorite salad to accompany this fish: "ecetes uborka", aka fresh cucumber in vinegar. Recipe next time.. :), now I settled for some fresh sliced cucumber and radish.

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