Although these trout did have eyes and teeth, they came all clean and gutted so it wasn't nearly as traumatic as it could have been. When the fish man handed my trout packet over the counter, however, I admit that I did have to fight the urge to gag. I could feel the fish body through the butcher paper, and the packet flopped with a rubbery heft.
Worse than the flopping was the tingle under my fingertips as I massaged gritty rosemary mixture into its moist scales.
He watched me as I rubbed.
But after a mere eight minutes on the grill pan (on which you can see he got a little ragged), we had ourselves some flaky, tender trout with a side of roasted potatoes and asparagus. It tasted much better than it looks. F and I partook of our delectable dinner on the back patio, which we really ought to use more often.
A special thank you to S, who gave us the beautiful glass-blown wine glasses in celebration of our nuptials. We toasted S, each other, and our trout. Then F ate the eyeballs.
Since I can't end bear to end this post with a photo of trout eyes, I'll wrap this up instead with some lovely nature photos of our back patio:
Recipe for Grilled Trout with Rosemary and Garlic
From Cooking Light
This simple presentation is a go-to summer recipe that allows the flavor of the fish to shine. If you like, substitute thyme for rosemary.
4 servings (serving size: 1 trout)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced garlic
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 4 (8-ounce) dressed whole trout
- 4 (6-inch) rosemary sprigs
- Cooking spray
1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a small bowl.
3. Cut 3 diagonal slits on each side of fish; rub rosemary mixture evenly over fish. Place 1 rosemary sprig in cavity of each fish. Place the fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.