First, let me wish all the mamas out there a belated Happy Mama’s Day. We had a fun day, as the sun finally decided to grace us with its presence. We even wore shorts!
If you haven’t already, you should bring your grill out from wherever you’ve stored it for the winter. Please don’t wait until Memorial Day. Your grill deserves better than that.
Mama brought home some Idaho-caught rainbow trout from the fish market. Here’s what it looked like: We’ve done whole fish on the grill before. Don’t fear it just because it has a head and eyes. If I can touch the fish, you can, too. Preparation is super simple: Salt and pepper the flesh, add a few slices of organic lemon and whatever herbs you have on hand. We used dill, but tarragon, basil, or chives would have been equally good. Mama stuck a couple toothpicks through the bellies to help keep them closed, then she rubbed a little bit of olive oil on their bodies. Ready to go:
Set them on a hot grill and close the lid. Mama used medium to medium-high heat. It took about 10 minutes, turning them over once. The flesh will be opaque and flaky. The fish should slide out from the skin quite easily, but be careful of the bones. We enjoyed this fresh-tasting fish with grilled Brussels sprouts, chickpea salad, and cucumber salad (which I did not eat—no matter how often Mama tells me it’s “like pickles,” I know that’s just not true). So treat your grill to the way it wants to be treated, and put a fish on it tonight.