Bluffs Advocate


I Swear the Fish Was THIS BIG!

Get a trout fillet and embrace your BBQ

By Scott Tait

Trout Fillet            Take a look outside and embrace your BBQ. The sun is shining, the birds are singing and the raccoons are still sleeping and unaware of the feast that you are about to create. It's BBQ time.

Now there are a multitude of products out there to make your grilling experience easier. Frozen hockey pucks that are suppose to be burgers, ready cooked ribs you just need to thaw and heat up but really, how are they appetizing at all?

Then there are the standards of steak, hot dogs, sausages and chicken for which you probably have a recipe and are famous amongst your neighbours and friends for their tasty outcome. But today, lets talk fish.

The two greatest reasons to introduce fish to your BBQ are neighbours' envy and moving the smell out of your kitchen.

So let's go simple. Your choice: salmon or trout. Have your fishmonger cut the fillet you choose into individual portions leaving the skin on. His knives are sharper. If you go rainbow trout, leave the fillet whole or cut only in two as there is less meat on the fish.

Set up your grill (gas or charcoal) for indirect cooking meaning heat on one side, no heat on the other, and close the lid.

While you're waiting on the grill's attaining a temperature of 350f (176c) season your portion with some Old Bay seasoning. If you don't have Old Bay get some. It will become a standard go-to in your kitchen.

Now you can go trendy and cedar plank the fish; maybe you have a Himalayan salt block that you could use or you could just go simple. Cut enough lemon slices so that the fish can sit nicely on its own little lemon islands.

When the grill has reached the desired temperature place the lemons on the unlit side of the grill tightly together so each piece of fish has a mound to sit on. Drizzle the lemon with some olive oil, place the fish on the lemon and close the lid. Remember if you're looking you're not cooking.

You are looking for an internal temperature of 158f or 70c. This should take about 15 to 20 minutes using this technique and depending on how big your portions are.

Instead of the lemon you could use slices of onion or a bed of leeks if you choose. Using the island technique stops the fish skin from sticking to the grill and lets you have minimal handling so the flesh is more likely to stay intact and not broken apart.

Seen here is steelhead trout served with aioli, matchstick fries and a broccoli slaw. Don't throw out the lemons – serve them. Burnt lemon adds a whole other dimension to the meal.

Be well and eat well.