Time for a fishy weekend. I’ve decided that 2017 will be the summer of more fish from the grill. I was at a fresh fish market yesterday and I was getting so excited! All great stuff! But … Start simple. Trout. I decided to ask for 2 nice trouts, but the one he brought up was huge. Not a rainbow trout, but a decent big animal that has been caught and killed. Nice!
Now for a good recipe. Lemon would be to easy, but a slight bit of acid will do good, I guess, so orange it is.
For the marinade, I’ve used the following.
- 1 orange
- a handful of fresh dill
- a handful of fresh parsley
- a red onion
To start with this, grate the side of the orange, but only the orange part, not the bitter white, in a bowl. Add the juice of the orange as well. Now I’ve used the blender, but you can do it manually too, to chop up the parsley and dill. Bring to taste with a good dash of pepper and salt.
Now stir and set aside. Get the salmon and clean it out with some fresh water. Open it up and put a few good spoons full of this delicious marinade in it.
Now chop up the red onion and the fennel into rings and parts. Stuff them in there too, and put the fish in the fish grate for the BBQ. Put it in the fridge for some hours to let the flavours get into the fish. (Don’t forget to put a plate or something under it, otherwise your entire fridge will be wet from the moist and fish fluids. Just a tip.
So after a few hours in the fridge, heat up your grill, ready for direct heat. I’ve done some vegetables first until they were soft and moved them to the side table. Then it was trout-time.
Put a good amount of olive oil on both sides, to prevent real burning. Direct grilling for ab0ut 20 minutes, in my case about 25, cause the beast was BIG! then it was a matter of serving. I took an oven dish, since my plates are not big enough …. It was an 800 grams trout…. but loved every gram of it. Was great with carrots and some other veggies.
Definitely worth a re-run!