| Grilled Idaho Trout |
| Serves 4 |
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| Ingredients | Directions |
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4 butterflied Idaho trouts Needle nose pliers |
Deboning trout: Put trout on a cutting board and open it flesh side up. Cut of the flesh where the fins are attached (except for the fin between the two fillets). There is a row of bones between the two fillets. Run a paring or boning knife on both sides of this row of bones being careful not to cut through the skin. Using the pliers, pull the middle row of bones out. Run your finger along each fillet from head to tail to locate a row of bones in the fillets. Run your knife from head to tail holding it perpendicular to the fillet to raise the bones (do not cut into the fillet). Now you should be able to see and feel the bones much easier. Grab several bones at a time and pull in the dirrection of the tail. When no more bones remain, repeat with the other fillet. The first time you do this, it might take a little while, so keep your other fish refrigerated or over ice.
Preheat grill to med-high |
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salt and black pepper to taste 2 Tbsp olive oil 1/2 cup pesto or salsa verde |
Season trout with salt and pepper and rub the skin and flesh side of each fish with olive oil and pesto or salsa verde. Fold the fish back together (close the fillets to form a fish). Place the fish on the grill and reduce heat to medium. Cover and grill for 4 minutes. Flip the fish, recover, and grill another 4 minutes. Using a spatula, carefully lift the top fillet and peak inside the fish. If the fillets are almost opaque, they are done (the fish will continue cooking when it's off the grill, so by the time you eat it, it will be completely opaque). If there are still some raw parts, leave the fish on the grill another minute or two and check again. Serve with boiled potatoes. |