Bundle your fresh catch or market fish and grill. Makes 4 main-dish servings
- 4 pan-dressed trout, coho salmon, or walleye (10 to 12 ounces each) (scaled, with head and tail intact)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 small lemon or lime, halved and thinly sliced
- 1/4 cup packed fresh basil leaves
- 16 to 20 branches fresh rosemary, oregano, and/or sage
- 2 zucchini and/or yellow summer squash, cut into 3/4-inch pieces
- 1 medium sweet onion, cut into 8 wedges
- 8 skewers, 8 inches long
- 8 large fresh mushrooms
- 1/4 cup olive oil
- 1 tablespoon snipped fresh rosemary
1. Rinse trout and pat dry with paper towels. Season the cavity and outside of each fish with salt and pepper. Place lemon slices and basil leaves in the cavity of each fish. Lay remaining herb branches over each fish and gently tie with kitchen string in three places (see photo above). Grill immediately or cover and chill the fish for up to 2 hours.
2. For vegetables, thread zucchini pieces and onion wedges onto skewers. In a 4-1/2 quart Dutch oven place vegetable skewers in a small amount of boiling water. Simmer, covered, for 5 minutes. With tongs, carefully lift out skewers. Add a mushroom to the end of each skewer. Combine olive oil and the 1 tablespoon snipped rosemary. Brush vegetables and trout bundles lightly with olive oil mixture.
3. Grill trout and vegetables using direct or indirect heat. The Better Homes and Gardens Test Kitchen suggests the indirect method for the fish so you don't have to turn the delicate fish during cooking. But, if your grill is small, you may need to use the direct cooking method for this recipe.
- Indirect Grilling: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place fish on a greased grill rack over the drip pan. Cover and grill about 20 minutes or until fish flakes easily when tested with a fork. Add vegetable skewers directly over coals during the last 6 minutes of grilling, turning skewers once during cooking.
- Direct Grilling: Grease grill rack. Place trout on an uncovered grill directly over medium coals. Grill trout about 14 minutes or until it just flakes easily with a fork, turning halfway through grilling. Add vegetable skewers directly over coals during the last 6 minutes of grilling, turning skewers once.
4. Serve trout whole or remove heads and skin. Snip strings and discard herb branches from trout before eating. Serve with vegetable kabobs.
Nutrition facts per serving: 322 cal., 19 g total fat (3 g sat. fat), 81 mg chol., 108 mg sodium, 8 g carbo., 2 g fiber, and 31 g pro. Daily Value: 3% vit. A, 33% vit. C, 10% calcium, and 26% iron.
Continued on page 2: Grilled Banana Sundaes