Welcome back to the Tuesday Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of our haul went to waste.
Each week, after the diary entry, you’ll see how I adapted the recipe to make it my own and to cook just for me.
In case you missed them, here are the past installments:
- Fire-Roasted Tomato Poached Trout for One
- Creamy Baked Trout for One
- Trout with Garlic Lemon Butter Sauce for One
And my next email:
Subject: Trout Recipe of the Week!
This was probably my favorite preparation so far, but for three reasons – 1) It was so EASY, 2) it was light and refreshing, 3) I lucked out with this fillet: I didn’t have/notice any bones!
I guess I wanted to try out this basic Foil Packet Grilled Fish Recipe in case I can’t figure out how I want to prepare my salmon when I have the girls over next week. Of course, I quartered the recipe to account for my one 6-oz filet. I used rosemary, oregano and thyme from my herb pot. I served it with a side of Roasted Radishes. I had no idea you could roast them! I got some from the farmer’s market last week, but they started getting soft and I knew I wanted to save them. I cut of the ends, put them in an ice water bath yesterday. Then today, I used the recipe below to roast them!
I’m attaching a photo of my lunch to the end of this email as well. (I only needed about a 1/2 Tbsp of olive oil for the # of radishes you see in the photo. They lose their bite, but are so good and so easy!!)
Here is my adaptation of Grilled Fish Fillet in Foil Packets from Skinnytaste.com:
Foil-Packet-Grilled Lake Trout for One
- 6 oz fillet lake trout (skin on the bottom)
- drizzle olive oil
- approximately 3 sprigs of fresh herbs (I used rosemary, oregano, thyme)
- 2 slices of lemon
- salt and pepper, to taste
- Heat half the grill on high heat, leave the burner off on the other side.
- Place the trout on a piece of aluminum foil, skin side down.
- Drizzle with the olive oil and season with salt and paper.
- Put a couple of slices of lemon on the seasoned fish.
- Top with herbs of your choice.
- Fold up edges of foil to create a seal so that no steam will escape, but leave a bit of room for the steam to circulate within the packet.
- Place the packet on the the the other half of the grill (that half with the burner off) so that the fish gets indirect heat.
- Close the grill.
- Cook for approximately 12 to 13 minutes or until fish is cooked through.
- Be careful when opening your foil packet, as steam will escape.
~ I served these with roasted radishes using this method from The Kitchn.
How do you grill fish?