Melanie caught this trout in Eastern Washington on opening day, at Blue Lake. We’re not bragging, but she caught the largest fish of her party – two sixteen inchers. This is the tale of one of those sixteen inchers.
Cut the whole fish in half and open it up. Drizzle with a little olive oil and sprinkle with fresh thyme. This thyme was so fresh it wasn’t even woody. Also, chopped shallots and salt and pepper.
Put it skin side down on medium heat grill for 15 minutes. You’ll know the fish is done when the fat starts to pool and the fish starts to flake. It’ll continue to cook off the grill, so pull on the early side of the flaking.
On the side, we had grilled potatoes. Just toss with salt, pepper, olive oil and fresh chives. We put them on the grill before the fish so they’d have a head start.
The chive butter is courtesy of Alice Waters (and the fresh chives in our garden). four tablespoons butter, 1/4 cup freshly minced chives, 1 finely chopped garlic clove, squeeze of lemon, and salt and pepper. Mix together all of the ingredients and use as garnish on the fish and potatoes.
- Whole trout, cleaned
- Fresh thyme
- Salt, Pepper and Olive Oil
- Baby red potatoes (enough for two)
- chive butter: 4 T room temp butter, 1/4 cup freshly minced chives, 1 clove chopped garlic, squeeze of lemon, salt and pepperWhole
- Baked Trout with Shallots and Pesto (seattlefoodshed.wordpress.com)
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