Grilled Rainbow Trout

Rainbow Trout

     I grew up in a little city down on the Texas coast called Corpus Christi. Spent most of my life there, within 10 minutes of the Gulf. I even went back for 4 or 5 years after college. And somehow, in all that time, I never learned how to fish! Seems like a shame now, especially considering how much Mrs. G and I like seafood, not that there is anywhere in Dallas to fish….at least not that I would eat. So now I just do most of my “fishing” at Central Market.

     To continue on with our healthy eating this week, Mrs. G and I both agreed that we wanted some seafood. So after work, I headed up to my “local fishing” spot to see what I could find. Salmon? No, been doing that too much lately. Tilapia? Boring. Catfish? Never been a big fan. Red snapper? Too expensive. That’s when I spotted some rainbow trout. Haven’t had that in years and the price was good. Fish looked good and didn’t have that fishy smell. Done!

Prepping the Trout

      We kept it pretty simple last night as far as seasoning. Some salt and pepper, a few slices of lemon, some thyme and a little bit of rosemary. (We grow our own rosemary BTW, and when spring rolls around I’m going to try to grow some other herbs as well as our usual peppers, but I digress). I can’t seem to leave things alone, so mine also got a sprinkling of Dizzy Pig Jamaican Firewalk. What can I say? I like a lil bit of heat.

On the BGE

      The fish went on to my Big Green Egg, which was preheated to 400 F along with some apple wood chips to give it a little smoke flavor. We also tossed in some zucchini that was seasoned up simple with some salt and pepper.

Halfway done

      Somewhere I read that you want to cook rainbow trout to about 135. Not sure if that is correct or not. I’ve also heard to cook fish until its flakey, although another source says that if its flakey, it’s already overdone. I really don’t know. We let this fish cook for about 8 to 10 minutes, flipping it halfway through, and to us it seemed done. (And I’m writing this up the following morning with no ill effects and I’m still alive, so it must have been ok, lol).

Plated Up

      Not my best plated up picture, but oh well. I’ll  blame it on still being just a little bit sick, how’s that? We served it up along with some of my wife’s rice. She’s been playing around with using different amounts of chicken stock when making the rice, so it gives it a little extra flavor, but doesn’t make it too salty. She also threw in a few sprigs of thyme. The rice turned out really good, and went well the fish. The fish was very tender and had a mild taste. It would be good for those who are just starting to eat fish, but don’t like a strong fishy flavor (that sounded really weird to me after saying it, does it make sense?). There was a hint of smoke, but could have used more. Next time, I think I will add more apple wood chips. It’s such a quick cook, that if you want a smokey flavor, I think you need to have a handful or more to start with. I probably shouldn’t have added the lil bit of Jamaican Firewalk to mine as it gave it quite a bit of heat and I think over powered the fish. Should have stuck to simple. Overall, I think it was a pretty good meal, and I think it’s going to start going into our rotation as we continue to try to eat a lil bit healthier.

Happy Friday, I hope everybody has a great weekend and get out there and fire up that grill or smoker and cook something up! Everything tastes better over a lil fire!

 

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