Post by blackcrowheart on Jan 16, 2006 14:09:07 GMT -5
Trout Packages with Lemon and Herbs
Steaming trout with lemon, fruity olive oil, and fresh herbs makes the fish
moist and flavorful. You can substitute halibut, wild salmon, or mahi-mahi.
6 rainbow or brook trout fillets (5 to 6 ounces each)
1 lemon, thinly sliced
2 T. extra virgin olive oil
1 C. fresh herb sprigs such as chervil, basil, parsley, or lovage
salt and freshly ground pepper
Lima Bean, Corn, and Tomato Succotash (recipe below)
Preheat the grill to medium heat, or preheat oven to 425°. Divide fillets,
skin side down, among 3 large squares of heavy-duty aluminum foil. Top each
with lemon slices, 1 teaspoon oil, and a few herb sprigs. Season lightly
with salt and pepper. Fold and seal edges of foil to create a tent above the
fillets.
Place packets on grill rack (if using oven, place on a large baking sheet)
and cook, lid down, 10 to 12 minutes, until fillets are opaque, flaky, and
just cooked through. Remove from heat; let rest 2 minutes before serving. To
serve, arrange fillets on top of succotash and garnish with slices of cooked
lemon.
Steaming trout with lemon, fruity olive oil, and fresh herbs makes the fish
moist and flavorful. You can substitute halibut, wild salmon, or mahi-mahi.
6 rainbow or brook trout fillets (5 to 6 ounces each)
1 lemon, thinly sliced
2 T. extra virgin olive oil
1 C. fresh herb sprigs such as chervil, basil, parsley, or lovage
salt and freshly ground pepper
Lima Bean, Corn, and Tomato Succotash (recipe below)
Preheat the grill to medium heat, or preheat oven to 425°. Divide fillets,
skin side down, among 3 large squares of heavy-duty aluminum foil. Top each
with lemon slices, 1 teaspoon oil, and a few herb sprigs. Season lightly
with salt and pepper. Fold and seal edges of foil to create a tent above the
fillets.
Place packets on grill rack (if using oven, place on a large baking sheet)
and cook, lid down, 10 to 12 minutes, until fillets are opaque, flaky, and
just cooked through. Remove from heat; let rest 2 minutes before serving. To
serve, arrange fillets on top of succotash and garnish with slices of cooked
lemon.