The Global Kitchen

My brother bought me Fish & Shellfish, Grilled & Smoked by Karen Adler and Judith M. Fertig in September and I'm embarrassed to say I'm just starting to cook from it now. I love grilled fish although sometimes I feel a little intimidated by it.

I bought my trout boned because that's what the store had but it still held together as well as a bone in fish. My grill time was also considerably less. I loved the baste but beware the recipe makes a LOT. I cut it in half because there are only two of us and had more than enough.

The end result of this was tender, juicy, flavorful, melt in your mouth trout. YUM! A definite do-over! My boyfriend agreed!





Zesty Lemon Basted Trout

4 12-16 oz rainbow trout, dressed
2 lemons, thinly sliced
1 small onion, thinly sliced
8 sprigs fresh Italian parsley
Sea salt and fresh ground pepper
Zesty Lemon Baste (see below)

Prepare medium-hot grill
Rinse fish and place 2-3 lemon slices, 2 onion slices and a sprig of parsley in the cavity of each fish and season with salt and pepper.
Grill until the meat is opaque and is just beginning to flake with a fork-about 8-10 minutes each side(my time was only about four minutes each side)basting frequently with the lemon baste
Serve garnished with lemon slices and parsley.

Zesty Lemon Baste

1/2 cup unsalted butter, softened
1 tsp cayenne pepper
grated zest and juice of 2 lemons
4 minced garlic cloves

Combine all the ingredients in a small bowl. Will keep refrigerated and wrapped for 7 days.

I served it with Spanish-Style Grilled Vegetables with Breadcrumb Picada from the July 2007 issue of Bon Appetit. This has become my "go to" Grilled vegetable recipe. I even reviewed it over at Epicurious. Their picture is a lot prettier than mine too.


Spanish-Style Grilled Vegetables with Breadcrumb Picada

Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, breadcrumbs stand in for the nuts.

Makes 6 to 8 servings.

Tori Ritchie
ingredients
On the grill
3 large red bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered
4 large Japanese eggplants (about 1 1/4 pounds), trimmed, cut lengthwise into 3 slices
4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1/3-inch-thick slices
Extra-virgin olive oil (for grilling)

For the dish
6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1/2 teaspoon dried crushed red pepper
1/2 cup panko (Japanese breadcrumbs)*
2 tablespoons Sherry wine vinegar
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano

*Available in the Asian foods section of some supermarkets and at Asian markets.
preparation
Prepare barbecue (medium heat). Arrange vegetables on baking sheets. Brush with oil; sprinkle with salt and pepper. Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.

Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl.

Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.

Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.