By Dane Feldman
Photo by Dane Feldman.
Summer is in full swing now that July is here, so it’s definitely time to talk grilled fish. Rainbow trout is a Feldman family favorite and I’m happy to share our recipe. Rainbow trout is also a great North American fish hailing mostly from the fresh waters west of the Rocky Mountains, so it only seems fitting to grill it during the week of July 4th!
What you’ll need for the fish:
1/2 lb of trout per person
Juice from 1 lemon
1/2 cup orange juice
1/2 cup grapefruit juice
1 tbsp chopped parsley
Corn in the husk
Spray the sheets of aluminum foil with cooking spray. Place the aluminum foil on the grill and lay the trout on top of the foil. Grill for approximately 5 minutes per side.
Throw the corn on the grill still in the husk and cook for about the same amount of time you grill the fish, rotating the corn so that it grills evenly.
Before grilling the fish, you’ll need to make the sauce. Combine the juice of the lemon with the grapefruit juice and orange juice in a small saucepan. Let it simmer for 10 minutes, then add the parsley and let it simmer for one more minute.
Serve the fish on plates and pour the sauce over it.
You can also serve this with a garden salad with homemade dressing.
What you’ll need for the dressing:
2 tbsp water
1/2 cup Italian olive oil
1 tbsp Penzey’s country French vinaigrette mix
1/6 cup red wine vinegar
1/6 cup orange, lemon, or grapefruit juice (fresh squeezed is best)
Mix these ingredients into a bowl with a spoon. Then, pour all of the ingredients into a dressing shaker or bottle and shake well.
Thankfully, this is great summer meal packed with protein and vegetables that doesn’t take long to prepare or cook.
I know I use grapefruit and grapefruit juice in a bunch of my recipes, but be sure to stay informed. Grapefruit has an enzyme that is known to cause some interference with many prescription and non-prescription medications. If this applies to you, substituting orange for grapefruit is usually just as good.