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On the waterfront in Downtown Toronto since 1894 From novice to old salt, there is a place for everyone at National Yacht Club.
Grilled trout, no doubt
October 27th, 2010 @ 11:06 AM EST by admin
a recipe from Damon G. Beggs, Not everyone is thrilled with the prospect of fish for dinner… especially if that fish is staring back at you from the plate. This recipe works best with a whole fish because all the herbs are placed inside it, but if you’re squeamish, ask the vendor to remove the head and tail. You’ll be surprised by the delicate fresh flavour of local Lake, Brook or Rainbow trout. You'll need:
2 1-pound trout (whole) 2 tablespoons olive oil 2 tablespoons fresh parsley 2 tablespoons fresh basil 1 tablespoon fresh rosemary 2 cloves garlic Fleur de Sel Fresh ground black pepper
Mince the spices, and mix with the oil. Spread evenly on the inside of the fish. Cover and refrigerate for 2 hours. Oil cooking grates and preheat grill. Sprinkle fish with salt and pepper and grill for 4-5 minutes on each side over a medium heat. Carefully remove the fish from grill and serve with this mélange of vegetables… makes an excellent side prepared in foil on the grill. 1 cup whole fresh mushrooms 1 cup cherry or grape tomatoes 1 cup sliced zucchini 2 teaspoons olives 2 teaspoons butter (melted) ¼ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon Italian seasoning 1/8 teaspoon garlic powder Fresh ground pepper to taste Place the mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil. Combine the remaining ingredients and drizzle over vegetables. Fold the foil around vegetables, then seal tightly. Grill, covered, over medium heat for 15-20 minutes. Stonechurch Sauvignon Blanc VQA at $12.95 is a bright lemon yellow with green highlights. Aromas of green apple, grapefruit, and fresh cut grass offer refreshing acidity with a round feel in the mouth and tangy flavours of lemon and lime. Toronto might not be famous for its fish, but for an ocean-starved city bordering a seriously polluted lake, we don't do so badly when it comes to tracking down salmon, trout, mussels and other fresh seafood options. The south end of St. Lawrence Market is a good place to start where three major fishmongers (Mike's Fish, Seafront Fish Market and Domenic's) offer a superior selection with similar pricing. A little tip: around 3pm on Saturdays, everything gets heavily discounted in a mad rush to sell off inventory prior to the Sunday/Monday closure. (Have a recipe or tip you would like to share? Send it to me and you might find it along with your name in a future issue: )