Besides chicken, my go-to protein (hipster, nutritional lingo was unavoidable, my apologies) is fish! We eat a decent amount of fish in our house. And I’m always looking for new ways to prepare the fish, that doesn’t involve me frying it in butter – yummy, but it gets old fast.
Enter our BBQ. At this point, I know you’re shocked that I use my BBQ so often as well. It is summer time after all, and one of our main pass-times in Canada during the summer is grilling food 😉 Yeah, look it up. I’m sure Wikipedia has an article about it somewhere… Or maybe our Parliament does?
This recipe is pretty easy. It’s the “set it and forget it (for about 10-12 minutes)” equivalent of grilling fish. You could also bake it in the oven, but then it’d be baked and not grilled 😛
Also, this tout goes really well with my Leek and Potato… Salad?
Happy weekend everyone! And to all of my friends and family in Quebec: Bonne Fête St Jean!
To make my Mustardy Grilled Trout, you will need…
- Trout! – I know you didn’t see this one coming did you? I used a whole filet since I wanted leftovers, but cook as little or as much as you like
- Sliced lemon – enough for the trout to sit on, I used a whole lemon for this batch
- 1 TBSP of extra virgin olive oil
- 2 TBSP of Dijon mustard
- 2 tsp of dried dill
- Salt and pepper to taste
- Preheat your grill to medium heat.
- On large piece of aluminum foil, place the sliced lemons and lie the trout on top.
- In a small bowl, mix together the olive oil, Dijon, dill and salt and pepper.
- Spoon the Dijon mixture on to the fish and spread it around evenly.
- Seal up the aluminum foil, and place the fish on the grill.
- Let the fish grill for 10-12 minutes, until it’s cooked through. Try and resist opening the aluminum foil until the 10 minute-mark, you don’t want all of the steam and flavours escaping.
How much aluminum foil should I use? Well, a piece that is a good 10 cm longer than the total length of your fish. You want to be able to seal the aluminum foil up around the fish and still leave a bit of an air pocket for the steam and flavours to circulate within the packet. This technique is called cooking en papillote. Note that I used aluminum foil instead of parchment paper because it doesn’t catch fire while grilling. If I were making this recipe in the oven, I would use parchment paper instead.