Herb-Stuffed Trout With Vegetable Kabobs
Comments: Use the direct grilling method when you're cooking on a small portable grill at the beach. At home with a larger grill, consider the indirect method.
Total Steps
6
Ingredients
12
Tools Needed
12
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 1 tablespoon snipped fresh rosemary
- 1/4 cup olive oil
- 8 large fresh mushrooms
- 8 skewers 8-inch long skewers
- 1 medium sweet onion cut into 8 wedges
- 4 fish pan-dressed trout (scaled, with heads and tails intact)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 1 small lemon or lime, halved and thinly sliced
- 1/4 cup fresh basil leaves (packed)
- 16-20 branches fresh rosemary, oregano and/or sage
- 2 units zucchini and/or yellow summer squash cut into 3/4 inch pieces
Instructions
Step 1
Rinse fish and pat dry with paper towels. Season cavity and outside of each fish with salt and pepper. Place lemon or lime slices and basil leaves in the cavity of each fish. Lay remaining herb branches over each fish and gently tie with kitchen string in three places. Grill immediately or cover and chill the fish.
Step 2
Thread zucchini pieces and onion wedges on skewers. Cook vegetable kabobs in a small amount of boiling water in a covered 4 1/2-quart Dutch oven. With tongs, carefully lift out kabobs. Add a mushroom to the end of each skewer. Place in a shallow container; cover and chill. Transport fish and kabobs in an insulated cooler with ice packs.
Step 3
Combine olive oil and the 1 tablespoon snipped rosemary. Brush fish bundles and vegetables lightly with olive oil mixture. Grill fish and vegetables using direct or indirect heat.
Step 4
For direct heat: Grease grill rack. Place fish on grill rack directly over medium coals. Grill until fish flakes easily with a fork, turning halfway through grilling. Place vegetable kabobs on grill rack directly over coals for the last few minutes of grilling, turning kabobs once.
Step 5
For indirect heat: Grease rack of a grill with a cover. Arrange preheated coals around a drip pan. Test for medium heat above the pan. Place fish on the grill rack over the drip pan. Cover and grill until fish flakes easily when tested with a fork. Place vegetable kabobs on grill rack directly over coals for the last few minutes of grilling, turning skewers once during cooking.
Step 6
Snip strings and discard herb branches from fish. Serve whole or remove heads and skin. Serve with vegetable kabobs.