Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
With summer around the corner, many folks have one eye on the grill, and the other on their fishing gear.
Grilled, fresh trout is a one of my favorite summer treats. If you're lucky enough to live in a place where you can catch your own trout, or where you can get fresh, wild-caught trout, then all the better. However, any good, fresh trout is sure to delight. This dish is easy to make, lean, and delicious. It goes well with rice, or with mashed potatoes.
2 whole fresh Rainbow trout, cleaned
3 tablespoons cold butter, 6 slices
1 teaspoon paprika, ground
12 sprigs of fresh Italian parsley
2 cloves garlic, minced
6 slices of lemon, halved
Salt and pepper to taste
Season fish with salt, pepper, paprika and rub with garlic. Place butter slices and lemon slices and parsley into the fish. Tie with butcher's twine.
For each fish, take a square of aluminum foil and fold the edges to form a 1/2-inch ridge to hold any butter that may leak from the fish. Coat foil with a thin layer of olive oil. Place each trout onto aluminum foil.
Place fish on a grill at 375F and cook about 7 minutes on each side until fat begins to ooze from the seams between the layers of the fish, or you can easily stick a fork in the fish.
Allow to cool for a few minutes before serving.