Grilled Trout with Lemon, Tarragon & Garlic Mayonnaise

We made this for dinner yesterday, and I would have to call it an absolute success.  Not only did Dad have an extra excuse to go fishing (I requested fish earlier in the week when we went kayaking), but the flavors worked out beautifully.

I didn’t want to do anything too crazy, because it was hot outside and I didn’t want to spend all day inside cooking.  I asked Dad how he normally prepares the fish, and he said that sometimes he coats in a bit of mayonnaise and grills it.

Now, I’m not a huge fan of mayonnaise.  Ever.  But I thought that flavored with some herbs and citrus, then used to protect and baste the fish in flavor while it’s grilled over high heat might be a different story.  And I was right.  No mayonnaise taste detectable–especially since we didn’t eat the skin of this particular fish.

Lemon, Tarragon, & Garlic Mayonnaise

  • 1/3 C mayonnaise
  • 1 T fresh tarragon, finely minced
  • 1 clove garlic, finely minced
  • 1 T lemon zest

Combine all the above ingredients in a small bowl and refrigerate until ready to use.  Reserve your newly naked lemon to squeeze over the top of the fish.

Grilled Trout with Herby Mayonnaise

  • 4 trout, cleaned and prepared
  • lemon, tarragon, & garlic mayonnaise
  • salt and pepper to taste
  • lemon wedges

First, take pictures of fish in the manner that makes it most alarming to your blog readers.  Then laugh because it looks like they are singing the Hallelujah Chorus (all together now–Haaaaallelujah!).

I’m sorry.

Off with their heads!  Dad gave me a nice lesson in cleaning fish–you never know when you might need to prepare your own dinner from the basics.  I actually remembered most of the steps from when I watched him do it as a kid, but he gave me some extra tips.

Next, turn on the grill to high heat (Dad estimates it was around 300 degrees) and let it warm up.  Next, coat the fish in a nice layer of the herby mayonnaise–most of it is going to drip off as it cooks, so you don’t want to be too stingy with it.  If you want to toss some lemon, garlic, or tarragon inside the fish before you get going, I’d be okay with that. 

Let the fish turn a nice, gorgeous, crispy brown.  The flesh should turn white when it is fully cooked and easily flake with a fork.

It’s better for fish to be flaky than for people.

Drizzle with some lemon left over from the mayonnaise zesting–the sharp citrus really takes the fish to the next level.

We served this with pasta salad and the sangria from yesterday–a very light and fresh summer meal!  Just watch out for those fish bones as you are eating.

So weird that I used to hate fish as a kid, ’cause now I love it.  It’s amazing how much our palates change and mature as we grow up. Speaking of growing up, the whole family trooped over to watch Jordi’s third karate lesson–she’s decided to take up a new hobby, and she got promoted from a regular white belt (novice) to a first-class white belt something-or-other (still a novice).  Now her white belt has a black stripe on the end.  Pretty exciting stuff.

Isn’t she so beautiful?  They grow up so fast!

This morning I went to breakfast with Mom and Dad at Stella’s, a popular Betty Boop-themed diner.  It was fun, and it made me reminisce about earlier times.  More importantly, it’s right around the corner from the Antique Exchange.  Oh, yes.  I was so excited!

And then it was closed.  Alas–maybe tomorrow.

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Filed under Entrees, Sauces

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