- Chef Brittany Greene
The Greene Thumb | Great Grilling Ideas...Fresh Trout and Fruit Kabobs!
We finally have the summer weather we’ve been waiting for and it’s time to cook and dine AL FRESCO! Grilling can sometimes get a bad rep because it’s associated with heavy meats and sugary sauces but…not in this case!
My first favorite thing to grill is whole fish. Whole fish ensures that you are getting all of the juicy fresh flavor the fish has to offer.
One of our favorite pastimes here in the Midwest is to spend time on one of the beautiful and plentiful lakes that we are fortunate enough to live near. Grilling fish fresh out of the water is definitely ideal, but if I am not lucky enough to spend the day on the lake fishing for our own meal, I prefer to purchase fresh fish from local vendors such as Rushing Waters, a Fishery in Palmyra, WI. Rushing Waters farms sustainable Rainbow Trout in the South Kettle Moraine of Wisconsin.
When picking out your trout, the ideal size for grilling is 12 oz. Look for a fish with a
fresh water smell and a crystal clear eye.
To prepare the trout, season the cavity with salt and fresh cracked black pepper then stuff the trout with lemon, lime, cilantro, parsley and garlic. Next, lay the stuffed trout on a bed of your favorite veggies. Bonus if they are from your garden or from a local farmer's market!
This is your last chance for seasoning so add a little extra salt, pepper and butter before wrapping everything in aluminum foil. Place trout wrapped in foil on a hot grill in direct heat for 4 minutes on each side. The trout is fully cooked when the skin is pulling away from the fish, the meat has a pearly appearance and the meat will flake apart when slight pressure is applied.
Looking for a Summer dessert to compliment your meal?
Another favorite of mine is fruit on the grill. Grilling fruit might be out of the box for some of you but believe me when I say that magic happens when fruit meets flame! The smoke from the grill intensifies the flavors of the fruit giving it a slight camp fire flavor while the natural sugars caramelize as the juices drip onto the hot coals.
For this recipe, use cantaloupe, peaches, strawberries, watermelon and bananas. While grilling, brush the fruit with a simple syrup consisting of honey, lime and mint. You can also mix it up with your favorite fruits. Some of my other favorites are pineapple, mango and honeydew melon!
Garnish your finished fruit kabobs with fresh mint or Pineapple Sage and enjoy this refreshing Summer treat!
Honey, Lime & Mint Simple Syrup
1/4 Cup Water
1 Cup Honey
7 Large Fresh Mint Leaves
Teaspoon Fresh Lime Juice
Combine all ingredients in a small saucepan. Smash the mint against the side of the saucepan to release the oils. Bring to a simmer; continue to simmer for 5 minutes. Remove from the heat. Remove the mint leaves (strainer or other). Brush on fruit with pastry brush while grilling.
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