Primo Grillin’ Trout Style

by ahanagata

  What’s Crackin’ Savages? Remember that time when I said fishing was a good idea? This is why it’s a good idea. Fish with an unprecedented freshness! Couple weeks back I headed to Big Bear Lake in California to see if I could get my filthy mits on some trout. The lake seems to be a fairly good place to fish. I did my troutin’ from the bank, but Big Bear Lake is better suited for boat fishing as it only has a few small patches of reachable bank half of which has heavy weeds. Big Bear Lake itself is home to not only trout but several species of bass, catfish, blue gill and crappy. I only went out fitted for trout, and trout is what I got.

  This isn’t really meant to be a ‘how to trout fish in Big Bear’ article; but I will tell you what I was using and how I was rigged up. I used a sliding bubble half filled with water, a small split shot sinker crimped about two and a half feet from the hook and blown nightcrawler. I use a spinning reel, fast action 6’6” rod, and 3 pound test. It’s a super simple set up I just cast out and slowly work back to the bank. If you’re wondering if it’s overly simple, out of all the other bank fisherman I ran into I was the only one who caught anything.

  Alright, you have a trout. There he is lookin’ all delicious and whatnot. But how do you get it into your belly? A while back I wrote an article on how to clean a fish, if you haven’t read it go back HERE and check it out. For these nice plate sized trout on a nice summer day I figured I couldn’t go wrong with throwing the whole bastard on the barbie. On the menu today: Fresh grilled trout, Japanese rice, grilled eggplant, citrus supremes and a Sake Beurre Blanc. Alrighty, chuck your tar tar sauce in the trash and let’s get down.

What you will need:

  • 2 Whole Trout
  • 2 Garlic cloves
  • 1 Orange cut into supremes
  • 1 lime cut into supremes
  • 1lemon
  • 1 eggplant ¼ inch slices
  • Olive Oil
  • melted butter
  • short grain rice
  • Fresh Thyme
  • Fresh Parsley
  • Salt
  • Pepper
  • Sauce:
  • 8 oz Sake
  • 2 oz white wine vinegar
  • 1 oz Mirin
  • 12 tablespoons of cubed butter
  • 1-2 shallots chopped
  • 1 clove of garlic crushed
  • salt
  • 6-10 peppercorns


  Start your rice. Timing is everything in the kitchen.

  Once your fish is cleaned and ready, take your knife and drag it across the fish diagonally to cut the skin but not significantly. This will serve three purposes, you can see how the fish is cooking, it allows flavors to penetrate, and it’s pretty. Salt and pepper the cavity of the fish, stuff a crushed garlic clove, sprig of time, small lemon wedge, into said cavity. Blot your fish dry with some paper towels and then hit it with some salt and pepper. He’s just about ready to go but he cooks fast so you should have your sauce done and the rice about 6 mins from being done by the time he hits the grill.

  The sauce. This is going to be an ambitious project for the weekend dabbler, but I have faith, you can do it. Okay, you can do it, but be prepared to fail at the sauce once or twice. You’re going to throw everything in on the sauce list into a pan and reduced it down to a ¼ or less. Once you have this reduction, the fun begins. Put your reduction in a pan and begin to swirl it in the pan, watch it swirl nicely and smoothly. Start to add small cubes of butter one at a time, adding another only when the last has completely melted. Also, in the culinary world it’s generally accepted that you must shake your ass while you swirl. Do this until it has the consistency of Nyquil. Here’s the rub. If it looks weird, like it’s made of two different things that don’t like each other that means it’s broken. You cannot save it, you must start over. It should look like silk. Now, why did it break? Either because you didn’t swirl it enough or because it got too hot or too cold. If your plate is too hot or too cold it’ll break on the plate. Okay, go forth young squire make a beurre blanc and impress some one. Now that it’s made put it into a bain marie for holding.

  Make sure your Grill is clean and then brush it thoroughly with olive oil. Brush down your fish with the butter and lay the little freak on the grill. It only takes a couple minutes per side so be careful to not over do it. And be careful when you’re flipping so you don’t make a terrible mess of your fish. The same time your fish hits the grill, so does your eggplant which obviously you’ve brushed with olive oil, right?

  Once it’s all done put it all on the plate and say “I love it when a plan comes together”.

Hasta luego! Live Wild. Eat Well.

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© 2012 TheSavageGentleman.