Monday, February 22, 2010
“Winter Grilling”: If you have cabin fever, bring a taste of summer to the table.
Also on the menu:
• Spicy grilled potatoes, red onion and tomatoes
• pear cake
Planked Ruby Trout with Orange Butter, Citrus, Rosemary
1 large orange, peeled and segmented
1 pink grapefruit, peeled and segmented
3 tablespoon fresh-squeezed orange juice
1/4 cup butter, diced into small pieces
4 6-ounce ruby trout fillets
Salt and black pepper
Fresh rosemary branches cut into 12 1-inch sprigs
Soak 4 individual planks (or 2 large planks) in water for 1 hour or more.
To segment the orange and grapefruit, slice the peeling off the top and bottom to expose the fruit, using a sharp knife. Cut away the peeling and pith using the curve of the fruit as a guide. Cut between the membrane walls and remove the segments. Set aside.
Orange Butter: Heat the orange juice over medium heat in a small saucepan. Simmer for 2 to 3 minutes, until the juice is reduced to 1 tablespoon. Off heat, whisk in the butter until melted. Pour the mixture into a small container and let partially solidify before using.
To prepare the fish for grilling: Rinse the trout fillets and pat dry with paper towels. Lightly oil the fish skins with vegetable oil to prevent sticking. Place the fillets, flesh side up, on a baking sheet or plastic cutting board and season with salt and pepper. Spoon about 1 tablespoon of the Orange Butter over the flesh of each fillet. Top each fillet with 2 orange sections and 2 grapefruit sections. Arrange 4 rosemary sprigs on each fillet.
Heat a gas grill over high heat, or prepare a hot charcoal fire. Drain the soaked planks. To “season” the planks, place them on the grill, cover and heat for 3 to 5 minutes, until they begin to smoke. Turn the planks over and place them over medium heat, or medium-hot charcoals. Using a metal spatula, transfer the fillets to the planks. Cover and grill for 10 to 12 minutes, until the flesh flakes easily when pierced with a knife. Remove the fillets from the planks and serve immediately. Serves 4.
— Recipe by Jayni Carey