In this neck of the woods, it is considered near criminal to “overpower” rainbow trout with flavours.
A mere hint of lemon and a pat of butter is the purist’s law when it comes to this delicate fish. Some purists go so far as to brown the butter, which is considered edgy. But I like my spices, and couldn’t resist. This recipe involves some chopping, but otherwise it’s very easy to prepare. This recipe is too much for two people, but I made it for us anyway. A big eater would enjoy getting an entire fish to herself!
1 cup diced sweet potato
|I cheated and used this!|
1 long sweet red pepper, diced
½ small red onion, diced
1 cup mushrooms, sliced
2 Thai chillies, finely diced (or to taste)
1 teaspoon ginger, finely chopped
1 teaspoon garam masala
2 cleaned rainbow trout
½ teaspoon garam masala
1 clove garlic, finely sliced
½ teaspoon coarse salt
1 lemon, sliced into rounds
pats of butter, optional
Begin by chopping and slicing the onion, mushrooms, sweet red pepper, chillies, ginger and sweet potato. Be sure to dice the sweet potato as finely as possible, so that it can cook well, and even caramelize a bit if you are lucky. (Mine were cooked but not caramelized; they were a bit too big.)
Assemble on a huge sheaf of aluminum foil.
Pinch together the sides of the aluminum foil, and fold tightly to wrap the fish. Pinch together the end sides as well, folding as closely to the contents as possible. This must be a leak proof, closed system, so that the contents will steam properly. The lemon will provide enough moisture for steaming. Place on the barbecue at medium high heat, and cook for ten minutes on each side. When done, open the foil carefully so the steam doesn’t blast you.
|Get a tight seal!|
I’d call this an easy, one pot dinner, but look ma, no pot! The trout were just kissed by the spices and garlic, but the veg were nice and spicy. A beautiful combo, and so easy!