microecos

Go read this. Seriously.  Now.  Live fish dumped from airplanes.

Harissa Grilled Trout:

Clean trout and remove head (optional)

Rinse trout and pat dry with paper towel

Make harissa (ask Jessica, but basically this just involves re-hydrating some dried chiles and pureeing them with some olive oil, garlic and spices, probably coriander, cumin, and maybe pepper, super easy and will keep in the fridge for a week or more)

Spread the harissa, liberally, all over the myomeres I don’t know what you call them in fish, subcostalis?

You can thin the harissa out with some water if you want first use your best judgement here

I don’t know, you can squirt some lemon on there too if you want

Let fish sit in a closed container in the fridge for a “while”

Start the grill, and allow to come to uniform high temperature

You can oil the grill to keep the fish from sticking

Or, Actually like to make a bed of rosemary on the grill and put the fish skin-side down on that, genius

It will be done eventually, you don’t even have to flip it, just cook skin side down for with the cover on the grill till the harissa is dark and delicious and the fish is cooked all the way through – maybe 6 minutes depending on the size of your fish.

enjoy

This entry was posted on 5 May 2010 at 5:10 pm and is filed under life.

Tags: fish