Bite Size Seattle - Episode 7

In this episode of Bite Size Seattle, our Marketing Manager, Brett Godfrey, gets out the grill to show you how to grill whole trout (and perfect corn on the cob)! 

Below is a rough transcript of the video.

Recipe

Whole Grilled Trout with Lemon and Thyme

Feeds two!

INGREDIENTS

• 2 whole trout

• 2 ears of corn with husks

• 1 lb baby potatoes

• Kosher salt

• 1 lemon

• 8 sprigs of thyme

• Avocado oil

INSTRUCTIONS

CORN
1. Soak the corn (with husks) in a large pot in salted water for two hours.
2. Put the corn on the grill, turning every five minutes until the husks are black and a few of the kernels start poking out.
3. Remove from the grill and remove husks immediately.
4. Put the corn in the large pot and cover with the lid to allow the corn to steam. (This technique allows you to get the smoke and color from the grill, with the texture of the steam.)

POTATOES
1. Clean the potatoes, you'll want them to be small and consistent in size.
2. Put the potatoes on the grill, turning and moving around the grill between direct and indirect heat every five minutes for about 15 minutes or so, then test one of the larger potatoes with a fork. When the potatoes are done, the fork should go in easily with little resistance.

TROUT
1. Rinse the trout under running water and pat dry with a towel.
2. Make three deep cuts in the skin at 45 degree angles on both sides of each fish.
3. Drizzle with avocado or vegetable oil and rub that into the skin. This is to prevent the trout skin from sticking to the grill. Take a paper towel and put some oil on it, and using grill tongs, rub the paper towel on the grill grates. Again, this is to prevent the skin from sticking.
4. Place the trout on the grill and close the grill lid. Allow the trout to cook for four minutes before flipping the trout and cooking for another three to four minutes.
5. Remove from the grill and enjoy!