It’s early in the morning, but not too early to plan for today’s dinner.
I’m leaning towards fish today and Trout in White Burgundy comes
to mind. Our state law changed in July that allows liquor stores to
open on Sunday and it sure has made my dinner planning easier, or
at least leaves my choices wide open. I have always done this in the
kitchen but think I might give it a try on the grill today. If you are not
a fisherman you’ll need to purchase one fresh trout about
2 – 2 1/2 pounds after cleaning.
You’ll also need:
Line a baking dish with aluminum foil, being sure that it is large enough
to wrap the fish in. Dot the fish with butter then cover with onions and
tomatos. Place some of each in the cavity.
Add the white wine.
Wrap the fish in the foil and seal the edges tight. If your wrap and seal
skills are like mine you can always add an extra piece of foil to keep all
the good stuff where it belongs.
Turn the grill on medium to medium high and cook for 25 to 30 minutes.
Turn 3 or 4 times to ensure it doesn’t burn. As always the fish is done
when it flakes easily with a fork. Sprinkle with black pepper and paprika
to taste just before serving.
Well, that’s it for . . . more later.
