There’s something special about a grilled meal. From the shopping to the eating there’s a protocol, choices and a routine. This meal started with me standing in front of the fish case at Raley’s. The weather in Reno has been beautiful; sunny, clear, a bit cool in the 40’s but occasionally easing up to 51 or 52. Makes a body think of breaking out the grill.
Thinking grill, I noticed some lovely Steelhead Trout fillets. This has become my favorite grilling fish ever since discovering it as a whole fish at Raley’s. I wrote about that guy, and have since grilled the fillets any chance I get.
Rainbow trout/steelhead are ray-finned fishes in the salmon family, and they are one of the top sport fish in North America. Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous, meaning they spend part of their lives in the sea, while rainbow trout spend their lives mostly or entirely in freshwater.
As soon as I could after our early December snow, I shoveled a path and moved the gas grill to the garage and the EGG to the front courtyard. And we bought an LED clip-on light — that makes winter (nighttime) grilling possible.
So on with the grilling. To eat at 7pm, I light the grill a little before six, and it is plenty dark at that time in January.
Tonight, I wanted to do everything on the grill. Trout, spinach and sliced potato. I boiled the potato until cooked through. Then slice it, oil and season it, and finish on the grill with the fish. The trout will cook in 6 to 8 minutes and I’ll hold that and the potato slices in a warm oven. The spinach cooks in about 3 minutes, is a bit messy, demands attention and cools quickly — especially outdoors in the winter — so I cook that last. Rinse the spinach and take it to the grill in a colander. Place it on my cast iron grill pan (the lid of my cast iron skillet), and toss while it cooks. That’s the attention demanding messy part. There’s way too much spinach to fit the grill pan, but it shrinks a lot as it cooks, so its put on as much spinach as possible, toss and shrink, put on more spinach, etcetera, all the while trying to keep it on the skillet and not scattering on the grill. [Harder to write than do…] And the fire is HOT.
That went so well, I grilled again the very next day. We had three Maine lobster tails left from Christmas dinner. Excellent candidates for grilling. Those ‘tails plus grilled onion slice and baked potato. Not so fussy about doing everything on the grill this time. The onion slices take about 10 minutes to crisp tender, the lobster tails about six minutes. I timed so they both came off at once, figuring it’s no crime to cook the onion slices a few minutes longer.
A few days later, I had an appointment at my Dermatologist — near South Virginia and McCarran — and not far from Whole Food. My must haves from Whole Food are Newman’s Own Organic Thin Sticks Pretzels, whatever fish looks good — and oh-by-the-way — they make the best Lamb Merguez Sausages. Another grill opportunity. They also had cippilini onions, so we got a few for grilling beside the sausages. We picked up some Brussels sprouts, as well. Those pretzels are just so crisp and crunchy and so good.
Who ever heard of grilling Brussels sprouts? Not me. But I figured if I par-boiled them oiled them up and just threw them on the grill, what could go wrong? Turns out, nothing went wrong… delicious. Grilled cippilini onions are the best. Peel and slice in half… perfect thickness and caramelized a bit, they taste so sweet and good.
Altogether, three really good grilled meals. And just in time. This morning it snowed.