Fisherman's Grilled Trout
Need a gluten free, primal, and pescatarian main course? Fisherman's Grilled Trout could be a tremendous recipe to try. One serving contains 312 calories, 36g of protein, and 16g of fat. This recipe serves 6. It is perfect for The Fourth Of July. Head to the store and pick up onion, butter, salt and ground pepper, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.
Instructions
Heat grill to medium-high heat.
Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
Rub 1 clove of crushed garlic over the fillet.
Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets.
Remove fish from foil, plate and serve immediately.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.