Friday, September 3, 2010
I'll admit that I always get Labor Day and Memorial Day mixed up. As the eternal student, I know they both book-end summer and that one of them (Labor Day, it turns out) signals the return to classes. The one last party weekend before the serious business of life resumes. Normally I wouldn't have a suggestion in the world for your Labor Day BBQ because I don't have a grill. And I don't know many people with grills. And when I am around grills, I'm usually not in charge of them.
But a few weeks ago I made an impromptu visit to Chicago to bother my sister. I made her do all kinds of things with me, like an architectural tour on the river. And grocery shopping. And then cooking at her boyfriend's house. And I managed to do not very much of the cooking, because in the case of her boyfriend, making dinner almost always means grilling it. So he made this fish, although my sister and I chose the recipe. He did a spectacular job, actually, and just as Food & Wine promised, smearing a thin layer of this lemon and caper flavored mayonnaise on the fish before grilling really did keep it nice and moist.
Grilled Trout with Lemon-Caper Mayonnaise
Adopted from this recipe from Food & Wine
3 scallions, sliced thinly
2 tablespoons capers, unrinsed
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
3/4 cup mayonnaise
Salt and pepper to taste
Four 10 ounce boneless rainbow trouts, head and pin bones removed
In a food processor pulse together the first six ingredients until the scallions are finely chopped and incorporated into the mayonnaise. Season the mixture with salt and pepper.
Fire up the grill, or preheat a grill pan and spread about 1/2 tablespoon of the mayonnaise mixture on each side of each of the trouts. Season again with salt and pepper.
Grill the fish over high heat, turning once, until cooked through. This should take about six minutes. Serve the fish with the rest of the mayonnaise for more spreading.