Last Friday Night

We are fortunate enough to have a trout farm about 2 miles from our house. They always have the freshest fish this side of catching them ourselves. Last Friday I bought 2 rainbow trout. They were butterflied and all bones removed, no heads. They are awesome marinated and then grilled. That's what I did. Served them with a baked brown rice and a watercress salad. Perfect. The marinade is from the Alaskan Brewery. I make it often with salmon, but it works also with trout. The recipe goes like this:

Alaskan Amber Marinated Rainbow Trout

·                    ½ cup soy sauce

·                    ½ cup Alaskan Amber Beer

·                    6-8 garlic cloves, minced

·                    ¼ cup chopped fresh cilantro

·                    3 Tbs. fresh ginger root, grated

·                    4 Rainbow Trout Fillets (6 oz. each)

Add first 5 ingredients in a bowl, mix well.  Place trout in a resealable plastic bag and add marinade.  Shake bag to distribute.  Place in refrigerator for 2 hours. 

Prepare hot grill.  Grill trout fillets, flesh side down for 5 minutes.  Turn fillets and grill another 4 minutes.  Remove from grill with spatula.



The Watercress Salad

*     1 Bunch of Watercress, washed and spun dry.
*     1/2 of Red Bell Pepper, sliced thin
*     1/2 White Onion, Sliced thin
*     1/3 cup White Vinegar
*     1/3 cup sugar


Combine the vinegar and sugar in an air tight vessel and shake vigorously to dissolve the sugar.  Store in the fridge until dinner.  Place the watercress in a salad bowl and add pepper and onion.  Add the dressing when ready to serve.