Such an incredible fresh catch live fire feast prepared and served alongside one of my best fishing buddies, @GirlCarnivore!!
Wild brown and rainbow trout harvested from the icy, pristine waterways of northern Michigan. Seasoned simply, stuffed with roasted pine nut and parsley pesto, meyer lemon, sauteed shallots and an aromatic bouquet of fresh herbs. Skewered from snout to trail, then grilled over a pit of smoldering Cowboy Lump Charcoal embers until 135F internal temperature. Finished with a splash of olive oil and grate of lemon zest. These bad boys were so sweet, tender and flaking from the bone. Just crazy beautiful. Life just doesn’t get much better than this. -Cheers and long live the adventure, David
Roasted Pine Nut Pesto-Stuffed Wild Michigan Trout
- 6-8 Wild Michigan Trout, gutted and cleaned
- Olive oil
- 2 tablespoons granulated garlic powder
- Kosher salt and fresh ground peppercorn, to taste
- 1 cup toasted pine nut pesto, homemade or store-bought
- 2-3 lemons, finely sliced
- 1/2 cup shallots, finely diced
- Fresh sprigs of thyme, plus additional to garnish
- Fresh curly parsley, chopped
- Lemon of zest
- Preheat the grill by lighting a full chimney of charcoal and position for direct grilling. Prepare the fish by scoring filets on both sides of the fish, then skewer the trout through the mouth and out the tail. Brush inside and out with olive oil, then season liberally with salt, pepper and garlic. Fill each cavity with a tablespoon of pesto, add shallot, lemon and fresh herbs. Grill the fish over medium-high direct heat for 3-4 minutes per side. Remove from heat and tent for at least 5 minutes prior to serving. Garnish with thyme leaves and lemon zest. Splash with olive oil, season additionally, to taste, and serve.