Grilled Trout Hand Rolls Food

FISHERMAN'S GRILLED TROUT

Steps:

• 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.

QUICK GRILLED TROUT

Steps:

• Clean trout and remove heads.
• Preheat grill to searing temperature around 400 degrees.
• Coat outside of trout with oil.
• Sprinkle salt and pepper on inside of trout.
• Add lemon juice to trout if desired.
• Reduce grill heat to medium or 250 degrees and place trout on grill.
• Trout cook quickly and should be flipped when grill side has just become white.
• Trout are finished when all meat is white and flaky (don't over cook).
• Serve trout immediately.

HOT GRILLED TROUT

Steps:

• Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish, and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
• Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.

GRILLED TROUT HAND ROLLS

Steps:

• Rinse the trout well, removing any membranes and blood that the fishmonger may have overlooked. Pat dry with paper towels. Lay the trout flat on your work surface and, with a sharp knife, score each fish crosswise at 3 or 4 places, about 1 1/4 inches apart. (For scoring tips, see the Note on page 124.) To enrich the fish and to help it more easily release from the grill rack, rub it with a little oil, inside and out. Season the cavity and then the skin with salt and pepper. Set aside.
• Arrange the noodles on 2 plates in 2-inch mounds for easy serving. Set the noodles out on the table with the rice paper rounds and water bowls for dipping them, the vegetable garnish plate, and the dipping sauce. Set each place with a dinner plate. Have the scallion oil garnish ready.
• To cook the trout, prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium. Grill the trout, turning once, for 5 to 6 minutes on each side, or until the skin is crisp and lightly browned. The trout is ready when the meat is opaque. Peek inside the cavity; there should be no sign of blood. Use 2 spatulas to transfer the fish to a platter. Scatter 2 tablespoons of the scallion oil garnish on top of each fish and bring the rest of the garnish to the table.
• Explain to any diners new to this dish how to make their rolls. First soften a rice paper round in the water bowl and place it on a plate. (See page 331 for tips on working with rice paper.) When the rice paper is pliable and tacky, layer the ingredients on top in the following order: a lettuce leaf, some torn herb leaves, a few cucumber slices, some noodles, a little scallion oil garnish, a piece of fish, and a drizzle of sauce. Wrap up and enjoy.

GRILLED VEGETABLE HAND ROLLS

Steps:

• Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
• Preheat a grill pan on medium heat.
• Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
• Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
• To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.

GRILLED TROUT

Steps:

• Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.