Steve wrote on Sat, 13 Mar 2010 17:42:22 -0800:


> "James Silverton" > wrote in
> message ...
>> cshenk wrote on Sat, 13 Mar 2010 13:14:27 -0500:
>>
>>>> I dug into my "stuff" and found a wire folding apparatus to
>>>> put fish in,
>>
>>>> I was reluctant to use it on trout, as they are very
>>>> fragile. In fact, I have NEVER used it.
>>
>>> They are great! I have 3 of them in different sizes.
>>
>> Grilling is a non-Winter activity for me but I find that
>> whole trout cooks very well in the oven broiler. I cook it
>> until the skin browns and blisters on each side. I usually
>> find that a sprig of tarragon or some thin lemon slices
>> inside produce a good result. Actually, tarragon vinegar also
>> works in default of fresh tarragon.
>>
>> --
>>
>> James Silverton
>> Potomac, Maryland

> Blisters on each side? So, you flip it? I thought I'd try
> the sprig of rosemary pushed through a knife puncture thing. Tarragon
> sounds good, too. I get a lot of trout here, and they
> are starting to look better.

Yes, I flip the fish using a fork and a large spatula (do they call
these fish slices?).

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not