One of my readers mentioned using a fish cage when grilling, which reminded me that I had one. I had to find it first, then clean off the cobwebs but I’m glad I did.
This was the first time I used one but it was self-explanatory; a cage with 3 fish shapes and a hinge. So easy and stress free to use! Thanks, whoever that was!
Groseilles are red currants with a sweet, tart taste. I stuffed some in the trouts’ bellies along with a few sprigs of fresh thyme. Inspiration for this fish was from the French Saveurs’ recipe for mackerel.
These trout were in the freezer, just waiting for their chance to come out and shine! One for me and one for Jade
Grilled Trout Groseilles and Thyme
2 trout, gutted
Salt and pepper
Make four slashes with a knife on each side of the trout. Season with salt and pepper, then brush with olive oil. Stuff with the currants and thyme, place in a fish cage, then grill on high heat for about 5-6 minutes per side.
Wine suggestion: Meursault