Meal: Dilled trout salad over greens

Back Story: Last night we grilled beautiful whole striped trout that we found at our local market on the cheap. Whole fish is definitely the way to go-so much more flavor. They come gutted and, although I’m from Louisiana and guttin’ fish is no big thang for me, it’s a luxury to have it done for me. Only catch was the grocer didn’t scale them for me. If you feel scales, just take a spoon and scrape them off while the fish is submerged in water (keeps the mess to a minimum). Anyway, we just grilled the fish whole last night with EVOO and Salt/Pep on charcoal grill for 20 minutes, flipping once. I took the fish we didn’t eat off of the bone last night when cool and used it tonight in this delicious salad. Perfect for a muggy summer evening.

Method: Here’s the recipe.

Modifications: I used raisins because we didn’t have currants. I also used a homemade honey mustard dressing instead if the dressing mix they suggested. I used the same dressing to toss the greens. Enjoy!

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