Grilled Trout with Lemon; harvest time

I live with a conundrum… aka mon mari.

He maintains that he doesn’t like fish.

He continually refers to Friday as ‘Fish H*ll Day’.

Yes, we eat fish on Friday.

No, it has nothing to do with our Catholic school upbringing. It’s because I like to cook fish on the day I buy it.  I do the shopping once a week.  Ergo, Friday is Fish Day.

Well, prior to the pandemic I did the shopping every week – now I do it every other Friday. On the Friday that I don’t shop we have pasta with either tuna (canned) or smoked salmon (packaged). He likes both. He also likes shrimp and scallops.

It’s not really the fish he hates, you see…. It’s the bones.

Here’s the conundrum: He also loves to fish. When we lived in Minnesota, he fished often, caught fish often and we ate the fish he caught. 

Lake fish.

Fish with bones.  Walleye, pike, trout….

He chooses not to remember that.

Occasionally he forgets that he’s not supposed to like fish when he sees something appealing at the fish counter and Voila!

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Grilled Trout with Lemon

If you have a basket for the fish it will hold them together nicely. If not, tie them with kitchen string.
I skinned each fish and took out the back bone, lemons and thyme before serving but it also makes a nice presentation served whole.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Grilling

Ingredients

Scale
  • 2 whole trout – or whole fish of your choice, cleaned
  • 1 lemon, sliced, pits removed
  • 1 bunch lemon thyme 

Instructions

  • Put lemon slices and thyme inside the fish – as much as you can stuff in. Either put fish in grill basket or tie securely and use a grill mat.
  • Cook on barbecue grill over medium heat about 7 minutes per side or until done, turning once. Can also be baked or cooked under the broiler.
  • Times will vary according to the size and thickness of the fish.
  • When done the flesh should be opaque.

Notes

If you don’t have lemon thyme you could substitute any lemony herb (basil, balm, etc) or just use regular thyme

Keywords: grilled fish, trout, lemon

Grilled Lemon Trout

Back in the spring, when we were all starting to come to grips with this pandemic, I posted a photo of our farmer neighbor planting beets.

The planting is all done by hand. The people doing it walk alongside the tractor or ride on the back and put the plants in the holes it digs. And they were all wearing masks.

Last week they harvested.

The crop is grown for seed. The plants come from The Netherlands (I think) and are planted here. The seeds are then taken back to northern climes (Belgium, the Netherlands, Normandy) to be planted and grow the actual beet – they’re sugar beets.

I’m always fascinated by this stuff – and am also clueless. I have absolutely no idea why it’s a 2 (or 3) step process

About 3 weeks earlier he came to the field and cut rows of the plant. We though he was going to harvest then but he just left everything. The field was striped.

What he cut was hauled away. He came back, 2 weeks ago and cut the rest but this time it was all left in the field to dry.

The other day the harvester came

The harvester scooped everything up and spit out the stuff it didn’t want. The seeds, I assume, were stored in the back of the machine.

It’s so interesting (sometimes) living here.

8 thoughts on “Grilled Trout with Lemon; harvest time”

  1. We do fish once a week too. So come the “meatless friday” on the Catholic calendar, there’s no complaints. Even the kids didn’t complain.

    Of course it took a long time to convert my mid-west raised, meat & potato guy to realize that fish CAN be tasty!!

    • It’s been interesting learning the ocean fish that is more common here – from the Atlantic and the Med. I also grew up in the Midwest and if we didn’t catch it we didn’t eat it. We ate a lot of canned tuna and salmon on meatless Fridays

  2. We had walleye a couple weeks ago caught in a nearby lake. It probably took me 20 minutes with a pair of needle nose pliers before I got the bones out of one side. I sacrificed the small secondary area on the second piece. I was not going to pick out more bones! I don’t like bones either. Did you know people who live off the grid actually can their own salmon?

    Michigan, in the thumb area where we vacation, is the land of sugar beets. Pioneer Sugar partners with the farms up there and in September, you see double haulers with load after load of beets. It’s pretty amazing.

    • I remember seeing trucks of sugar beets in Minnesota, but not often, It was more common in the Dakota’s. But growing the seeds is getting fairly common around here.
      Fresh walleye….. wonderful. We even ate the Northern’s

  3. The harvesting technique is called windrowing. It’s used for plants which tend to drop their seeds or if you have two different crops that will be ready to harvest at the same time and you can’t be in two places at once. In Australia and Canada canola is always windrowed because the barley comes in at the same time. The idea is you cut and rake into rows about 10 days before the crop is ready to harvest. That way the seed pods are still a bit green and they hold the seeds. Then you can come along and scoop it all up as you saw. If you leave the crop standing the seeds will mostly drop to the ground, where you can’t get at them, and they may start to germinate, which makes them worthless.

  4. With the longer growing season around here they’re able to stagger the crops. We have sunflowers at the moment that range from just blooming to almost ready to harvest.
    What I found strange with this crop is that they planted the entire field, then basically cut half of it and left it. There were 2m wide rows of plants with 2m wide dirt between them. I don’t know if they did that other years as this is the first time it was planted close enough for us to see what was going on. They didn’t do any raking.
    I’ll pay more attention next year lol

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