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.
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!
Click here to Pin Grilled Trout with LemonPrint
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Fish
- Method: Grilling
- 2 whole trout – or whole fish of your choice, cleaned
- 1 lemon, sliced, pits removed
- 1 bunch lemon thyme
- 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.
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
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.