Even on the biggest of holidays, the grill will beckon. And when the temperature breaks and the warmth of the sun provides temporary winter relief, well, that my friends, is nothing short of full-scale permission. Permission to light the coals and grill something tasty to add to the already mouth-watering holiday menu.
A trout that is barely two months caught, yet the largest of the catch for this fisherman’s trip, is the subject of attention. Quick, easy, and stuffed with a combination of other freshwater delights, it is the perfect choice for complementing the seafood menu already in place.
A quick trip to the grill was my next move, with coals already burning to the glowing high heat that was needed to finish this delicate fish. Just a few minutes over the direct heat was all that was necessary. One careful flip, and the trout was ready for sharing.
This fish, which took longer to grill than to reel in on that beautiful stream on that particular day, was just a small part of a Christmas meal that was unique this year. Our seafood Christmas feast included this particular trout, a steaming, juicy bowl of mussels, a platter of open-faced cheesy crawfish bread, and a small succulent shrimp boil as well. Smoking Loon provided the wine choice, a satisfying Pinot Grigio. A holiday worthy feast shared with family.
Life Is Better Wood Fired