Richard and I had stayed inside during a rainy Saturday and watched cooking shows on TV. One of them featured a grilled rainbow trout. So we thought, "Why don't we try that?"
We decided to stuff it with garlic scapes...
...the curly, green fronds that grow from the top of a garlic plants.
We also wanted it to be full of parsley and lemony flavours.
So we stuffed the sucker with those three things.
I tied it up, thinking we'd lose some ingredients in the barbecue...
...but cleverly, Richard bought a fish cage, so it didn't need the twine.
The first line of copy on the fishy cage-thing said, "Use our hinged fish-shaped basket on your grill and avoid the inevitable fish-turning disaster."
And it delivered the goods. No fish-turning disaster for us.
Within 12 minutes, Mr. Fish was cooked and ready to eat.
I also made a red potato mash (with milk, butter and parsley) and a sort of puttanesca tomato sauce by simmering onions, garlic, diced ripe tomatoes, capers and olives and cooked them for about as long as the fish took to grill.