Fish Tales

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.