Why fish? Why, because my family has a tradition of going fishing with my husband and my dad every Father's Day weekend -- unless it really, really, really rains. So it only makes sense that our special Father's Day feast would include the fruits of our labors ... or least mine, since I'm usually the one cleaning them!
In addition to some delightful grilled fish, our menu usually includes some rosemary roasted potatoes, some simple grilled asparagus, a quick mixed melon fruit salad and a yummy dessert of chocolaty, creamy Drumsticks -- which are basically ice cream cones that have been dipped in chocolate and nuts.
A Father's Day tradition that involves fishing, grilling and ice cream? Who says you have to be a father to look forward to it with great anticipation?
- 1 tablespoon fennel seeds
- 1/2 cup chopped parsley
- 3 tablespoons orange juice
- 3 tablespoons tomato paste
- 2 cloves garlic, minced
- 2 teaspoons grated orange zest
- 4 whole rainbow trout (10 ounces each) -- fresh, if you're lucky!
- 2 tablespoons dry white wine (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat the grill to medium.
Meanwhile, in a small ungreased skillet, toast the fennel seeds over medium heat, shaking the pan, until golden and fragrant, 1 to 2 minutes. Transfer the seeds to a spice grinder or mini food processor and process until ground to a powder. Place the ground fennel in a small bowl and add the parsley, orange juice, tomato paste, garlic, and orange zest, stirring to combine.
Dividing evenly, rub the herb-tomato paste mixture into the cavity of each trout. Make 4 diagonal slashes on each side of the trout. Sprinkle with the wine (if using), then the salt and pepper. Grill the trout, covered, turning once, for 12 minutes or until it is opaque at its thickest point.
- Yields: 4 servings
- Preparation Time: 20 minutes