Grilled Grayling

Grilled Grayling with Alaskan Grown Zucchini and Applesauce with Fresh Blueberries
  • 4-6 medium sized grayling (8-12" or similar fresh water fish with white flesh...trout, bass, etc.)
  • 1 orange
  • 1 lemon
  • 1/4 lb. butter
  • Small bunch fresh dill
  • Squeeze margarine for pans
  • 1 small Alaskan-grown zucchini, or 3 regular zucchini
  • 3 ounces enoki mushrooms, or similar white, sweet-fleshed fungi
  • Salt
  • Garilc salt
  • 1 lb. apple sauce
  • 2 cups fresh blueberries

Build up a bed of coals, and have a few small chunks of additional wood ready to regulate temperature. Prepare the top half of a large oblong metal broiling pan by covering it top and bottom (to prevent blackening and easy cleanup) with heavy duty tin foil.

For each fish, squeeze a line of margarine on the pan where you plan to place the fish. After cleaning fish (we save the heads for trout bait), with the fillet knife, make a slice along the top of the fish, beside dorsal fin, from head to tail. Stuff with 1/2 pat butter, a few stalks of dill, and a wedge of orange.

Lay the fish on the pan with the sliced side of the dorsal fin down. Place pan over open flame, no higher than gently licking the pan, add 1 stick of wood as needed to maintain this. To flip the fish after 15 minutes or so, use a long cake icing spatula to gently lift the fish away from the skin whole, along the dorsal slice, flip into same place on top of the peeled away skin stuck to the pan.

Prepare a large frying pan with margarine, heat and slice zucchini into pan, fry until semi soft and slightly brown, add mushrooms and season lightly with garlic salt. Remove from the heat.

Check the fish for doneness by flaking a small amount off of the biggest fish up at the head end. It should be flaky WITHOUT a jellied texture. Take the spatula and lift the fish whole off of the skin, place on one edge of plate, use the spatula to lift the top fillet off the bone by sliding along the dorsal bone and flip over so the 2 halves are side by side on the plate. With a fork, remove the back bone, whole with stuffing and discard. Garnish with a sprig of dill and a lemon wedge. Salt to taste. Add a serving of zucchini and mushrooms. Stir the applesauce and blueberries into a medium bowl. Serve in small cups on the side.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour or longer if you don't know how to clean fish!

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