Tag Archives: grilled corn

Whole Grilled Golden Trout and Grilled Corn

31 Jul

This whole grilled golden trout stuffed with lemon, dill, and garlic served alongside an ear of grilled Ohio sweet corn is tasty summer simplicity at its finest.  The golden trout is lightly perfumed with the citrus of the lemon and flavors of dill and garlic with crispy, lightly charred skin and tender, flaky flesh.  The natural sweetness of the corn is coaxed to a new level from the caramelization on the grill, making this some of the best corn I’ve ever eaten.  The husks prevent the kernels from burning, while allowing the smokey charcoal flavors of the grill to make their mark.

I cooked the corn on the grill first before cooking the fish because our grill is tiny and it acted as a great appetizer.  If you have a big grill, then there’s no need to do that.

Whole Grilled Golden Trout and Grilled Corn

Whole Grilled Golden Trout:

1 whole golden trout, weighing approximately 1 lb.

1 lemon, cut into half moon shapes

1/4-1/2 cup dill fronds

3-4 cloves garlic, roughly chopped

1/3 cup olive oil

Kosher salt and freshly cracked black pepper

Non-stick cooking spray

1 lemon, for serving

Make sure all cavities in the fish are empty and trim off all fins using a pair of kitchen scissors.  Cut three deep slashes in each side of the fish, to but not through the bone.

Rub fish inside and out with olive oil.  Season the inside of the cavity of the fish, the slits cut into the fish, and both sides of the fish liberally with salt and pepper.

Squeeze a tablespoon or so of lemon juice into the cavity of the fish.  Stuff the cavity of the fish with most of the lemon wedges, dill, and most of the chopped garlic.  Stuff remaining chopped garlic into each of slits cut into the fish.  Place a few slices of lemon both under and on top of the fish.

Let marinate, refrigerated, for about an hour (not necessary but I believe helpful).

Preheat your grill to medium-hot.  Make sure your grill grate is clean and very hot.  Spray the grill with non-stick cooking spray.

Add fish, removing any lemon wedges stuck to the bottom and placing on top.  Let cook, without touching for 5-8 minutes.  Using a spatula and tongs, carefully un-stick the fish from the grate of the grill.  Let cook another 3-4 minutes, for a total of 8-12 minutes.  Remove the lemon wedges from the top of the fish.

Carefully flip the fish.  Replace the lemon slices and cook another 5-8 minutes before carefully un-sticking from the grate of the grill.  Cook another 3-4 minutes.

When cooked through, the flesh of the fish should be opaque and semi-firm to the touch.  The skin of the fish will be darkened and even charred in some areas, and the internal temperature should reach 140º.

Carefully remove to a serving dish and serve immediately with another lemon for squeezing.

Grilled Corn:

2 ears corn

2-3 tbs. olive oil

Butter, to taste

Kosher salt, to taste

Freshly cracked black pepper, to taste

Take corn and pull back outer green husks without removing them.  Remove the silk of the corn and discard.

Brush the kernels of the corn with olive oil and season with kosher salt and freshly cracked black pepper.  Reposition the husks back over the kernels.

Place corn on grill heated to medium heat.  Grill approximately 20 minutes, turning as necessary to keep from charring, covered.  When cooked through, the corn will flex in your hands without breaking (be sure to wear oven mitts), the husks will be darkened and charred in places, and the kernels will slightly darker in color and tender.

Grilled Corn on the Cob with Cilantro-Garlic Compound Butter

7 Aug

Nothing screams “summer” quite like a sweet, juicy ear of Ohio sweet corn.  While sweet corn is pretty much as good as it gets with a quick brush of regular old butter and shake of salt and pepper, I decided to jazz these ears up by serving them grilled with some cilantro-garlic compound butter.  These ears of corn were some of the best I’ve had – I was worried with all the rain we’ve had they would be a bit lackluster, but they were as sweet as could be, highlighted by the lemon, cilantro, and garlic in the butter.  The grill imparts an extra layer of caramelized sweetness to the corn, making these truly drool-worthy.

Grilled Corn on the Cob with Cilantro-Garlic Compound Butter

4 ears of corn

1 stick butter, set out at room temperature

3-4 large cloves garlic

1/4 cup cilantro

1 lemon, peeled

Kosher salt and freshly cracked black pepper

Preheat grill to high.

Place garlic, cilantro, and lemon peel in a food processor.  Pulse 10-15 times until very finely chopped.  Add butter and pulse another 10-15 times until well combined and butter is smooth.

Take 2-3 tbs of the compound butter and melt in a small saucepan or the microwave.  Set aside.

Take the remaining butter and place on a piece of parchment or wax paper.  Roll up into a tube and twist ends.  Place in the freezer.

Soak the ears of corn in cold water for at least thirty minutes.

Carefully peel back the husks of the corn, trying not to remove them from the base of the corn.  Remove the silk.

Brush the surface of the kernels with the melted compound butter from above.  Season with kosher salt and freshly cracked black pepper.

Carefully pull the husks of the corn back into their original position.  Twist the excess at the ends and tie shut with a piece of spare husk or kitchen twine.

Using a pair of tongs, place the corn directly on the grill.  Grill 10-15 minutes per side until kernels are beginning to turn brown and kernels are warmed and cooked through.

Peel back husks and serve with chilled cilantro-garlic compound butter.

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