Well, the question that everyone wants to know from last week’s column is, “Did Ryan and your dad catch any fish?” and “What did you do with them?” I was so excited about my gourmet camp food that I left out any details about why we were on Horn Island in the first place.
Yes, they both caught lots of fish and we came home with a cooler full of speckled trout and a few pompano for me to cook with for the next few weeks.
I try to eat fish at least twice a week — mahi-mahi, grouper, flounder, tuna, salmon — I’m not picky. It’s high in protein, low in fat, and some species such as tuna and salmon are even loaded with heart healthy omega-3 fatty acids. I know you’ve read all about those wonderful omega-3s.
But even with all of the positive health benefits of fish, lately there’s been a lot of bad press about the mercury levels in some species. If mercury is a concern for you, especially important for small children and pregnant women, check out fda.gov and educate yourself about which choices are better than others. A good rule of thumb: The higher up the food chain, the higher the mercury level.
Toxic chemicals aside, there’s nothing like using fresh ingredients in your culinary creations and fish is no exception. Fresh-caught fish is nothing like the stale, flash frozen fillets found in the grocery store freezer, shipped from who knows how far away. And besides, it’s just plain fun to cook and dine on something that you harvested from the land (or sea) yourself.
Cooking tips
Many people tend to think fish is tricky to cook, and one bad experience can certainly ruin your appetite for it for a long time. I’ve found that simple is usually best and that cedar planks are a must. I’m not sure how it works, but grilling fish on a cedar plank takes away any “fishiness” and leaves a fantastic woodsy, smoky flavor, even with the simplest of seasonings.
This is how I prepared the speckled trout (which happens to be very low in mercury levels, fyi.) First, dress your trout. Or better yet, let your husband/boyfriend/significant other do it. Preferably outside.
Soak the fish overnight in a bowl of salt water in the fridge. Rinse the inside of the fish thoroughly and then pat dry. Lay the fish on pre-soaked cedar planks. (Planks need to soak for about two hours or else they’ll burn up on the grill). One fish to one plank.
Next, season the meat with whatever you like. I made a paste of Gourmet Garden garlic, red chili pepper and cilantro; lemon zest; sea salt and fresh cracked black pepper; and a little extra virgin olive oil. (Gourmet Garden squeezable herbs can be found in your grocery’s produce department. The garlic one will change your life — no more stinky fingers.)
Then, stuff the trout with onion rings, lemon slices and fresh dill from your herb garden. (You do have an herb garden, don’t you?) Season everything again and then just fire up the MasterForge and grill on low indirect heat for around 30 minutes, or until the fish is white and flaky but still moist and tender. You’ll know it’s cooked perfectly when the meat pulls easily away from the skin. Now, just mind the bones and dig in!
Leah Sullivan of Columbus has been on a productive journey to a healthier lifestyle and shares some of her experiences with Dispatch readers. Follow {Nourish} on Facebook.
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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