No, I didn't catch these, but after the gorgeous day at the lake yesterday, trout seemed the perfect thing. The smoked paprika adds a nice depth of flavor and the smell as it comes off the grill will make your mouth water. I served these with freshly dug small potatoes and onions from the garden -- I cut them into chunks and drizzled them with olive oil, red chile flakes and some herbed salt. Baked them covered with foil at 400 degrees F for 20 minutes, then uncovered it and baked another 5 minutes, then broiled them till crispy. Yummy!
2 fresh, cleaned trout - head and tail on
White wine vinegar
2 sprigs fresh tarragon, 6-8 inches long
2 tsp. smoked sweet paprika powder
1 garlic clove, sliced very thinly
Pat the insides of the trout dry. Hold fish on its back as you work. Sprinkle a tablespoon or two of the white wine vinegar into the cavity. Insert the tarragon, with a few leaves sticking out the front. Lay half of the sliced garlic along the tarragon. Sprinkle one teaspoon of the paprika over all. Lay fish down and repeat with other trout. Have coals on the grill ready at medium heat. Put trout on grill and watch carefully. Smaller size trout will be done in about 12 minutes, turning over halfway through cooking. Large size trout will be done in approx. 15 minutes. Toward the end, I like to move the trout to the hottest part of the grill and crisp the skin. I love that crunch!