Native Americans caught trout in our clear, cold Northern rivers and streams, seasoned them with wild mint and other herbs, and roasted them over open fires. Taste the wisdom of the ancients in this spring-fed recipe.
- 1 whole, boned rainbow trout per serving
- 3 tablespoons chopped mint per trout
- 1 teaspoon chopped fresh sage per trout
- 2 teaspoons fresh-squeezed lemon juice for each trout
- 3 thin lemon slices per trout
- Olive oil for brushing
- Freshly ground black pepper to taste
- Sea salt to taste
Clean grill rack and lightly coat with vegetable spray (so fish won’t stick). Prepare a medium-hot fire in grill. Combine chopped mint, sage and lemon juice in a food processor and process to pesto consistency. Slit the trout open and lay them like an open book, skin side up, on a clean surface. Brush with olive oil. Turn them over, brush with olive oil, sprinkle with sea salt and ground pepper, and spread the herb-pesto onto the flesh. Fold trout back to normal shape. Gently place directly on the grill, open side facing away from you. Close the grill lid and cook 8 minutes, then carefully slide onto plates. Serve with wild rice.