What? Did you think I was going to announce I was with child again or something? No.
I ate the First Tomato last night, with a little bit of salt. And I was once again struck anew, as I always am by the First Tomato after months and months of no tomatoes, how incredibly complexly flavored and delicious a tomato is. I am not, of course, speaking of those sad imitation tomatoes in the grocery store. But a real tomato? Simply amazing.
And now on to the fish.
A. went out fishing with two of his cousins on a charter boat the other day. The captain of this charter boat is the same guy who used to take A. and his brother and dad out when the boys were young. These were very exciting and much-anticipated excursions, and A. was pretty stoked to find that the captain still does this.
A. and his cousins are all good fishermen, and of course the captain knows just where to go, since he's been doing this now for, oh, twenty years or so. The result was a LOT of lake trout. Part of the charter service is filleting the fish and, apparently, advice on how to cook them. Advice that A. duly passed on to me and that I followed last night.
So here's how to grill fish without an annoying and hard-to-clean grill basket: Leave the skin on. This is the most important part. The flesh side is brushed with oil and whatever seasoning you want and just laid on the hot grill for a minute to get some grill marks. Then, before it has a chance to stick, flip it to the skin side and leave it there until it's done. When it's cooked, you can just pull the meat up off the skin, which will stick just enough to stay on the grill when the flesh is separated. The skin will then come right off the grill, too. I thought it would stick and be horrible on the grill, but it came right off and the dogs very much enjoyed that crunchy little treat.
So there you have it. The captain's fish, straight from the lake to you.