On Sat, 13 Mar 2010 17:42:22 -0800, "Steve B"
> wrote:

>
> "James Silverton" > wrote in message
> ...
> > cshenk wrote on Sat, 13 Mar 2010 13:14:27 -0500:
> >
> >>> I dug into my "stuff" and found a wire folding apparatus to
> >>> put fish in,
> >
> >>> I was reluctant to use it on trout, as they are very fragile.
> >>> In fact, I have NEVER used it.
> >
> >> They are great! I have 3 of them in different sizes.
> >
> > Grilling is a non-Winter activity for me but I find that whole trout cooks
> > very well in the oven broiler. I cook it until the skin browns and
> > blisters on each side. I usually find that a sprig of tarragon or some
> > thin lemon slices inside produce a good result. Actually, tarragon vinegar
> > also works in default of fresh tarragon.
> >
>
> Blisters on each side? So, you flip it? I thought I'd try the sprig of
> rosemary pushed through a knife puncture thing. Tarragon sounds good, too.
> I get a lot of trout here, and they are starting to look better.
>
> Steve
>
Honestly, I can't imagine rainbow trout with either herb.

--
I love cooking with wine.
Sometimes I even put it in the food.