Grilled Trout in Foil Envelopes

First, a movie review.  “Horsemen” with Dennis Quaid. 

I really like D.Q., not sure why because I can’t think of a movie where he’s really impressed me.  I think I just like his face.  As for this movie, creepy.  This one makes you wonder what kind of a mind comes up with a story like this.  It can’t be true because it is just too horrific.  Three of us watched it: Ted, my mother, and I.  We really don’t know why we watched it all the way through.  Are we just as sick minded as the writers?  Hope not. My review/recommendation is:  if you like Dennis Quaid, give it a try but be prepared to be overwhelmed by the extreme cinematography presented in this movie.

I took an early lunch to high tail it off to NH Shopping Center and catch the fish guy selling fresh Poissons.  John had some great selections today and I bought quite an assortment.  

Luckily I caught him at a lull in business so I didn’t have to wait around. 

He even posed for a fishy photo…

Tonight we enjoyed some fresh catch:  Trout – on the grill in foil packets. Another easy week night dinner to serve 2.

• 2 trout (about 5 oz  each) – cleaned with heads on.*If you prefer, you can have your fish monger remove the heads but seriously, there is so much flavor in a full fish, it’s a shame to remove the head.  By the way, I said I was a “Pescatarian” and enjoy fish, not strictly Vegetarian in which event you may not appreciate eating fish to begin with, never mind the head “thing”.
• 8 sprigs thyme – 4 each fish. *Rosemary would be GREAT but I don’t have it in my garden.
• 8 sprigs flat leaf parsley– 4 each fish
• 4 large basil leaves – 2 each fish
• 1 celery stalk – cut in 1/2 to use 1 half in each fish
• 2 slices of lemon – 1 each fish
• 2 tsp olive oil (1 per fish)
• salt and pepper
• 2 TBS lemon juice (1 TBS per fish)
• 8 cherry tomatoes, sliced in half – 4 per fish
• 2 large basil leaves (torn)
• 1 TBS olive oil

Directions:  Preheat grill to medium high.  Using aluminum foil, tear off 2 squares.  Each large enough to enclose and seal each fish. 

Put together thyme, parsley, basil, celery, and slice of lemon, making 2 bundles – one bundle for each fish. 

Place each fish on its piece of foil and salt and pepper in side of fish. Drizzle the inside with the 1 tsp olive oil (each fish) and insert the herb bundle.

Place the cherry tomato halves on top of the fish.  Top the tomatoes with the torn basil, salt and pepper and drizzle with 1/2  TBS olive oil per fish and 1 TBS lemon per fish.  Now wrap up your foil to seal in the fish and flavors.

Put onto the grill and cook about 8 – 9  minutes per side.  Be careful when unwrapping because the dinner will be hot and may let out steam.  This dish was GLORIOUS! For meateaters, it tasted like chicken.  Ted said I should have bought 4  trout.

So here I am preparing the above dinner, I look up and this is what I see outside the kitchen window…who knew they liked bird seed?!

You just have to feel so lucky sometimes to live in New York State.  Beautiful!

Healthy way to start the day:

It was shoulder day!  My legs were unbelievably sore from Tuesdays work out.  I did a 10 minute fast walk (4.5) on the treadmill at an incline of 5.  10 minutes on the rowing machine and 10 minutes on the elliptical.  Shoulder and ab workout for 30 minutes.  Shane and I went on a 40 minute walk – just a little sprint here and there. 

Breakfast was steel cut oats cooked with 2 peach apricot honey bush tea bags. Berries added to the shake and half a grapefruit.  Ready-set..get to work.

Have a great Thursday night. What are your weekend plans?