Gone Fishin’

One of our very favorite things in the whole world is to go up to the  Little Red River and go trout fishing with my family.  Being out near the water is so relaxing, catching fish is a bonus. I was so excited to get to go this weekend.

We usually do catch-and-release, but were excited to try out some new grilling recipes. Luckily for us, it was a great day and we (with my parent’s help) caught plenty for dinner. After the fish were cleaned, we rinsed them in cold water and let them soak in salt water all day. That night, we mixed up the mayo caper sauce, and filled the cavities with it. After slathering it on the outside and seasoning well, we popped em on the grill.


Can’t beat that backdrop!

The best part about trout is they require so little prep work-you can cook them skin and all, and it peels right off for easy eating. They do have some tiny pin bones, but you can eat around them no problem. They cooked for about 10 minutes total, flipping em halfway through.

DSC_0038We loved how they turned out. They did not taste fishy at all, and the sauce added a ton of flavor.

For a side ( and in case we didn’t catch any fish!) we brought some potatoes to grill as well. Tossed in olive oil, salt & pepper, fresh rosemary, and a little bit of truffle salt, they turned out even better than in the oven. Crispy on the outside and warm and soft in the center- just right.


Since it was technically vacation, we decided to go for dessert as well. We cut up some pears, tossed them in a butter cinnamon sugar sauce, and grilled those babies too.


The sauce melted and glazed the pears as they grilled. It smelt so good when it was cooking, we attracted some friends from the cabin next to us and ended up sharing.


the finished product

MMM.. so good. These would be great with a dollop of ice cream, but were just fine by themselves!


Grilled Trout With Lemon-Caper Mayonaise


  • 4 scallions, finely chopped
  • 2 tablespoons capers
  • 3 tablespoons finely chopped parsley
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 cup mayonnaise
  • Salt and freshly ground pepper
  • 6 rainbow trout, cleaned with heads removed


  1. In a bowl, mix together scallions, capers, parsley, lemon juice, lemon zest, and mayo. Season with salt and pepper.
  2. Fill body cavity of fish with mayo mixture, and coat outside well. Season with salt and pepper.
  3. Grill fish, turning once, until meat is flakey, approx 10 minutes. Serve with any remaining mayo.

Recipe adapted from Food and Wine-June 2010


Grilled Pears with Cinnamon Sugar Sauce


  • 3 Bartlett Pears
  • Stick of Butter
  • 1 1/2 cups brown sugar
  • 3 teaspoons cinnamon
  • 2 tablespoons of vanilla extract


  1. Cut pear into 4 thick slices around the core.
  2. Melt butter over low heat. Add sugar, cinnamon, and vanilla and stir until well combined.
  3. Toss pears in a large bowl with sauce until well coated.
  4. Grill over medium heat  cut-side down about 5 minutes. Flip, then spoon remaining sauce over pears. Grill until slightly soft, approx 5 more minutes.

Recipe adapted from Joshua Bousel @ Serious Eats