Here we have a well seasoned grilled fish with seasonal berries, inspired by the natural bounty of the Pacific Northwest. The berries set up a saucy riff against the savory fish and rosemary.
Prep Time: 1 hour
Cook time: 20 minutes
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You will need: a cedar plank meant for the grill (that is, not some shingle from your roof). Put this to soak at least for an hour before you start to cook. Better yet, put it to soak in the morning and let it sit in the water all day. You will be grilling this piece of wood, so you want it good and wet so it doesn’t catch fire. One plank per whole fish.
Before you start, get the grill good and hot.
Ingredients:
1 whole trout, filleted
1 large trout will serve 2 people. If you have more people, you need more fish.
1 bunch fresh rosemary (per fish)
1 cup Marionberries or huckleberries.
In the East, you are less likely to find berries labeled Marionberries, although they might well be.
Berries labeled “blackberry” will do.
1 cup blueberries
1/2 tsp dried rosemary, well crushed
1 tsp chili powder
1 tsp ground black pepper
4 sprigs fresh basil, chopped
1/2 c. dry white wine (not oaked)
2 Tbsp butter
1/2 cup powdered sugar
2 Tbsp Potlach seasoning (see below)
Salt and pepper to taste
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Pick out a small handful of berries of each kind and set aside for garnish.
Take each berry variety separately and run through the food processor lightly to crush. Don’t over-process.
NOTE: Blackberries and to a lesser extent Marionberries can have rather annoying seeds. To eliminate this, crush these berries well and sieve them before cooking.
In a medium skillet/saucier, melt the butter and add the berries over medium high heat.
When the berry mixture begins to liquefy, add sugar to taste depending on how sweet or sour the berries are.
Add the chili powder, basil, rosemary and black pepper to the berry mixture. Cook this down for a few minutes, then add the wine, bring to a boil briefly (just to boil off the alcohol), then turn the heat down to low and allow to simmer while cooking the fish.
The Fish
Lay the soaked cedar plank on the grill. Hold it down with a cast iron pan. Get someone to watch it so it doesn’t catch fire while you prep the fish.
When the plank has grill marks on it, remove it from the grill and place on a serving platter.
Grill the fish
Lay out a piece of wax paper or aluminum foil somewhat longer than your fish.
Carefully coat both sides of the fish well with the Potlatch seasoning.
Grease the grill grates or spray with Pam to prevent the fish from sticking.
Place the fish on the grill, skin side down to start.
Grill for 2 minutes, then carefully turn.
Grill for 1-2 more minutes or until the fish is cooked.
Carefully remove the cooked fish to the plank and garnish with fresh rosemary sprigs.
Taste the warm berry sauce and adjust seasonings if necessary.
Spoon the sauce over the fish with an attractive drizzle and top with the reserved whole berries. The remaining sauce can be served in a bowl at the table.
Serve with succotash and a Widmer!
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Potlatch Seasoning
1 Tbsp coarse salt
1 tsp paprika
1 tsp. crushed red pepper
1 tsp. chili powder
1/2 tsp. dry crushed rosemary
1/4 tsp. dry crushed basil
1/4 tsp. cumin
1/4 tsp. ground black pepper
Mix well. Can be made in larger batches and stored in a tightly covered container.
Red Hot Tomato 