Nate, Lizzie, and Katherine are still with us, but I had to share this feast that we had, thanks to DH. Isn't he amazing? The walleye was 24 inches long!!! And delicious!
When you have the time, I'd love to know how you slow-grilled it, Cyndi (if you rubbed it with anything, etc.). That's a beautiful fish and your husband has every right to look as proud as he does.
I'm back I'm back!! We didn't do anything special this time, because we really wanted to just be able to taste the fish itself. We cut off head, tail, and fins, gut it, and then lay it on foil on a medium heat grill (we tried to maintain around 350, but it wasn't perfect). After about twenty minutes, the skin stuck to the foil and we were able to flip it over to cook the other side, leaving the skin behind. The second side didn't take as long. Once it was fully cooked, but still moist, we were able to lay it out flat and lift out the spine, along with most (not all!) of the small bones.
What a catch! And I'm sure you did it justice, Cyndi.
ReplyDeleteTook a long time to slow-grill, Eileen. Definitely worth the wait :-)
ReplyDeleteWhen you have the time, I'd love to know how you slow-grilled it, Cyndi (if you rubbed it with anything, etc.). That's a beautiful fish and your husband has every right to look as proud as he does.
ReplyDeleteI'm back I'm back!! We didn't do anything special this time, because we really wanted to just be able to taste the fish itself. We cut off head, tail, and fins, gut it, and then lay it on foil on a medium heat grill (we tried to maintain around 350, but it wasn't perfect). After about twenty minutes, the skin stuck to the foil and we were able to flip it over to cook the other side, leaving the skin behind. The second side didn't take as long. Once it was fully cooked, but still moist, we were able to lay it out flat and lift out the spine, along with most (not all!) of the small bones.
ReplyDelete