This is a continuation of the grill-out-side-while-mosquitos-are-not-out moment. I have. I have an excuse for posting this again because this was boned and butter flied trout and we used the “Yakitori” rather than the Weber grill. I prefer bone-in trout but only butter flied trout was available. I just salted it and grilled it in its simplest way.
One of the problems with trout prepared this way is that fishmongers usually do not scale them. Since we like to eat the skin, I scaled the skin. But once it was butter flied and deboned, it is more difficult to scale. In any case, I scaled it and put two long metal skewers through. The reason for this is seen below. I put the tip (where the fish head is) of the skewers into the grate so that most of the fish was floating over the grate. I did this to prevent the skin from sticking to the grate. Once the skin is cooked, it can be placed directly on the grate without worrying about sticking (above).
It is not photographed but I also. Since this is the season for fresh fava beans, I also (soramame 空豆) in pods (see below) and served with a small mound of Kosher salt We removed the beans from the outer skins and peeled off the inner skins before dipping into the salt. .
I served the trout with grated daikon and soy sauce. I took few pictures but they do not look very neat and am not showing them. It has been a long time since we had either the trout or fava beans. Nothing beats trout cooked over a charcoal fire. The fava bean were tender and sweet. The mosquitoes don’t know what they are missing.