Posted by: Barbara Evanhoe | October 3, 2012

How to Cook a Fish ~ “Bone Appetit”

It’s been a hit and miss summer of fishing at the lake….but we have enjoyed a number of delicious meals of white bass and walleye.

At first we cut filets from the fish, but it bothered me that we were wasting a lot of meat.

There had to be a better way to prepare them, and to honor the fish we were about to consume,…for, after all, these fish had given their lives for our meal.

It just seemed that cooking the fish whole would do the trick, so I searched for directions on how to cook a fish, expecting it to be a difficult, long and drawn-out process.

Boy, was I wrong.

The other night, we set out to test the process, and were rewarded with delicious results!

Here’s how it went….

Washed and gutted white bass ready to prepare.

After cleaning and gutting the fish, and rubbing the outside with olive oil, I stuffed the cavity with garlic, fresh basil and sliced lemons while Keith preheated the grill.

Fish stuffed and ready for the grill.

After 15-20 minutes on a medium hot grill ~ with the top closed to keep in moisture and add a hint of smoky flavor, Keith carefully turned the fish for another 15-20 minutes of cooking. (Note: cooking times will vary with different grills).

First side cooked and smoked.

Our mouths were watering as we waited those last few minutes, but it was well worth the wait when we plated up the fish and sat down to dine on the tender, flaky, lightly seasoned meat!

Grilled bass ready to eat!

We paired our bass with side dishes of coleslaw and polenta with mushroom and gogonzola…..and a glass of our homemade Elderflower and RoseHip wine. Yum!

At first I was concerned about the actual eating process, with all the skin and bones, but the skin was crisp from grilling and it pulled off easily to expose one side of the meat, which pulled off from the bones with little effort.

Once the meat from the first side had been consumed ~ even the small but tasty morsel from the cheek, we could pull off the backbone and remove the meat from the other side.

The process did slow down dining time, as you had to pay attention to avoid rib bones, but it was actually a bonus, as we were forced to relax and enjoy our meal….kind of a Zen experience.

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