Fireplace Trout

1. 1

   In a frying or saute pan, heat 1/4 cup olive oil until just warm.

2. 2

   Add the sliced garlic and 1/8 teaspoon salt.

3. 3

   Stir once or twice, and remove from the heat the instant it begins to color.

4. 4

   Lightly season the fish with salt on both sides.

5. 5

   Heat a very large cast-iron pan on top of a fireplace grate with only coals underneath it.

6. 6

   Once your hand feels warm over the pan, add 2 tablespoons olive oil and one sprig of thyme.

7. 7

   Then add two fillets, flesh side down.

8. 8

   Cook for 3 minutes, and using a metal spatula, turn each fillet onto the skin side and cook, 2-3 minutes, until flesh is just firm.

9. 9

   (The fish will continue cooking even when removed from the pan, so removing it a touch undercooked is wise.)

10. 10

    Keeping the two finished trout close to the fire, repeat with the next two.

11. 11

    When all are cooked, place, either side up, on a large platter or directly onto plates.

12. 12

    Warm the garlic in oil in the fire for a few seconds, then spoon evenly over all the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.