I’m pretty sure we’re done with the 100-plus degree weather this summer. When it was really hot out, the last thing I wanted to do was stand over a hot grill. Avista’s Summer Weather tips recommend using your outdoor grill instead of your hot oven or stove.
The great thing about my grill is that I can heat it up quickly for a light lunch. My go-to dish these days is a fillet of steelhead trout.
I generally preheat the grill to high. While I’m doing that, I add a splash of vegetable oil to my fish and season it liberally with salt and pepper. While I’m waiting, the fish has a chance to come to room temperature so it’s not super cold when it hits the hot grill. Once the grill is in between 400 to 450 degrees, I clean off the grates with a brush. This will remove anything stuck on them from the last time we used the grill.
You want to cook your fish for 8-10 minutes per one inch of thickness. I start with the skin side down. I like to flip mine in the middle, but you don’t have to. It should come off the grill completely and the skin will be super easy to remove.
Once it’s done, let your fish rest for a few minutes. Add a squeeze of lemon juice, maybe a side of grilled vegetables and you are good to go.
Lisa, an Avista customer, bought her 1910 house because she loved the old-world character, some of which doesn’t make her house very energy efficient. Lisa is sharing her experience on taking some simple do-it-yourself improvements to inspire others to do the same. You’ll find her stories right here every Tuesday morning.
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