Each year for Mother’s Day I ask my son’s to do something with me.  It’s been anything from going to a museum, watching a movie, cooking together or helping me with a project.  This year my boys helped to repair a couple of gates to our back yard and to widen and edge a short walkway.

My husband decided to make a nice meal.  He loves to grill and I love fish so he told me to pick something.  I found some very nice Steelhead Trout at Cosco and had a good recipe for a fresh herb sauce meant for fish.  The fish prep is very straight forward.  A little vegetable oil on the fillets and then a healthy dose of fresh ground black pepper and kosher salt.  Using a grilling basket makes it easy to cook the fillets without the worry that they might fall apart when you turn or remove them.  The sauce can be made in your food processor very easily and quickly.

A salad and crusty rosemary bread rounded it out.  Oh…and of course, a chocolate Tuxedo cake. (I didn’t make it-but it is one of my favorites).  After working in the yard for their mom, my son’s and I are ready for a great meal.

I like doing special meals at home as much as possible.  For about $50 we bought the makings of a great meal for 4 people.  Far less than what eating out costs for something like this.  I get the pleasure of all my guys together without traffic, reservations, or too busy waiters.

You’ll need:

3 lb of fresh Steelhead Trout, boned with skin on one side

vegetable oil, as needed

kosher salt and fresh ground black pepper

Lightly oil a grilling basket and individual fillet.  Generously sprinkle with salt and pepper.

Fire up your grill and heat to 400F.  Grill fillets in basket, skin side down first for 7-8 minutes.  Flip basket and grill another 7-8 minutes or until fish just opaque all the way through.  Remove from heat and let rest a few minutes before removing from basket.  Slide your spatula between the flesh and the skin to lift fillets out.  Top each serving with a spoonful of sauce and spread slightly.  Serve with additional sauce on the table.

For the sauce:

3/4 cup fresh parsley, curly or flat leaf

3/4 cup fresh cilantro

3/4 cup fresh mint, leaves only

2 medium cloves garlic, peeled

2 Tbs stone ground mustard

Buffalo Tabasco (or your favorite), to taste

3/4 cup good olive oil

1 Tbs fresh lemon juice

1 Tbs white balsamic vinegar

1/2 tsp table salt

Combine all ingredients in food processor and  process until smooth. (Makes about 1 cup.) Spoon into a small serving bowl. Keep at room temp while fillets are cooking.  Refrigerate any leftover sauce.

Served with salad, rosemary bread with roasted garlic spread, and an old vine zinfandel.  Enjoy!