With summer drawing to a close (and boy, did it go fast this year), I’m trying to mark as many warm weather cooking projects off my culinary bucket list as possible. This season, that list has included homemade frozen yogurt, tomato cobbler, blueberry buckle and whole grilled fish. I managed to get the first three checked off in delicious fashion weeks ago, but the grilled whole fish has been haunting me since June.
Last week I decided it was time to be brave and tackle Bobby Flay’s Grilled Sardines With Garlic Walnut Sauce before Labor Day arrived. I figured that sardines would be easy, since they’re small fish (my assumption being that tiny fish would be more manageable than giant ones). Of course, when I paid a visit to my local fish market, I was told that sardines are hard to come by this time of year and that I shouldn’t expect to see them in the Philadelphia area until November.
Instead of letting my hopes be dashed entirely, I decided to pick a different small fish that could stand in for the sardines. I landed on tiny trout, and though the flesh isn’t as dense and oily, I had a sense that they would still go nicely with the sauce.