Dinner in 30 Minutes

Truchas a la Parrilla

(Grilled Trout)

4 servings

A simple preparation is all that's needed to accentuate the trout's mild flavor. Serve with sauteed potatoes.

Adapted from "The South American Table," by Maria Baez Kijac (Harvard Common Press, 2003).

4 trout fillets, 5 to 6 ounces each

Juice of 4 lemons or limes

11/2 teaspoons salt

1 teaspoon freshly ground black pepper, or to taste

1 teaspoon ground cumin

1 teaspoon garlic powder

3 tablespoons unsalted butter, melted

On the flesh side of each trout fillet, make 3 incisions that are deep but that don't penetrate the skin. In a small bowl, mix the lemon juice, salt, pepper, cumin and garlic powder. Place the trout, flesh side up, on a rimmed baking sheet and coat it with the lemon mixture, making sure the mixture gets into the incisions. Cover tightly and refrigerate for 15 minutes or up to an hour.

When ready to cook, prepare the grill. If using a gas grill, preheat the grill to low or medium-low, depending on your grill. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat.

Oil the grate well (or place fish on a well-oiled piece of aluminum foil or in a fish basket). Place the trout, flesh side down, on the grill rack and baste with some melted butter. Cook about 5 minutes. Spray both sides of a spatula with nonstick spray oil and carefully turn fillet over, basting again. Grill until just cooked through, about 5 minutes. Serve promptly.

Per serving: 349 calories, 36 g protein, 5 g carbohydrates, 20 g fat, 123 mg cholesterol, 8 g saturated fat, 673 mg sodium, 0 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com

-- Marcia Kramer

SHOPPING CART | Gadgeteria

* Keep drips in the pot: The stainless-steel clip-on spoon rest is pretty close to one size fits all; by Trudeau Inc., $6.49, available at Rodman's stores.

* Greater whisking, I: With its springy action, Kuhn Rikon's new 10-inch double balloon tool gives you twice the power to whip up volume, about $13.95; 12-inch also available. At Sur La Table stores or online at www.kuhnrikon.com.

* Greater whisking, II: Thermo Whisk by Cuispro is dual purpose: It's flat, which is good for stirring without incorporating air, and has a built-in digital temperature indicator (see inset photo at left). Not dishwasher-safe. $26.99, available at Fischer's Hardware, 6129 Backlick Rd., Springfield, 703-451-3700.

* The secret is what's inside the scoop: GE Lexan resin cookie dough-size and ice cream scoops have a rubbery back that allows the food to pop right out; $3.99 and $4.99, available at Bed Bath & Beyond stores and also at Fischer's Hardware.

* Mash without the pounding (Thanksgiving prep can also start here): The new Simply Mash potato masher by Chef's Planet is easy on the hands and wrists, dishwasher-safe and releases food quickly; $8.99, also available at Rodman's stores or see www.chefsplanet.com for more information.


THURSDAY: Secrets of a Chocolate Maker -- presentation on the history of chocolate, followed by a chocolate tasting at Dumbarton House. $25. 7-9 p.m. 2715 Q St. NW. For reservations, call 202-337-2288, Ext. 230, or see www.dumbartonhouse.org.

SATURDAY: National Book Festival -- three chefs will be on hand for the festival, sponsored by The Washington Post and Book World. Giada De Laurentiis, author of "Everyday Italian," will speak at 2 p.m. and sign copies of her book at 11 a.m. Fernando Divina, who with Marlene Divina wrote "Foods of the Americas: Native Recipes and Traditions," will speak at 2:40 p.m. and sign books at 4 p.m. Bob Kinkead, owner of Kinkead's on Pennsylvania Avenue NW and Colvin Run Tavern in Vienna and author of "Kinkead's Cookbook," will speak at 1:20 p.m. and sign books at 2 p.m. Free. All speaking appearances at the Home & Family Pavilion on the Mall; book signings at the Signing Pavilion. See www.washingtonpost.com/nationalbookfestival/.

SATURDAY: Middle Eastern bazaar at Our Lady of Lebanon Maronite Church. Free. Festival, 11 a.m.- 8 p.m.; dance party, 8-11 p.m. 7164 Alaska Ave. NW. Call 202-829-5554.

SATURDAY: Kids' Farmers Market at Whole Foods Market -- learning about nutrition. Free. 10 a.m.- noon. All area Whole Foods stores. Call 301-984-2020.

SATURDAY: Wine and food tastings, seminars and silent auctionto benefit the Civista Medical Center. $50 per person. 5-9 p.m. Port Tobacco Courthouse, Chapel Point Road, La Plata. Call 301-609-4132.

SATURDAY: Down Under wine tasting and dinner at the Australian Embassy to benefit D.C. middle schools. Sponsored by SquashEmpower and MadFish Wine. Wine tasting, $30, 5:30-7:30 p.m.; dinner and wine tasting, $125, 7:30-10:30 p.m. 1601 Massachusetts Ave. NW. Call 301-807-9905.

SATURDAY-SUNDAY: Great Grape Harvest Festival -- wine tastings, live entertainment, hayrides, canoeing and kayaking, children's activities and more. 11 a.m.- 5 p.m. $12 for adults, $8 for ages 20 and under, free for children 6 and under. Tara Winery, 13648 Tarara Lane, Leesburg. Call 703-771-7100 or see www.tarara.com.

SUNDAY: Discussion and cooking demonstration with "ChocolateChocolate" author Lisa Yockelson at 1789 Restaurant. Sponsored by Women Chefs and Restaurateurs. $70 for nonmembers includes buffet lunch and signed cookbook. 1226 36th St. NW. Call 877-927-7787 or see www.womenchefs.org.

SUNDAY: Umbrian dinner at Centro Grill with special guest Italian artist Giuseppe Fioroni. Sponsored by Bella Italia. $65 includes tax, excludes tip. $85 includes wine. 7 p.m. 4838 Bethesda Ave., Bethesda. Call 301-654-2667 or see www.bellaitaliaonline.com.

TUESDAY: Apple's America -- dinner and discussion with "Apple's America" author R.W. Apple Jr. at Hank's Oyster Bar. Sponsored by the American Institute of Wine and Food. $75 for nonmembers includes seafood dinner. 6:30-9 p.m. 1624 Q St. NW. Call 202-633-1140 or see www.aiwf.org/dc.

TUESDAY: Ligurian wine dinner featuring discussion with "Imperial Hubris" author Michael Scheuer at Dolce Vita Restaurant. $75 includes tax and tip. 7-9:30 p.m. 10824 Lee Hwy., Fairfax. Call 703-385-1530.

-- Terri Sapienza

PLEASE NOTE: Send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication date.