To be honest, I had very little to do with the entree featured in this post. On mentored fishing day, my sous chef caught three brook trout, and we cleaned them together. We filleted two and left the other whole. Then, he transformed into the grill-master and grilled everyone’s fish! The main benefit of grilling your trout is the lack of cleanup, and the main benefit of cooking your trout whole is that all of the meat comes off the bones easily, so you don’t wind up throwing any away like when you fillet it. The main benefit of grilling whole trout thus becomes the intersection of the aforementioned perks!
We served our trout with Grilled Romaine Hearts and Baked Russet Wedge Fries (seasoned only with salt for this meal)!
Time: 20 Minutes
Ingredients:
- Whole Trout. Cleaned (we’ll put up a “How to Clean Trout” post before long)
- Salt
- Ingredients to stuff into the body cavity. We used garlic, but lemon slices or fresh herbs would be great too
Method:
- Cover your grill grate with foil, and preheat your grill.
- Slice whatever ingredient you’re planning to use to stuff your fish, and set aside.
- Rinse your trout, and pat it dry. Then, give a little salt sprinkle on both sides of the skin.
- Layer your filling in your fish’s belly cavity.
- Spray the foil atop your grill grate with some oil to prevent sticking, and then place your fish on the grill.
- Grill for about 6-8 minutes.
- Flip, and grill for another 6-8 minutes. By the end of this, you should have nice grill marks on your fish, and if you take a fork to test, the meat should flake easily.
- When your fish does flake easily, remove from the grill.
- Plate, devour, and enjoy!
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