Description
Whole trout stuffed with lemon slices, thyme and parsley, then grilled over direct heat with only one careful flip - an impressive, mild-flavored fish dinner.
Ingredients
- 2 whole trout, cleaned and scaled, bone-in (about 12 ounces each)
- Kosher salt
- Freshly ground black pepper
- 1/2 lemon, thinly sliced, plus lemon wedges for serving
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
Instructions
- Prepare the grill: Set up your grill for direct medium-high heat, and brush the grate clean. On a charcoal kettle, light a chimney starter 3/4 full of charcoal, and when the coals are covered with ash, spread them over one side of the grill. On a gas grill, preheat to medium-high and cook with the lid closed.
- Stuff the trout: Pat the trout dry with paper towels, and sprinkle inside and out with salt and pepper. Stuff each cavity with a layer of lemon slices, 2 sprigs of thyme and 2 sprigs of parsley.
- Grill the trout: Put the trout on the grill over the heat, and cook uncovered for 5 to 6 minutes, without moving them, until well browned on the bottom. Carefully flip the trout, rolling them over the backbone so the stuffing doesn't fall out. Cook for another 5 to 6 minutes, until the fish is cooked through in the middle of the cavity.
- Serve: Move the trout to a platter, and serve whole, with lemon wedges and extra salt at the table.
Notes
Equipment: A grill (I use a Weber kettle) and a large spatula or fish turner. I light the charcoal with a Weber chimney starter.
The key to grilling fish is to leave it alone. It breaks apart easily, so flip it only once.
Boning the trout at the table: Cut off the head and peel the skin off the top. Run a spoon along the backbone, then gently lift the top fillet off the skeleton. Cut off the tail, lift the spine away from the bottom fillet, and lift the bottom fillet off the skin.
Boneless trout: Use two fillets (or a boned whole trout), put the stuffing between them, and tie them shut with three pieces of butcher's twine. Cook for 5 minutes per side.
Citrus and herbs: Oranges, lemons and limes all work, or a mix. Use whatever herbs you like - fennel fronds are good too.
Mexican style: Sprinkle the trout with ancho chile powder instead of pepper, and stuff with lime slices, thinly sliced onion and cilantro sprigs.
Fish camp style: Microwave 4 slices of bacon between paper towels for 1 minute. Wrap each stuffed trout with 2 slices of bacon, and grill as directed.
Inspired by Jamie Purviance's Weber's Big Book of Grilling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes