Grilled Trout

Instructions

1. Preheat your grill to medium-high heat, about 400°F (200°C). If using a charcoal grill, wait until the coals are covered with gray ash to ensure an even heat.
2. Rinse each cleaned trout under cold water and pat dry with paper towels. This step helps to remove any residual blood and scales, ensuring a clean taste.
3. Drizzle the olive oil over and inside each trout. Season both the outside and the cavity of each trout with salt and pepper. This will enhance the fish’s natural flavor.
4. Insert lemon slices and garlic into the cavity of each fish. These ingredients add aroma as well as infuse the trout with subtle flavors during cooking.
5. Lightly oil the grill grates to prevent sticking. Place each trout directly on the grill, skin-side down.
6. Grill the trout for about 8-10 minutes on each side. Do not move the fish too early; allow it to cook until the skin crisps up and the fish easily releases from the grill.
7. While the trout is grilling, melt the butter in a small pan over low heat. Mix in the chopped parsley and dill. This herby butter will be brushed over the trout once it’s done cooking.
8. Once the trout are cooked through (they should flake easily with a fork and have an internal temperature of 145°F), remove them from the grill carefully using a large spatula.
9. Brush each trout with the melted butter mixture, ensuring it seeps into the cavity and onto the skin for added flavor. Serve immediately with extra lemon wedges on the side.