Grilled Whole Trout

Name: Grilled Whole Trout
Total time: 30
Yield: 4
Ingredients: 4 whole trouts, cleaned and gutted; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 lemons, thinly sliced; 1 bunch scallions, sliced on the bias; 1 2-inch knob of fresh ginger, peeled and thinly sliced; ½ bunch fresh cilantro; 2 tablespoons olive oil, plus more for greasing; 8 pieces cooking twine, cut into 8-inch (20-cm) lengths

Recipe by Claire Nolan from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

•

4 whole trouts, cleaned and gutted
•

2 teaspoons kosher salt
•

1 teaspoon freshly ground black pepper
•

2 lemons, thinly sliced
•

1 bunch scallions, sliced on the bias

•

1 2-inch knob of fresh ginger, peeled and thinly sliced
•

½ bunch fresh cilantro
•

2 tablespoons olive oil, plus more for greasing
•

8 pieces cooking twine, cut into 8-inch (20-cm) lengths

Instructions

On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
2, Generously season the fish with salt and pepper on all sides, including the cavity.
Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
Brush both sides of the fish generously with olive oil.
Preheat the grill to 350˚F (180˚C).
Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
Enjoy!