Western Beef; that place with the great meat room, has a special on whole trouts. Memorial Day – Trout, hmmm GRILLING! The great advantage of grilling whole trout is that you don’t have to worry too much about it falling apart and you can stuff the fish with all kinds of flavors. Pack whole trout with lemon and lime slices, whole sprigs of rosemary, and cloves of garlic or anything else you like. Once the fish is cooked the skin comes off easily and you can quickly pull the bones right out of the fish.
Here’s what you’ll need:
- 1 whole trout cleaned
- 1 lemon
- 1 lime
- 1 sprig of thyme
Rinse the trout, making sure the cavity is clean. Pat it dry. Slice the lemon and lime. Now I use the central 1/3 of the lemon and the line to make the slices, saving the outer 2 thrids for squeezing later.
Place the slices inside the trout’s cavity with a sprig of thyme, fresh thyme. Now wrap this in foil and place on a medium heat grill… about 300 degrees or so. Place two ears of unhusked corn on the grill with the fish.
In twenty minutes, when the beers are sufficiently cooled, take the fish off the grill and unwrap. Lets eat.