Grilled Herb-stuffed Trout
Here’s a method for grilling any whole fish that is both simple and delicious. It's more fun if you use fish that you caught yourself, but if you're not a fisherman, just pay a visit to your local fishmonger. We prepared this recipe using farm-raised trout, but use whatever you prefer, as long as it’s fresh and whole. And don't worry - if you're squeamish, leaving the head on is optional.
Rinse the fish well and remove innards & scale if necessary. Pat dry with paper towels and rub the interior with sea salt and pepper. Divide the herbs into 2 bundles, reserving a few sprigs for garnish. Stuff the body cavity of each fish with one bundle of herbs. Tie 2 or 3 long chives around the fish to hold the body cavity closed. Brush both sides of each fish with a generous amount of the lemon-infused olive oil and set aside.
Prepare a charcoal or gas grill. Once the grill is hot & ready to go, oil the grate and allow it to heat up.
Place the fish on the grill and close the cover. After 6 – 8 minutes, remove the top and gently roll each fish over using a spatula (or two). Cover again and cook for another 4 – 6 minutes. Test for doneness & remove from the grill.
Garnish with fresh lemon wedges and serve immediately.