Best for: A simple whole fish for two, cooked the way a river picnic asks for.
River-style trout needs almost nothing: a whole fish, lemon, onion, and a big handful of dill. Grilling it in a basket keeps the skin intact, and serving it whole at the table is half the pleasure.
Grill: Direct medium heat; 400°F. Equipment: Grill, fish basket or wide spatula, tongs, instant-read thermometer, kitchen twine (optional).
Ingredients
Rest: 5 minutes. Total: 34 minutes.
Trout
- 2 whole trout, about 12 oz each, cleaned and scaled
- 1 tablespoon olive oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 lemon, half sliced and half cut into wedges
- 1 small yellow onion, thinly sliced
- 1 cup fresh dill sprigs
To serve
- 2 tablespoons softened butter (optional)
- Boiled potatoes with dill
- Pickles
Directions
Pat the trout dry inside and out. Rub with olive oil, salt, and pepper.
Stuff each cavity with lemon slices, onion, and plenty of dill sprigs. Tie with twine if the filling spills, or close the fish in a basket.
Heat the grill to 400°F and oil the basket or grates well.
Grill the trout for 6 to 7 minutes per side, until the skin is crisp and releases easily.
Cook the thickest part of the flesh to 145°F, checking near the backbone.
Rest for 5 minutes. Serve whole with lemon wedges, butter if using, boiled potatoes with dill, and pickles.
Grilling tip: Dry skin plus a hot, oiled basket is the whole trick to trout that does not stick.
