No ImageGrilled Trout with Dill and Lemon

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  1. Denver

    What could you use instead if you don’t like lemons?

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  2. L.D.

    Why do they prepare trout with the head on? It might appear professional but I really don’t find it appealing. Is it just me or what?

  3. Sandy S

    Elise, once again your photos are killer. The one with the trout on the platter is just perfect! Oh My! I am so hungry for grilled trout with lemon and dill! Of course your story (and Kos’ above!) have me wishing for fresh trout that has just been caught. Oh how I would love to be trotting down to the river to do a little fishing! As it is, I have my fingers crossed for some reasonably fresh trout at the market. I’m thinking they will go well with either a little seasoned rice or perhaps your zucchini fritters. Wish me luck with my catch!

  4. Mark

    I’ve always cooked my fish whole, minus the innards, of course. Once cooked, simply lift the tail / backbone. The meat of the fish will fall away with a little gentle encouragement from the tines of a fork.

  5. Shannon

    Sorry if this is a dumb question, but how do you actually EAT the fish? As in, how to you get all of the bones out after it’s cooked. A coworker recently gave me a trout he caught (also from the American river!) cleaned like this and I don’t know what to do with it once its cooked. Thanks! :)

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