Assume one trout per person.
These directions are for grilling trout. If you don't have a grill, you can easily prepare the fish in an aluminum boat in the same way and bake in the oven at 350°F until done.
- Extra virgin olive oil
- 2 trout, boned (also called "butterflied") and cleaned, head and tail still on (or headless if you want)
- 6 paper thin slices of fresh lemon, seeded
- Several sprigs of dill (or basil, tarragon, parsley, any tender fresh herb)
- 1 teaspoon butter, cut into small cubes
1 Prepare your grill for direct high heat, with one part of the grill cool.
2 Make aluminum "boats" for the fish: While the grill is heating, make one or two "boats" with heavy duty aluminum foil. Double or triple layer the foil and make 1-inch rim around the edges.
Coat the bottom of the boat generously with olive oil so that the trout does not stick while it is cooking.
3 Prep the trout: Rinse the trout with water and pat them dry. Open up the fish and sprinkle with salt and pepper. Add lemon slices to the inside of the fish in a single layer. Top with sprigs of dill and dots of butter. Close the fish over the stuffing. Brush both sides of the fish with olive oil. Place fish in the aluminum foil boat(s).
4 Grill the trout: Place fish boats on the hot side of the grill. Cover and let cook for 3 minutes. The oil and the juice from the fish will get bubbly.
Move to the cool side of the grill. Cover and cook for 3-5 more minutes, until the fish are just cooked through. You can peek inside the fish for doneness. Once opaque, the fish should be removed from the grill.