Fish can be very difficult to grill: it can stick to the grill and often flakes or falls apart when you try to flip it. When Sam and I were looking at the seafood case in Whole Foods a couple weeks ago, Sam was eying the trout, but we weren’t sure if it would be tricky to grill. The fishmonger, though, cleared any doubts we had about grilling trout. He assured us that trout was in fact a really easy fish to grill, especially whole, butterflied trout.
Here’s what we did:
1. Heat the grill and clean the grill racks really well. Fish sticks to the grill because it touches food residue from previous cookings. If you clean the racks, the fish will not stick.
2. Drizzle the flesh side of the butterflied trout with olive oil. Season to taste with salt and pepper.
3. Place trout on grill, flesh side down. Grill for 8-10 minutes until fish is done. Don’t open the grill or peek under the trout more than necessary or you will disturb its cooking.
4. Serve with a lemon wedge. Grilled asparagus and green salad make wonderful accompaniments.