Trout on the Grill
by Rob Mottice
1 lime, juiced
light sprinkle of dried marjoram, tarragon, and thyme
several pieces of thinly sliced tomatoes (depending on size of fillet)
several pieces of thinly sliced Bermuda onion, or a light sprinkle of chopped fresh scallions or chives
Place fillet or whole, gutted fish on aluminum foil. Apply lime juice, dried herbs, tomatoes, and onion to one side only. Wrap the fish tightly with the foil and place on a grill with medium heat. Turn fish every five minutes. Cooking time varies with the grill heat and the size of the fish. Cook until fish just turns flaky throughout. On a covered grill, an average of 20 minutes is needed, whereas an average of 30 minutes may be needed for grills without a cover. The key for successful cooking is to begin checking it for flakiness starting at 15 minutes into your cooking time.
If you want just a hint of hickory flavor, place a water-soaked hickory chip near a flame and open the aluminum foil during the final five minutes of cooking time. This will only work if your grill has a lid.
How to Eat:
The trout can be eaten with the skin still in place. With your fork, slowly and gently peel the top side of the fish from the backbone toward you, starting at the head. Then carefully lift away the backbone using the tail fin to reveal the opposite side of the fish. Trout bones are small and soft—but chew slowly to avoid, just to be on the safe side.
Photos by Lanewood Studio.