Unlike many grilled fish filet recipes this whole trout is less likely to stick to your grate or dry out because it is intact. Plus, the presentation is spectacular.
While wonderful with cilantro, lime and scallions please consider this recipe merely a guideline and a beginning to heaps of other aromatic combinations. I recommend serving this with a big salad and boiled, buttered potatoes. Too cold where you are? You can always roast the trout instead.
Grilled Whole Trout with Cilantro & Lime(serves 2)
1. Rinse and pat dry the fish. Score the fish diagonally on both sides of the skin, this will allow it to cook evenly. Rub inside and out with the oil and salt. Stuff the cavity with the limes slices and herbs. Refrigerate until you are ready to grill.
2. Heat the grill to high heat and oil it liberally. Add the fish and cook with the lid down for 5-7 minutes. Flip and cook for another 5. (Five minutes would be sufficient for a small trout, seven for a larger one.) Check to see that it is cooked through.
3. Serve with fresh limes to squeeze over top.