GRILLED WHOLE STUFFED TROUT
4 servings
This recipe can be adapted for broiling—use Grilled or Broiled Whole Fish as a guide. Trout are among the easiest fish to grill whole. You may slather the inside with a paste to season the flesh, or stuff with a fragrant bread crumb mixture. Please read About Grilling and Broiling Fish.
Prepare one of the following:
- ½ cup Green Curry Paste, Mexican Adobo I, Jamaican Jerk Paste, or Chinese Black Bean Sauce, or ⅓ cup Harissa I
- 1 cup Pesto, Charmoula, or Salsa Verde
- 1½ cups Parsley and Bread Crumb Stuffing
Prepare a medium-hot grill fire. Prepare for cooking:
- 4 small trout (about 12 ounces each)
To remove the bones, butterfly them, if desired. Pat the fish dry inside and out. Sprinkle with:
- Salt and black pepper
Place one-quarter of the paste or stuffing in the body cavity of each trout. Lash each fish together with three pieces of butcher’s twine. Place the trout on the grill and cook for 4 to 5 minutes per side, or until golden brown and blistered on the outside and opaque throughout. The internal temperature should be 125° to 130°F.