Grilled trout with lemon, dill, and buttera perfect dinner for two!
I once was the proud owner of a fly reel.
Just the reel mind you.
Elise Bauer
I was 10 years old, and I never did get a fishing rod for that reel.
It’s usually sold deboned and with head and tail.
Trout does have rather delicate skin.
Elise Bauer
Regardless of the variety, look for the freshest trout you’re able to purchase.
The fish should have bright, bulging eyes and red or pink gills.
If the fish has sunken eyes or the gills have turned gray, the fish is older.
Elise Bauer
The flesh should be moist, not dry.
And, the sniff test is very important.
If the trout has a strong, fishy smell, pass it by.
Elise Bauer
It’s best cooked the day you buy it.
These directions are for grilling trout.
While the grill is heating, make a “boat” with heavy duty aluminum foil.
Double or triple layer the foil and make a 1-inch rim around the edges.
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.
end the fish over the stuffing.
Brush both sides of the fish with olive oil.
Place fish in the aluminum foil boat(s).
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 might peek inside the fish for doneness.
Once opaque, the fish should be removed from the grill.
