How to make it

  • To prepare the trout:
  • Cleaning: Whole fish can be grilled and served with the head left on or cut off—it’s mostly a matter of preference. If the head makes you squeamish, have your fishmonger remove it. Either way, be sure to have them gut and scale the fish for
  • you so that all you have to do is rinse it, then trim the fins and tail.
  • Preparing: Cut diagonal slashes on each side of the fish. This allows seasonings to permeate and the flesh to cook more evenly. It also creates pre-cut portions that are easy to lift off the bones and serve,
  • Preheat grill to high.
  • Smear some butter on each fish, inside and out, then season generously. Place a scallion in the cavity of each fish.
  • Place a slice of bacon lengthwise on both sides of each trout. Tie in
  • place with butcher’s string.
  • Grill over medium-high heat (reduce heat from high after placing fish on grill) on oiled grate, lid open, until nicely browned and cooked through, 6–8 minutes per side.
  • Check for doneness (see note below). Snip the strings and serve with the slices of lemon.
  • C@H Note:
  • Grilling: How do you know whether to grill with the lid open or closed? Steven uses this easy formula: If the fish is thinner than a deck of playing cards, the lid is open; if thicker, closed.
  • There are two ways to test for doneness. Press the fish with your finger—if the flesh breaks into firm flakes, it’s finished. Or try the skewer method - Insert a metal skewer into flesh for 20 seconds, then remove. If tip is very hot, the fish is done!

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