Grilled Herb Stuffed Wild Trout

By tulawdog

Ingredients

• 1 pound trout (cleaned, scaled, head and fins removed)
• 1/4 cup chopped herbs (I used mostly parsley, then, chives and thyme)
• 1 Tbs each lemon and orange zest
• 1 Tbs olive oil
• salt and pepper to taste
• lemon wedges
• fresh chopped herbs for garnish

Preparation

Step 1

Prepare trout for grilling. Wash and pat dry. Set aside. Mix together herbs, lemon zest, orange zest and olive oil. Fill cavity of fish with the herb mixture and on the exterior of the fish. Add salt and pepper. Place fish on plastic wrap, tightly cover and refrigerate for an hour. Remove fish from plastic wrap and place directly on a medium high grill or barbecue. Cook 6 minutes on each side or until done. Don’t overcook! Gently remove from grill, place on serving platter. Garnish with herbs and serve with lemon wedges. Serves 2.