Grilled Whole Rainbow Trout
from https://weekendatthecottage.com/

Grilled Fish that has been deboned after grilling

We often think of incorporating stuffing for whole fowl like goose, turkey and chicken, but stuffing adds lots of flavour in this recipe as well. Don’t get too fussy about our simple call for lemon, onion and the trio of fresh dill, parsley and chives; this stuffing doesn’t get eaten. This fragrant bouquet of fillers is a true flavour enhancer so feel free to experiment with other herbs too. Tarragon, basil and fresh thyme are also welcome in this mix.

Two additional things to remember before you stuff; bring the fish to room temperature and pat both the inside and outside dry before you begin. An ice-cold fish gives off steam, making the skin stick to the grill,

Just a few things to consider about the cooking of this Grilled Whole Rainbow Trout. First, oil your grill before turning it on. You can brush it lightly with extra virgin olive oil or add a bit to a clean cloth and rub it across the grill surface. Second thing is temperature, and we found a consistent 450°F works best. Last thing about grilling goes to the cook time based on weight. We cooked our 1½ pound trout for 7 minutes per side, 14 minutes total. Cook a smaller trout for about 12 minutes and a larger one for about 16. You’ll know your trout is done when the outside skin is perfectly crispy and the flesh is slightly soft to the touch.

Here’s a wonderful little added bonus treat: an exceptionally perfect sauce to go with the trout. We prepared a classic Beurre Blanc and echoed the flavours of the fish stuffing by stirring the same herbs in right before serving. Having the sauce on the side also allows guests to enjoy it with their veggies too. It has boatloads of flavour and pairs perfectly with this fish main course.

FMM: I grilled a whole trout, actually two now, and it came out very well. It stayed together on the grill better than I thought it would, and it stayed intact when flipping it. It came out perfectly with a nice crispy skin, and the sauce was a nice addition. Instead of the Beurre Blanc, you could make the Lemon Butter Cream Sauce in this recipe: Salmon w/ Lemon Butter Cream Sauce. The two sauces are similar. I made Lemon Pine Nut Rice to go with it, and the combination was great.

For the beurre blanc: Place wine, vinegar and shallot into a small saucepan and bring to a boil. Reduce to simmer and cook until liquid has reduced by half leaving at least 3 tablespoons of liquid in the pan. Strain the liquid and return it to the pan set on low heat. Add tablespoons of butter to the pan one at a time. Whisk the butter into the liquid vigorously after each addition to emulsify. Repeat until all of the butter is incorporated and the sauce is light in colour. Remove from heat. Season with salt and a squeeze of lemon. Stir in chopped herbs. Serve immediately or cover surface with wrap to keep warm while trout cooks.

Prepare the trout: Bring the fish to room temperature 30 minutes before grilling. Dry the inside of the fish with paper towel, then do the same on the outside. Season the inside cavity with a sprinkle of salt and pepper. Add a run of onion slices, laying them flat along the inside of the fish. Repeat with the lemon. Add the chives, parsley and dill in a similar fashion, finishing with one additional row of lemon slices. Drizzle the upward-facing side of the fish with oil, rubbing it over evenly and finish with a sprinkle of salt and pepper. Turn the fish over to oil and season the other side.

Grill the trout: Before turning the grill on, brush or rub the surface with extra virgin olive oil. Preheat the grill to medium-high heat, a consistent 450°F. Place trout onto grill. Immediately close grill and leave fish to cook undisturbed for 7 minutes. To flip the fish, grab the head firmly with a pair of tongs and gently lift it upwards to release the first half of the fish from the grill. Using a second pair of tongs, clutch the trout in its heavy midsection. Lift the entire fish from the grill. Invert and return it to the grill to cook covered for an additional 7 minutes, undisturbed.

Prepare to serve: Transfer cooked fish to a large plate or platter. Debone the fish, if desired, see How to De bone a Whole Fish. Serve trout with slices of lemon and beurre blanc.