My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

Tom Douglas

Tom Douglas

Adding Ahead Coal Cook Cooked Fairly Favorite Fish Flesh Go Grill Herb Hot Lemons Lily Oil Over Sauce Skin Stuffed Until Way Whole

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