The students in my fish-cooking classes rave over this dish. It will transport you to a mountain stream at sunset. The smoky, herbaceous flavors really make the trout jump, but without covering the gentleness of the fish. Anytime you see fresh whole trout at your market, buy some to give this recipe a whirl. They arrive at the store scaled and gutted but usually have the heads on. If the heads bug you, then have the fishmonger remove them.
Think getting great smoky flavor from your gas grill is impossible? Think again. See it in action in our exclusive CooksClub video featuring grilling guru, Fred Thompson.
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In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
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