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.
This recipe is excerpted from Grillin’ with Gas.
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.
Coating the fish in mayo is a genius way to get beautifully crisped skin. skipped the optional garlic as I just wanted the delicate flavor of the trout to shine. Really quick and delicious!
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