The Global Kitchen

I've made this several times and everyone has loved it.

It's especially fun to see people who aren't accustomed to eating whole fish take in the presentation. People also seem to think you went to a lot of trouble when this is the easiest recipe evah!

Sorry about the blurry picture but I was at my bf's house and it looked fine on my little monitor.

Anyway the recipe is from Fish & Shellfish Grilled and Smoked by Karen Adler and Judith M. Fertig. It's an excellent book and I haven't had a failure yet. We had this with grilled asparagus and Italian bread.

Now the original instructions say to grill 8-10 minutes each side but I have never grilled them that long. I did 5 minutes on one side and 2 on the other. I think it all depends on how hot your fire is and I've developed a "fish-stinct" to where I can tell it's done. Keep testing.

Recipe

4 12 to 16 oz dressed rainbow trout (I always get bone in)
2 lemons, thinly sliced
1 small onion, thinly sliced
Fresh Italian parsley
Sea salt and fresh ground pepper
Zesty Lemon Baste (recipe below)

Prepare med/hot fire

Place 2 onion slices, 2-3 lemon slices and a sprig of parsley in the cavity of each fish. Season with salt and pepper. (I put a dollop of the lemon baste in the fish too).

Grill until meat is opaque and just beginning to flake with a fork, turning once and brushing frequently with the lemon baste.

Serve garnished with lemon slices and parsley.

Zesty Lemon Baste
(You can also use lime orange or grapefruit juice)

1/2 cup unsalted butter, softened
1 tsp cayenne pepper
Grated zest and juice of 2 lemons
4 minced garlic cloves.

Combine all the ingredients and blend (I used my hand mixer)
Will keep well wrapped in the refrigerator for up to 7 days.

A later note- I realize I blogged this twice! Eesh I really need to chack myself.