The recipes are designed to be easy, fast, and flexible and to leave room for the creativity of the barbecue cook.
Trout Stuffed with Fresh Rosemary
- 2 teaspoons olive oil
- 2 boned trout, 8 ounces each (heads on or off, according to preference)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 sprigs fresh rosemary
- 2 tablespoons fresh parsley
- 1 quartered lemon
- Rub olive oil inside and outside each trout and sprinkle the cavity with salt and pepper. Place two sprigs of rosemary inside each trout.
- Heat the coals and brush the grill with oil. Place the trout on a double thickness of foil on the hot grill. Cook 5 minutes per side, or until the flesh is opaque all the way through. Place the fish on a cutting board and cut in half lengthwise. Place on a serving dish and sprinkle with parsley. Serve with lemon quarters.