serves 4
4-8oz (250g) trout without head, butterflied
1 tbsp peanut oil
salt, black pepper
lemon wedges
equipment-hinged wire rack or altenatively, a long metal spatula for turning fish on the grill
OUTDOOR- Grill skin side down over medium-hot coals until skin starts to turn crisp, about 2 minutes. Turn and grill for about 1 minute. Turn again. Grill until flesh just turns opaque, is firm, and skin is crispy, a further 2 minutes
INDOOR- Preheat broiler. Broil skin side up until skin starts to turn crispy,(about 2 minutes). Turn and broil for 1 minute. Turn again. Broil until flesh just turns opaque, is firm andn the skin is crispy, a further two minutes.
ENJOY!!
Annie
4-8oz (250g) trout without head, butterflied
1 tbsp peanut oil
salt, black pepper
lemon wedges
equipment-hinged wire rack or altenatively, a long metal spatula for turning fish on the grill
OUTDOOR- Grill skin side down over medium-hot coals until skin starts to turn crisp, about 2 minutes. Turn and grill for about 1 minute. Turn again. Grill until flesh just turns opaque, is firm, and skin is crispy, a further 2 minutes
INDOOR- Preheat broiler. Broil skin side up until skin starts to turn crispy,(about 2 minutes). Turn and broil for 1 minute. Turn again. Broil until flesh just turns opaque, is firm andn the skin is crispy, a further two minutes.
ENJOY!!
Annie