Grilled Whole Trout

This was great, felt like I was eating a feast! And it totally reminded me of the simple broiled fish that is typical in japan.

Method:
Serves two people (one trout per person)
Wash and dry 2 whole trout (gutted and de-scaled, but not filleted)

Stuff the cavity with:
lemon slices
salt
olive oil
fresh herbs: oregano, parsley, thyme

Tie the fish up with kitchen twine and cut off loose ends of twine.

Spread a little more olive oil over the skin.

Grill for 6 minutes on first side. Flip. Grill for 5 minutes on final side, or until flesh flakes easily.

Eat to your heart's content- the crispy skin is delicious.  Be careful working around the tiny bones!