Internationally inspired food, slanted towards fresh fruits & veggies
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.
Serves two people (one trout per person)
Wash and dry
2 whole trout
(gutted and de-scaled, but not filleted)
Stuff the cavity with:
fresh herbs: oregano, parsley, thyme
Tie the fish up with kitchen twine and cut off loose ends of twine.
Spread a little more
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!
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