Grilled Whole Trout with Marjoram and Lemon
By Lan LamPublished on May 12, 2015
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
We prefer marjoram in this recipe, but thyme or oregano can be substituted. Do not flip the fish over in one motion. Instead, use two thin metal spatulas to gently lift the fish from the grate and then slide it from the spatula back onto the grate. The heads can be removed before serving, if desired.
Instructions
- Place marjoram, lemon zest, and 2 teaspoons salt on cutting board and chop until finely minced and well combined. Rinse each fish under cold running water and pat dry with paper towels inside and out. Open up each fish and sprinkle marjoram mixture evenly over flesh of fish. Season each fish with pepper. Close up fish and let stand for 10 minutes. Stir mayonnaise and honey together. Brush mayonnaise mixture evenly over entire exterior of each fish.
- FOR A CHARCOAL GRILL: Using kitchen shears, poke twelve 1/2-inch holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into even layer in disposable pan. Set cooking grate over coals with bars parallel to long side of disposable pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Grill fish (directly over coals if using charcoal and with lid closed if using gas) until skin is browned and beginning to blister, 2 to 4 minutes. Using thin metal spatula, lift bottom of thick backbone edge of fish from cooking grate just enough to slide second thin metal spatula under fish. Remove first spatula, then use it to support raw side of fish as you use second spatula to flip fish over. Grill until second side is browned, beginning to blister, and thickest part of fish registers 130 to 135 degrees, 2 to 4 minutes. Transfer fish to platter and let rest for 5 minutes. Serve with lemon wedges.
Time
1¼ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
When it comes to grilling a whole trout, getting a beautifully browned, moist, and tender fish off the grill in one piece can be difficult. We found that we needed to focus on making sure the fish released from the grill before the interior overcooked. By applying a mixture of honey and mayonnaise to its exterior, we were able to get the trout to brown more quickly. And when its skin was charred and crisp, it naturally released from the grill, allowing us to cook the fish just until it was cooked through.
Before You Begin
We prefer marjoram in this recipe, but thyme or oregano can be substituted. Do not flip the fish over in one motion. Instead, use two thin metal spatulas to gently lift the fish from the grate and then slide it from the spatula back onto the grate. The heads can be removed before serving, if desired.
Instructions
- Place marjoram, lemon zest, and 2 teaspoons salt on cutting board and chop until finely minced and well combined. Rinse each fish under cold running water and pat dry with paper towels inside and out. Open up each fish and sprinkle marjoram mixture evenly over flesh of fish. Season each fish with pepper. Close up fish and let stand for 10 minutes. Stir mayonnaise and honey together. Brush mayonnaise mixture evenly over entire exterior of each fish.
- FOR A CHARCOAL GRILL: Using kitchen shears, poke twelve 1/2-inch holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into even layer in disposable pan. Set cooking grate over coals with bars parallel to long side of disposable pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Grill fish (directly over coals if using charcoal and with lid closed if using gas) until skin is browned and beginning to blister, 2 to 4 minutes. Using thin metal spatula, lift bottom of thick backbone edge of fish from cooking grate just enough to slide second thin metal spatula under fish. Remove first spatula, then use it to support raw side of fish as you use second spatula to flip fish over. Grill until second side is browned, beginning to blister, and thickest part of fish registers 130 to 135 degrees, 2 to 4 minutes. Transfer fish to platter and let rest for 5 minutes. Serve with lemon wedges.
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