Grilled Lemon-Rosemary Trout

1. 1

   1 Coat grill or grilling basket with olive-oil cooking spray. Heat grill until very hot. Slice half of 1 lemon as thinly as possible. Squeeze the other half to yield 2 Tablespoons juice. Place the lemon juice, capers, 1 T oil, 1/2 t salt, and 1/4 t pepper in a small bowl and stir to combine. Set aside. Stuff each trout with half the lemon slices and a rosemary sprig; sprinkle with remaining salt and pepper.

2. 2

   2. Cut fennel into wedges and remaining lemon into 1/4-inch-thick slices. Brush trout, fennel, and lemon on grill, and cook until golden brown about 1 1/2 minutes per side for the lemons and 3 minutes per side for the fennel. Remove from grill, and arrange on a serving platter.

3. 3

   3. Place trout in a grilling basked and transfer to grill' cook several minutes until well browned and cooked through. Times will vary depending on heat/distance. The fish should feel firm to the touch, and the skin should pull away from the flesh. Transfer the fish to the serving platter. Spoon reserved sauce over fish, fennel, and lemons. When ready to serve, cut along back and lift fillet away from bones; then pull skeleton and heat away from bottom fillet.

* Per serving · 4 servings · Values may vary.

No additional tips available.