Grilled Whole Stuffed Trout

1. 1

   Cut 1/2 of the lemon first into quarters, then into thin slices. Cut the other 1/2 into wedges; reserve for garnish.

2. 2

   Combine lemon slices, olive oil, garlic, thyme, rosemary, and red pepper flakes in a bowl.

3. 3

   Rub trout generously inside and out with salt and pepper. Stuff 1/4 of the lemon-herb mixture into each trout cavity. Marinate for 1 hour in the refrigerator.

4. 4

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. 5

   Grill trout until flesh flakes easily with a fork, about 4 minutes per side. Garnish with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.