Valdosta Grilled Trout with Olive Oil

1. 1

   Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes.

2. 2

   Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds).

3. 3

   Or for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.

4. 4

   Meanwhile, place the trout on a clean work surface and season inside and out with salt and pepper.

5. 5

   Equally divide the lemon slices, thyme, parsley, and bay leaves among the trout cavities.

6. 6

   Place the stuffed trout on the grill, heads facing in one direction.

7. 7

   Grill, covered, until cooked on one side, about 5 minutes.

8. 8

   Uncover the grill, and flip the trout over (simply roll them over with a metal spatula).

9. 9

   Cover, and continue cooking until the trout is done on the second side, an additional 3 to 5 minutes.

10. 10

    To serve, remove the trout to a warm platter and drizzle with olive oil.

11. 11

    Garnish with the lemon wedges and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.