Steps to Making Grilled Trout Successfully:
1. Start with a clean grilling surface. Clean the grate with a scraper and wire brush, commonly sold as one utensil, to remove all dirt and particles.
2. Arrange the coals in the grill as if there were three chambers. Fill the two side chambers well, and leave the middle chamber empty, kind of like a dry river bed.
3. Oil up your fish. Not that it is competing in a body building competition, but you want to do everything you can to keep it from sticking. Brush olive or coconut oil on the surface of the skin. Line the opening with three pats of butter. You can also add lemon juice, parsley, dill, or other herbs and spices to the inside of the fish. It doesn’t matter if you use a whole filleted fish or a split fish with the spine still in, both will grill in a matter of minutes on each side.
4. Make sure your coals are no longer flaming when you add the fish. Nice, white coals are what you are looking for. They need to be radiating heat, not torching the fish.
5. Here’s my trick: Place the fish in a large grill basket and set the basket on the grill grate. The basket provides an added layer of protection from the fish falling apart and dropping into the coals. If you oiled your fish well, it should flip over easily in the basket using a metal turner or spatula.
6. Grill it quickly, about 7 minutes in each side. Don’t ever overcook fish. Just don’t.
7. If the skin isn’t crispy enough, toward the end of the cooking time, you can adjust the basket so it is positioned more directly over the flame. Leave it over the direct heat source for no more than one minute on each side.
I served my grilled trout with a Brazilian style salad and a sweet potato, black bean and nopales salad. Not only was the fish tasty, but the bounty of colors and flavors made the plate look like a work of art.
Source: Corazon en Platillo
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