INGREDIENTS:
4 boned whole fresh trout (about 10 ounces each)
2 tablespoons olive oil
salt and freshly ground black pepper
8 thin orange slices
8 thin lemon slices
8 thin lime slices
1/4 cup chopped fresh cilantro or parsley, plus sprigs for garnish
2 tablespoons olive oil
salt and freshly ground black pepper
8 thin orange slices
8 thin lemon slices
8 thin lime slices
1/4 cup chopped fresh cilantro or parsley, plus sprigs for garnish
Procedure:
1. Prepare a medium fire in a covered charcoal or gas grill. Oil the grill rack.
2. Brush the trout inside and out with the olive oil. Season with salt and pepper.
3. Laying the trout open, overlap 1 each of the orange, lemon, and lime slices along one side. Sprinkle each with 1 tablespoon of the chopped cilantro, then fold the trout over to enclose the filling. Secure the opening with small skewers or wooden toothpicks. Grill the trout for 5 minutes. Use a wide spatula to turn it carefully. Grill 4 to 5 minutes longer, until just cooked through.
Garnish the plate with the remaining Cilantro
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