Trout with orange and fresh herbs
Trout with orange and fresh herbs
Trout is an ideal round fish for the barbecue. Not only because the fish meat has a fine flavor, but also because the size (about 25 centimeters) fits well on an average grill rack. If you are going to cook trout (or other fragile fish) whole, which is an excellent idea by the way, use a handy fish clamp. This allows you to turn the fish over very easily during cooking and you don't have to worry about it falling apart into pieces. If you don't have a fish clamp, use a (wide) spatula for flipping and not tongs or a fork, as it is guaranteed to go wrong.The big advantage of a whole fish (though cleaned beforehand, preferably by the fishmonger, of course) over a fillet is that the skin and bones give off a lot of extra flavor and help prevent drying out. The downside, and the main reason many people abandon fish, are the same bones. If you want to avoid those, take trout fillets with skin and lay them on top of each other with the skin sides out. Tie the fillets with twine and put them in the fish clamp.
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