• 4 Ratings

This is a simple, flavorful way to grill almost any whole fish, with a 'stuffing' designed not to be eaten, but to flavor the fish from the inside out.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw fish if frozen. Rinse fish; pat dry with paper towels. Remove the heads of the trout if desired. Rub both sides of the fish lightly with the olive oil. Lay fish flesh-side up and sprinkle with the salt and pepper; set aside.

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  • Cut one of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges; set aside.

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Instructions Checklist
  • In a small bowl stir together the snipped or dried herbs and the garlic. Sprinkle the flesh-side of each fish with the herb mixture. Arrange the lemon slices evenly on half of each side of the fish. Arrange herb sprigs over lemon slices. Squeeze one of the lemon wedges over fish. Fold unfilled side of fish over lemon slices and herbs.

Instructions Checklist
  • Grill the fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Serve with remaining lemon wedges. Makes: 4 servings

Nutrition Facts

356 calories; 16 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 133 mg cholesterol; 564 mg sodium. 1113 mg potassium; 6 g carbohydrates; 3 g fiber; 2 g sugar; 48 g protein; 583 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 19 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 8 mcg vitamin b12; 192 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1