Grilled Rainbow Trout with Citrus and Cilantro Source: The Best Covered and Kettle Grill Cookbook Ever by Melanie Bernard4 boned whole fresh trout (about 10 ounces each) 2 tablespoons olive oil Salt and freshly ground 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 Prepare a medium fire in a covered charcoal or gas grill. Oil the grill rack. Brush the trout inside and out with the olive oil. Season with salt and pepper. 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. Serve garnished with the remaining citrus slices and cilantro sprigs.
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