Grilled Whole Trout with Marjoram and Lemon
Why This Recipe Works
When it comes to grilling a whole trout, getting a beautifully browned, moist, and tender fish off the grill in one piece can be difficult. We found that we needed to focus on making sure the fish released from the grill before the interior overcooked. By applying a mixture of honey and mayonnaise to its exterior, we were able to get the trout to brown more quickly. And when its skin was charred and crisp, it naturally released from the grill, allowing us to cook the fish just until it was cooked through.