Grilled Whole Trout with Marjoram and Lemon

Name: Grilled Whole Trout with Marjoram and Lemon
Yield: Serves 4
Ingredients: 2 teaspoons minced fresh, marjoram; 1 teaspoon, grated lemon zest, plus lemon wedges for serving; , Kosher salt and pepper; 4 (10- to 12-ounce) boneless, whole trout, fins snipped off with scissors; 2 tablespoons, mayonnaise; 1/2 teaspoon, honey; 1 , (13 by 9-inch) disposable aluminum pan (if using charcoal)

1 comment

Appears in Cook's Illustrated July/August 2015

Main Courses

Fish & Seafood

Grilling & Barbecue

Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect complement to its mild-tasting meat. The only problem? Getting it off the grill in one piece.

SERVES4

TIME1¼ hours

has video

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...

This is a members' feature.