4 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.
4 whole trout, cleaned
8 strips of bacon
1/4 cup brown sugar
1/4 cup maple syrup
1 med. onion, sliced
Slice lemon in half and slice half the lemon into slim wedges. Mix Maple syrup and brown sugar together and brush inside of trout with mixture. Stuff the trout with lemon and onion slices. Brush more maple syrup mixture on outside of fish. Lay out a large enough piece of aluminum foil to wrap the fish completely.
Lay a strip of bacon down and place fish on top of it, lay another strip of bacon over the top and wrap loosely in aluminum foil. Place on grill over medium low heat for 15-20 minutes until bacon is done and fish flakes. Squeeze other half of lemon over fish or garnish with wedges from other part of lemon. You can also add other spices/seasonings to suit taste.
From Cook's Read more about it at www.cooks.com/rec/view/0,2217,157176-224203,00.html