Grilling a whole fish is a guaranteed way to establish yourself as an expert camp chef - bonus points if you caught it yourself. Start a crackling fire and cook up your catch for a fresh, tasty snack.
- Takibi Fire & Grill
- Whole Rainbow Trout (or any other whole fish)
- Olive Oil - 1 Tablespoon (to coat)
- Fresh herbs: parsley, marjoram or cilantro roughly chopped, stems and all - 1 Tablespoon
- Citrus - Orange, lemon or lime. Sliced into thin rounds
- Salt & Pepper to taste
Score the fish to ensure even cooking. Sharpen your knife and make cuts to the bone every 1 1/2 inches.
Season the fish with the salt and pepper, then stuff it with citrus and herbs of choice.
Coat the fish in olive oil, and don’t forget to brush some on the grill to prevent sticking.
Let it cook 3-4 minutes before gently flipping with an oiled spatula for another 3-4 minutes on the opposite side.