When it’s summertime and you really don’t feel like heating up the kitchen, the logical place to cook your dinner is outdoors on the barbecue. The recipe specifies trout, but this preparation works well with most fish. When cooking whole fish, figure on about 1 pound per person after cleaning and removing the head. If you are lucky enough to have caught a big one, place the fish farther away from the heat and take your time cooking it.
- 2 whole trout about 1 pound each
- salt and black pepper
- juice of 2 lemons
- 1/2 bunch fresh basil
- 2 garlic cloves minced
- 3 thinly-sliced onion rings
- 6 slices tomato
- 2 pieces butcher string each about 2 feet long.
- 2 tablespoons vegetable oil
- Season fish inside and out with salt and pepper. Squeeze the juice of 1 lemon into each cavity. Pack equal portion of basil, garlic, onion and tomato into cavity. Tie a loop around one end of each fish and make a few more loops around the fish, securing the stuffing. Brush fish with oil. Place on a medium-low heat barbecue grate for 5 to 7 minutes then flip over cook other side about 7 minutes more or until skin is crisp and fish is just-cooked throughout. To serve, cut string and place fish on plate.