Grilled Whole Trout with Lime and Coriander
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.
Keywords
- Grilling & Barbecue
- Fish & Seafood
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Grill
- Chimney starter
- Instant-read thermometer
- Microplane
- Kitchen shears
- Pan
- Pastry brush
- Spatula
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Spoon
- Paper towel
- Serving platter
- Kitchen timer
Ingredients
- 1 teaspoon ground coriander
- 1 teaspoon grated lime zest, plus lime wedges for serving
- Kosher salt
- pepper
- 4 (10- to 12-ounce) boneless whole trout, fins snapped off with scissors
- 2 tablespoons mayonnaise
- 1/2 teaspoon honey
- 1 (13 by 9-inch) disposable aluminum pan (if using charcoal)
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