Grilled Trout with Lemon and Fennel Fronds
Fresh whole trout, stuffed with citrus and fennel and grilled over coals, make for a perfect grilled spring supper.
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Cooking tools:
- Grill
- Grill pan
- Wooden skewer
- Butcher's twine
- Mixing bowl
- Baking sheet
- Salt
- Brush
- Spatula
- Thumb
- Mortar and pestle
- Cutting board
- Chef's knife
- Kitchen scale
- Measuring spoon
- Measuring cup
- Tongs
- Serving platter
Ingredients
- 2 lemons, sliced crosswise into ¼-inch-thick rounds
- ½ cups coarsely chopped fennel fronds
- 2 Tbps. extra-virgin olive oil, plus more for grilling
- Kosher salt
- Four 1-lb. whole trout, gutted and cleaned, or substitute smallmouth bass or branzino
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