Grilled Whole Trout with Marjoram and Lemon | America's Test Kitchen
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
Ingredients
- 2 teaspoons minced fresh marjoram
- 1 teaspoon grated lemon zest, plus lemon wedges for serving
- Kosher salt and pepper
- 4 (10- to 12-ounce) boneless whole trout, fins snipped 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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