Grilled Whole Trout with Marjoram and Lemon
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
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Cooking tools:
- Grill
- Chimney starter
- Kitchen shears
- Aluminum pan
- Cutting board
- Chef's knife
- Paper towel
- Mixing bowl
- Measuring spoon
- Pastry brush
- Thin metal spatula
- Serving platter
- Instant-read thermometer
- Kitchen timer
- Measuring cup
- Spoon
- Whisk
- Cooking grate
- Kitchen towel
Ingredients
- 2 teaspoons minced fresh marjoram
- 1 teaspoon grated lemon zest, plus lemon wedges for serving
- Kosher salt
- 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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