Ingredients

• 2 whole trout, cleaned

• 1-2 lemons

• 1 Tbsp of your favorite mustard

• 1 white onion

• 1 bunch parsley

• 4 sprigs of thyme

• Chives, uncut

• 4 sprigs of oregano

• 2 cloves of garlic, sliced

• Salt snd pepper

• Olive oil

Directions

1. Bring the trout to room temperature. Pat the fish dry, inside and out, with a paper towel.

2. Before turning on the grill, clean and oil the grate. Heat your grill to a medium high temperature, about 450°F.

3. Brush the inside of the fish with the mustard. Season the inside of the fish with salt and pepper. Cut the lemon and onion into slices and place them in the fish along with the herbs and the minced garlic. Drizzle the outside of the fish with olive oil and generously salt. The herb, lemon, and onion is a stuffing meant to flavor the fish, but not meant to be eaten.

4. Place the fish on the grill and close the lid. Use two tongs to flip after 6-7 minutes for a trout that is 1.5 pounds. Adjust time for smaller or larger fish. Cook another 7 minutes. You'll know it is done when the outside is crispy and the flesh is slightly soft.

5. Remove from the grill. Remove the tail, head, and fins. Slice the fish from the top down the middle through the skin. Gently push away the meat to reveal the bones. Starting at the head of the fish, carefully lift the bones to remove them entirely.