1/2 teaspoon each dry basil and dry oregano leaves
1 clove garlic, minced or pressed
1/4 teaspoon each salt and pepper
green onions and oranges for garnish
Directions
Clean fish, rinse and pat dry
Leave whole or bone and
butterfly
To bone cleaned trout and keep head and tail
in place, open body cavity; insert a sharp knife at head
end under backbone and cut between ribs and flesh
Repeat process to free other side
Cut underneath back-
bone to free
Using kitchen scissors, snip backbone at
head and tail; lift out and discard
Cut off and discard
fins
Spread fish out flat.
In a shallow ceramic dish, stir together oil, vinegar,
basil, oregano, garlic, salt, and pepper
Add fish to oil
mixture; turn to coat
Cover and refrigerate for 1 to 2
hours, turning once
Meanwhile, prepare Citrus Salsa
and Jalapeno Mayonnaise; cover and refrigerate.
Lift fish from marinade and drain briefly (discard mari-
nade)
Barbecue whole fish by the indirect cooking
method as described at the beginning of this chapter by
placing fish on grill directly above drip pan
Place boned
fish on a well-greased grill 4 to 6 inches above a solid
bed of hot coals.
Cook whole or boned fish, turning once, just until fish
flakes when prodded with a fork in thickest part (10 to
12 minutes for whole fish, 6 to 8 minutes for boned fish)
With two metal spatulas, carefully transfer cooked trout
to a warm rimmed platter
Garnish with whole grilled
green onions and orange slices
