re: Methods for Cooking Whole Trout

I grilled some whole brown trout a year or so ago. Washed them then dried with paper towel, cut a few slits in the skin, put some fresh lime juice on exterior along with sea salt and black pepper on exterior and interior cavity, and put a few very thin slices of lemon in the cavity, then grilled @ 350-370 on the Primo. They were good and didn't have to bother with a more traditional heavy sauce, brown butter, etc.