re: Whole Speckled Trout w Salsa Verde : Cooked at Home : Pics (Some are raw)

Grilled some trout on the BGE a few nights ago, came out fantastic. I did a few things differently than the Link method that was posted. Mainly I skipped the drying for 30 mins, but I dried thoroughly with paper towels. I also brushed the fish with a mixture of mayo and a small amount of honey. I know it sounds odd - Cooks Illustrated has an article on grilling fish this month and they claim it helps to promote browning and crisping of the skin. Also prevents sticking. It worked like a champ and I couldn't taste a hint of mayo or honey in the finished product. I seasoned the fish with a rub made of lime zest, cilantro, cumin, S&P. Cooked the fish till 140 in the thickest parts and finished with fresh lime juice. Flavor was fantastic. Would love to try this on a smaller red or mangrove snapper.