This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falling apart and gives the skin a delightful crispy texture. Grill some garlic-rubbed bread and enjoy a glass of Sauvignon Blanc.
Shopping Tip: You can buy trout with the bones and heads removed (easier than cleaning them yourself); for this recipe, each cleaned trout should weigh about 5 ounces.
Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.
312 calories; protein 28.8g; carbohydrates 19g; dietary fiber 4.6g; sugars 1.4g; fat 14.5g; saturated fat 2.6g; cholesterol 66.9mg; vitamin a iu 671IU; vitamin c 9.1mg; folate 89.1mcg; calcium 91.5mg; iron 1.6mg; magnesium 32.9mg; potassium 739.1mg; sodium 665mg; thiamin 0.2mg.