MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elias Cairo's Grilled Trout w/Lemon & Fennel Fronds
Categories: Five, Citrus, Herbs
Yield: 6 Servings

2 Lemons; sliced across in
- 1/4" rounds
1/2 c Coarse chopped fennel
- fronds
2 tb Extra-virgin olive oil; more
- for grilling
Salt
4 (1 lb ea) whole trout;
- gutted, cleaned

MMMMM-------------------------EQUIPMENT------------------------------
8" Wooden Skewers
Small bowl
Baking Sheet
Grill or Grill Pan
Metal Spatula
Cutting Board
Mortar & Pestle

Soak four 8" wooden skewers in water for at least 20 minutes.

Meanwhile, in a small bowl, add the lemon slices, fennel
fronds, 2 tablespoons of the oil, and a generous pinch
of salt; toss well.

Set the trout on a baking sheet with the cut (belly)
sides facing you. Season the inside and outside of each
fish lightly all over with salt, rubbing gently to
adhere. Fill each cavity with some of the lemon and
fennel mixture, distributing it evenly. Weave a skewer
through both sides of the skin at one end of the
opening, then the other, to keep the mixture tucked
inside.

Prepare a grill or grill pan to high heat. (If using
coals, spread them evenly beneath the grate, then let
the grate heat for 5 minutes.) Brush the grate or grill
pan and the outside of each fish lightly with olive oil,
then place the trout on the grill with the open sides
facing you. (You should hear a nice sizzle when the
first fish hits the grill. If you don’t, remove the fish
and let the grate heat a little longer.) Cook until the
skin is crispy on one side and the fish easily releases
from the grill, 5-7 minutes. Using a metal spatula,
carefully turn the fish and repeat on the remaining
side. Test for doneness by pressing your thumb between
the bone and meat on the back of the trout: If the meat
appears flaky and separates from the bones easily,
remove from the grill.

Transfer the fish to a cutting board and carefully
remove the skewers. Scoop out the lemon and fennel, and
pound it briefly with a mortar and pestle. Fillet the
trout, if desired. Spoon the lemon mixture over the
fish, and serve.

Yield: serves 4-8

RECIPE FROM: https://www.saveur.com

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