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Smoked Rainbow Trout

Ingredients

4 cleaned and washed rainbow trout, 2 tsp ground sea salt, 2 tsp fresh ground pepper, 1 fresh thinly sliced lemon, 1/2 cup fresh chopped parsley

Details

Clean and wash trout, patting dry with paper towel, removing any loose skin and scales. Mix ground sea salt and ground pepper together and rub inside and out with hands. Thinly slice lemon and divide parsley into four servings. Add a few slices of lemon inside each trout along with divided parley. Set up your EGG for indirect cooking at 350-400 degrees Fahrenheit. Remove grill and spray with Pam away from flame. Place trout skin down on grill, close lid and cook for 15 mins. Lift lid and carefully turn the trout and cook for another 15 mins. or until cooked through (skins should be nicely browned). You can check for doneness by taking a sharp knife and piercing skin and checking to see if the flesh is opaque, and flakes easily (Internal temperature 140 degrees F). Remove from grill and serve with your favourite side dish.

Submitted by: BBQPrincess