Baked Trout with Fresh Garden Herbs 2 whole 10- to 12- ounce fresh trout, boned and butterflied 1/4 cup coarse sea salt or kosher salt Parsley sprigs, for garnish 2 or 3 handfuls hickory chips Rinse the trout in cold water. In a large bowl or crock, dissolve the salt in about 2 quarts of water. Add the trout and additional water to cover them, if necessary. Cover the bowl and refrigerate the trout for 24 hours, (The fish will firm up in the brine.) Soak the hickory chips in water to cover for at least 30 minutes. Prepare a medium fire in a covered charcoal grill, then push the hot coals to the side. Or prepare an indirect fire in a charcoal grill according to the manufacturers directions. Oil the grill rack. Remove the fish from the brine, rinse under cold water, and pat dry on paper towels. Just before cooking, toss the wet hickory chips onto the hot coals or add to a gas grill according to the manufacturers instructions. Place the trout, skin side down, on the side of the grill away from the coals. Smoke for 40 minutes without turning and without opening the lid. Present the whole trout on a platter, garnished with parsley sprigs. Baked Trout with Fresh Garden Herbs 2 dressed trout (about 1 and 3/4 pounds) salt and pepper to taste 3 Tbsp chopped fresh parsley 2 Tbsp minced green onions 2 tsp minced fresh sage 2 tsp chopped fresh chives 1 tsp minced fresh rosemary 1 tsp minced fresh thyme 1 clove garlic, minced 1/4 cup unsalted butter lemon wedges Sprinkle trout with salt and pepper to taste. Combine parsley and next 6 ingredients in a small bowl; stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13x9x2 baking dish, dot fish with butter. Bake at 350 for 20 to 25 minutes or until fish flakes easily. Garnish with lemon wedges. 2 servings Click here to view printer friendly version.

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