Grilled Whole Trout

Preheat your grill to a nice, cozy medium heat, around 350F-375F.

Sprinkle the cavity of the fish quite liberally with salt and pepper.

Stuff the fish with fresh herbs, such as thyme, oregano, dill, rosemary, marjoram or even fennel.

Add a few slices of lemon, lime or even oranges, a few cloves of garlic, a few slices of onion if you'd like, or even a few dried chilis.

Sprinkle a little bit more salt and pepper on top of the fish, then flip it around and season the other side as well.

Lightly brush the skin with a little bit of olive oil (optional).

Throw your fish on the grill, close the lid and cook until the skin gets nice and crispy with beautiful grill marks on it and the flesh starts to turn opaque. DON'T move your fish.

When the fish is ready to be flipped, it should detach easily from the grill. Carefully flip it over and continue cooking until the flesh is cooked all the way through.

Cooking time varies greatly depending on the size of your fish, but as a general rule of thumb, you're looking at around 10 minutes per inch of thickness, so that's usually about 5 to 10 minutes per side.

Carefully transfer your fish to a serving plate or cutting board.