Light campfire and allow to burn for about an hour, so that there are hot coals and fire is burning steadily. If you are using charcoal briquettes, light and allow to burn until the coals are grey and evenly lit.
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Mix the dill, garlic, lemon rind, salt and pepper on your chopping board. Mince the mixture a few times with your knife to combine and meld the flavors.
Grilled Dill and Lemon Rubbed Trout
This easy to prepare rub can be used on almost any fish, giving it a bright lemony flavor
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Serves 2-4 Prep time: 5 min Cook time: 20 min
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2 trout, gutted, deboned and butterfly filleted
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2 tbsp rough chopped dill
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1 garlic clove
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1 tbsp finely minced lemon rind (about 2 lemons)
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½ tsp salt
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¼ tsp pepper
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2 tsp olive oil
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Juice of 1 lemon
Lay trout out on a plate with the flesh side up. Sprinkle with olive oil, then lemon. Rub to evenly coat the filets. Sprinkle each filet with half the herb lemon mixture. Press into flesh.
Put grill over your prepared fire and allow to heat for five minutes. Using an oiled paper towel and tongs, rub on the grill grates to season your grill.
Add trout fillets skin side down. The skin of the fish has oils that will keep the flesh from sticking to the grill. When you see the sides of the filets starting to turn white, flip the fish, 3-5 minutes depending on the temperature of your fire. Grill on flesh side until just done, about another 3-5 min.
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Remove, separate filets, and serve with a lemon wedge.
Note: No fire? The trout can also be pan fried on medium high heat for 3-5 min per side.
