There’s a really delicious fish at costco that I bet many of you have never had the courage to try… whole trout! But you should try it! It’s inexpensive, not hard to cook, extremely delicious, and really fun to serve! Here’s what you’ll need:
You can tell when whole fish are good quality when their eyes are shiny and clear, and when I open the package there is no smell whosoever.
The fish have already been gutted, so all we have to do is give them a quick rinse inside and out.
Then pat them dry with a paper towel.
Combine 1 tablespoon lemon zest, 1 teaspoon dried oregano, and 1 1/2 teaspoons salt in a small bowl.
Divide the mixture between the fish and rub all over the inside.
The skin on trout is edible and becomes nicely crisp and smoky on the grill. To help the browing and crisping along, combine 2 tablespoons mayonnaise and 1 teaspoon honey in a small bowl.
Rub this all over the outside of the fish.
Next, I’ll toss some asparagus with olive oil, salt, and pepper on a small baking sheet that I use on my grill. (The grill will discolor the baking sheet, so it’s nice to have a dedicated grill one.)
An hour before I started all this, I turned my traeger to high, and stuck some pierced russet potatoes on the upper rack to bake. So now, I can add the fish and asparagus.
Cook 10 minutes, flipping halfway through.
To eat, stick your fork tines in the side and scrape down. The flesh will flake off, leaving the bones behind.