Serves 2
This recipe would work well with practically any fresh herbs you have on hand.
Olive oil
1 tablespoon finely chopped mint leaves,
2 teaspoons finely chopped sage leaves, 5 whole sage leaves
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice, divided
1 large boned trout, about 12 ounces
5 thin slices lemon
Coarse kosher salt
Freshly ground black pepper
Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Meanwhile, combine the chopped mint leaves, chopped sage leaves, lemon zest and 2 teaspoons lemon juice in a small bowl. Open the fish skin side down like a book.
Spoon the herb mixture over the inside of the trout, then stuff the fish with lemon slices and whole sage leaves; season with salt and pepper. Fold over one half of the fish to close. Spiral wrap the fish with the pancetta and lightly brush the fish with olive oil.
Place the fish on the hot grill. Close the grill lid and cook for about 5 minutes. Carefully slide a fish spatula or large flat spatula and turn the fish to the other side. Continue to cook until the flesh is opaque and the pancetta lightly browned about 10 minutes total. Carefully transfer the fish to a plate and sprinkle with remaining lemon juice if desired.