Whole Grilled Trout

• 2 whole trout
• 1 Tbsp olive oil, DIVIDED
• 1 pinch coarse sea salt (or kosher salt) to taste
• 1 pinch ground black pepper
• 1/2 lemon, thinly sliced
• 1/2 sweet onion, thinly sliced
• 1 clove garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Preheat grill to high heat and lightly oil the grate. If you have a grill basket, use that.

Rub each trout generously with olive oil and salt; sprinkle the inside cavities with salt and pepper. Place half the and onion slices into cavity of each trout, and place a sprig of rosemary and thyme into cavities.

Turn preheated grill down to low and place the trout directly on the grill; cook until fish flakes easily and the skins are browned, about 6-7 minutes per side, flipping once.

Makes 2 servings, 1 PointPlus per ounce.