Grilling a whole fish is easy, just remember to grease the grill (not the fish) so the skin doesn't stick to it. Any leftover flavoured butter keeps well for up to a week.
2 whole trouts, cleaned, (about 1 lb/500 g each)
1-1/2 tsp (7 mL) sea salt or salt
1/2 tsp (2 mL) pepper
1 lemon, sliced
1/2 bunch parsley
1 bunch thyme
Lemon Parsley Butter:
1/4 cup (60 mL) unsalted butter, softened
1 tbsp (15 mL) chopped fresh parsley
2 tsp (10 mL) grated lemon rind
1 tsp (5 mL) lemon juice
1 pinch salt
1 pinch pepper
Lemon Parsley Butter: In small bowl, mash butter, parsley, lemon rind and juice, salt and pepper. Scrape onto plastic wrap; shape into 1-inch (2.5 cm) diameter log and wrap tightly. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Sprinkle trout cavities with half each of the salt and pepper. Stuff cavities with lemon slices, parsley, and thyme (if using); skewer closed. Sprinkle fish with remaining salt and pepper.
Place on well-greased grill over medium high heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 minutes per inch (2.5 cm) of thickness. Remove to platter.
Slice butter into 1/2-inch (1 cm) thick rounds and serve with fish.
Tip: To serve fish, run knife along backbone to cut through skin; pull off skin, then ease knife along between flesh and bone on top side. Ease off top fillet; cut into portions. Turn fish and repeat.