"James Silverton" > wrote in message
...
> cshenk wrote on Sat, 13 Mar 2010 13:14:27 -0500:
>
>>> I dug into my "stuff" and found a wire folding apparatus to
>>> put fish in,
>
>>> I was reluctant to use it on trout, as they are very fragile.
>>> In fact, I have NEVER used it.
>
>> They are great! I have 3 of them in different sizes.
>
> Grilling is a non-Winter activity for me but I find that whole trout cooks
> very well in the oven broiler. I cook it until the skin browns and
> blisters on each side. I usually find that a sprig of tarragon or some
> thin lemon slices inside produce a good result. Actually, tarragon vinegar
> also works in default of fresh tarragon.
>
> --
>
> James Silverton
> Potomac, Maryland

Blisters on each side? So, you flip it? I thought I'd try the sprig of
rosemary pushed through a knife puncture thing. Tarragon sounds good, too.
I get a lot of trout here, and they are starting to look better.

Steve