Grilled Crusted Trout
|Olive oil||2 Tablespoon|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
Thaw fish, if frozen.
Remove heads, if desired.
Split trout open like a butterfly.
Brush both sides of trout with olive oil.
In a shallow dish combine bread crumbs, garlic salt, paprika, white pepper, thyme, and oregano.
Place the fish in the crumb mixture, pressing lightly to coat both sides with crumbs.
Lightly grease the cooking grill.
Place fish, flesh side down, in center of the cooking grill.
Grill 8 to 10 minutes or till fish flakes when tested with a fork.