My husband cleaned the trout just after he caught them by gutting them, cutting off the gills, and most importantly, scraping off the blood line off the backbone. I also want the head cut off!
First you need to cut the head off just before the Pectoral fin (this fin can be nipped off or left on). This is an optional step, as some people want the head left on when cooking.
Hold fish with belly facing up. Using your fillet knife, cut from the anal hole forward towards where the head was or still is.
After pulling out the entrails, take an old tooth brush and clean the blood vein that runs along the spine. If that is not cleaned out it, will effect the taste.
Rinse the trout thoroughly (inside and out) and prepare to cook as you wish.
NOTE: If you like to eat the fish skin, make sure you remove all the fish scales before cooking. With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides with a sharp knife. I, personally, like to have my trout scaled before cooking.
When ready to cook, rinse the cleaned fish under cold water and pat dry with paper towels. Drying will prevent the fish from steaming when you cook it. Cut a few diagonal slashes along each side of the fish.
Brush the inside and outside of the trout with a little olive oil. Sprinkle salt and pepper on the inside and outside of the trout. If you desire, you can also stuff the inside cavity of the trout with lemons or lime slices.
Prepare aluminum foil into approximately 16 by 16-inches squares. Prepare individual foil squares for each trout to be cooked. Either spray aluminum foil with non-stick spray or use the non-stick aluminum foil (dull side toward the trout).
Making sure that the trout are in the middle of each square, fold up the aluminum foil loosely, grabbing at the edges and crimping together tightly to make a packet. You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.
When ready to grill, preheat your barbecue grill. Place prepared trout packets onto your preheated grill with indirect heat. Close lid and cook approximately 15 to 20 minutes (depending on the size of your fresh trout). To test for doneness when cooking the trout, insert a fork at the thickest point of the fish (through the aluminum foil). Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a digital meat thermometer, the internal temperature in the center of the fillet should reach 140 F.
When the trout are cooked, remove from grill, carefully remove from the aluminum foil, and serve on individual serving plates. Serve with a slice of lemon for a slightly fresher, livelier taste.
Makes as many serving as you have fresh trout.
Grilled Rainbow Trout Recipe: https://whatscookingamerica.net/Seafood/Grilled-Trout.htm