|4 whole||trout (each 12 to 16 ounces), cleaned|
|course salt (kosher or sea) and freshly ground black pepper|
|2 tablespoons||salted butter, at room temperature|
|4||scallions, trimmed to fit the fish cavities|
|2||lemons, thinly sliced|
|lemon wedges for serving|
You'll also need: 12 pieces of butcher's string, each about 12 inches long; a fish grilling basket
Measuring Cups and Spoons
Rinse the trout inside and out with cold running water, then blot dry. Generously season inside and out with salt and pepper. Smear a little butter inside each trout and place a scallion in the cavity. Arrange lemon slices in the cavities as well. Smear a little more butter on the outside of each fish. Place one strip of bacon lengthwise on each side of the trout. Tie the bacon to the fish in three places using butcher's string. Trim any loose ends.
Set up your grill for direct grilling and preheat to high. Oil the fish basket. Position the trout in the four compartments and close and fasten the basket. When you are ready to cook, put the basket with the fish inside on the grill grate. Grill for 6 to 10 minutes, then turn the basket over and grill for 6 to 10 minutes more. When done, the fish will break into clean flakes when you press the flesh with a finger. Alternatively, a metal skewer inserted into the thickest part of the fish will come out very hot to the touch after 20 seconds.
Snip the strings and serve immediately with lemon wedges.