CM's friend KP went fishing at Crowley Lake (near Mammoth) & brought over a large trout (already prepped for cooking).
Seasoned & grilled on the BBQ.
Started on the foil with olive oil but the skin tends to stick to the foil...
Moved it off the foil to directly on the grille.
I can't seem to get the skin to cook to a crisp.
Some of the skin on one side came off as I went to flip the fish...
Was able to keep the skin intact on one side but was not as crisp as I was trying to get it.
I would not normally eat the skin anyway but CM likes it if it's cooked to a crisp...
One side lost all the skin...
I'm not a big fan of fish, in general.
This trout though turned out great.
It didn't have any fishy smell or taste (maybe because it was so fresh?). It was much better than I expected. A pleasant surprise...
The seasoning turned out well & the fish came off the bones easily.
Ate half of it for dinner last night. Will eat the other half today.
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