While you may spot a few skinless trout offerings at the fishmonger, more commonly you'll find trout fillets with the skin on one side, topped with flaky, oily flesh. Don't bother removing the skin. Not only is trout skin thin enough to be edible, but it cooks up to a satisfying crispness on the grill. Lemon juice -- a natural partner for fish -- helps preserve the skin's natural color while neutralizing any potential "fishiness." Along with these attributes, lemon juice adds flavor to trout without piling on fat and calories.
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Oil your grill rack. Set up the grill for medium-high heat.
Cut a lemon into wedges. Squeeze the juice from all of the wedges into a small bowl.
Add a splash of olive oil or melted butter to the lemon juice. If desired, sprinkle in spices and chopped herbs. Whisk this basting liquid until the ingredients are well-incorporated.
Place the trout fillets on a clean platter. Brush the non-skin portion of the trout with the lemon juice-basting mixture. Sprinkle salt and pepper over the lemony basting liquid.
Put the fish, skin-side up, on the grill. Leave plenty of space between all the fish fillets.
Flip the fish after 3 to 5 minutes. Grill the trout skin-side down for an additional 3 to 5 minutes, or until the flesh flakes easily.
Remove the trout fillets from the grill. Serve the trout on individual plates or on a large platter.