Whole fish fades to black.Gather Journal Charred Rainbow Trout & Chimichurri
A rainbow trout stuffed with lemon wheels loses its silvery, color-streaked flesh once it hits the grill, and blackens until it’s as dark as the desert sky at nightfall; an herby chimichurri, the one bright spot.
Chimichurri: Stir the ingredients together. Season with ½ tsp salt and a little black pepper. For extra heat, add a touch more red pepper flakes if you’d like. Let stand 30 minutes.
Trout: When ready to serve, heat grill over medium-high heat. Open each deboned fish, then nestle about 3 lemon slices inside each one, drizzle with oil, and season with salt and pepper.
Grill the fish until charred about 4 minutes, then turn and grill other side until cooked through, about another 3 minutes. Serve with chimichurri on the side. Leftover chimichurri will last up to a week in your fridge.