Trout with Grapefruit and Rosemary
Barbara Wrigley McDevitt

Trout with Grapefruit and Rosemary

Two freshly dressed trout are place on a baking sheet and stuffed with grapefruit slices and rosemary.  The trout can be baked or roasted at 400 degrees for extra crispy skin.  Baking a whole trout with it's skin on is like baking a whole chicken with it's skin on as opposed to chicken breasts with no skin or fish fillets with no skin.  The flesh is more tender with the skin on and does not require many spices to make it juicy and delicious.

© 2018 Barbara Wrigley McDevitt ~ Minneapolis, Minnesota based Freelance Food Photographer