- 4 (8 to 12oz.) fresh trout, ready to cook
- ¼ cup pecans, toasted, finely chopped (see Note)
- 2 tablespoons good-quality olive oil, preferably Spanish
- 4 garlic cloves, minced
- 2 tablespoons parched, peeled and chopped green chile
- 2 tablespoons coarsely chopped fresh cilantro leaves (optional)
- 1 lime
- 1 teaspoon vegetable oil
- Preheat grill to medium-high or 400F (205C). Position rack 3 inches above heat. Rinse trout and pat dry. Combine pecans, olive oil, garlic, green chile and cilantro, if using, in a small bowl. Cut lime in half crosswise and squeeze juice over pecan mixture. Slice remaining lime half into 4 rounds and set aside. Stuff cavity of each fish with pecan mixture, securing stuffing with wooden picks or small metal skewers
- Using vegetable oil, lightly oil fish and place on grill rack. Grill about 6 minutes or until trout becomes lightly browned. Turn gently, keeping trout whole, and grill other side about 5 minutes or until fish begins to flake. Garnish with thin lime slices, cut in half and twisted.