Preheat the broiler. Sprinkle the cavity with salt and pepper. Rub
the outside with oil. Place on an oiled rack 5-inches below the
broiler (at the second level) and broil for 5 minutes on each side.
The skin will just be spottily charred and the flesh moist and tender.
Serve with lemon wedges.
Variations:
Broiled Trout with Rosemary:
Place a sprig of rosemary in the cavity of each trout before
cooking.
Broiled Trout with Cream:
Use a shallow pan instead of the broiler rack. After broiling 2-3
minutes on the second side, pour 3/4 cup heavy cream over trout and
broil another 5 minutes, basting a couple of times. Omit lemon wedges
and sprinkle with 1 tablespoon of chopped parsley and 1 tablespoon of
fresh tarragon or 1 teaspoon dried, crumbled.
