This is the front left quarter of a 25 inch male speckled trout that slept under the trout green waters under the bridge of San Luis Pass last night. I like to start them meat side down in a salted plate of lime juice. It starts the cooking process.
My gas grill will heat up to 700 degrees in a mater of minutes. I didn't put a timer on it, but it was one martini. You can tell when it's done by the splits or cracks which lets you see the white meat all the way to the middle.
You have to have seasoned butter with this dish, and coleslaw goes well with all fish dishes. I had a half a baked potato from my steak night, so I made a stuffed potato. It came together well.
Red fish or snapper does a lot better on the grill with skin and scales, but they weren't there this morning. I'm not making this up. I've started talking to myself. I kept eating, and saying, "Dang this is good."