BBQ trout with lemon, ginger and fresh oregano

Whole Trout

peeled Lemon, sliced into rounds

whole Lime, sliced into rounds

whole Red Chilies

bunch Green Onions

1 knob

peeled Fresh Ginger

1 bunch

fresh Oregano

Sea Salt, to taste

White Pepper, to taste

1/2 cup

Olive Oil

The whole trout should be cleaned and gutted, ready for preparation for the grill.
Chop half of the red chilies, ginger, green onions, and oregano leaves. In a small bowl, mix these chopped ingredients with a pinch of sea salt, ground white pepper and a a splash of olive oil.
Gently rube the exterior and inside of the trout with the mixture.
Cut the remaining chilies into long strips, cut the ginger into slices and lay the remaining green onions, oregano, sliced lemons and limes around the exterior of the trout. Using the water soaked string, tie everything in place around the trout.
Once everything is secured to the fish, gently BBQ the stuffed and wrapped trout at low temperature. Turn the fish from time to time and be careful to watch out for flames to flare up. Do not burn the trout!
Once cooked, remove from the BBQ, cut the string and place on a serving platter. Serve the BBQ trout whole, or use a spoon to gently remove the cooked meat from the bone.