re: #43 Killgore Trout

OT: I’m always paranoid about grilling fish. It usually doesn’t end up well for me. Over cooked, undercooked or falls apart and falls into the fire. I’m really tempted to throw this on the grill tonight. Think it’ll work? Any advice?

Rule of thumb: ten minutes of broiling for every inch of thickness. Test with a fork to make sure it’s cooked all the way through.