Grilled Trout with Crispy Fish Skin

Ingredients

• 2 butterflied boneless, skin-on rainbow trout (about 1 pound)
• 3/4 teaspoon kosher salt, divided
• 1 teaspoon berbere (such as Spicewalla)
• Cooking spray

Steps

1. Build a hot fire in a charcoal grill, or preheat a gas grill to high (about 500°F). Season trout flesh evenly with 1/4 teaspoon salt and sprinkle evenly with berbere. Season trout skin with remaining 1/2 teaspoon salt. Spray both sides of trout with cooking spray and transfer to a grill basket. Close basket and secure.
2. Grill trout, skin side down, until skin is crispy and lightly charred, about 5 minutes. Flip basket; grill until cooked through, 1 to 2 minutes. Remove trout from basket and serve skin side up.