4 boned whole fresh trout (about 10 ounces each) 2 tablespoons olive oil salt and freshly ground black pepper 8 thin orange slices 8 thin lemon slices 8 thin lime slices 1/4 cup chopped fresh cilantro or parsley, plus sprigs for garnish
Prepare a medium fire in a covered charcoal or gas grill. Oil the grill rack.
Brush the trout inside and out with the olive oil. Season with salt and pepper.
Laying the trout open, overlap 1 each of the orange, lemon, and lime slices along one side. Sprinkle each with 1 tablespoon of the chopped cilantro, then fold the trout over to enclose the filling. Secure the opening with small skewers or wooden toothpicks.
Grill the trout for 5 minutes. Use a wide spatula to turn it carefully. Grill 4 to 5 minutes longer, until just cooked through.
Serve garnished with the remaining citrus slices and cilantro sprigs.