Prepare each whole or headless cleaned trout in the following manner:

Rinse and pat dry
Rub generous amount of olive oil both inside and out
Sprinkle with salt
Sprinkle with fresh black pepper
Place 1 Tbsp. butter inside cavity
Sprinkle with dill

Make sure your grill is hot. Take a paper towel, roll it up and soak it in some cooking oil (not dripping). With a pair of tongs, rub the oil on the hot grates.

TIP: The grates must be hot or the fish will not release from the grates and turn easily. Consider using a fish grilling basket to ensure the fish doesn't fall apart.

Place the trout on the grate and cook until the meat flakes gently. With one or two spatulas, gently turn the fish over and cook the other side. When done remove, add fresh squeezed lemon juice and serve.