The first thing is to season the fish. Make a mixture of lemon juice, drained caper, mint, salt, pepper and splash it on the skin of the whole trout.
Spray some salt, pepper on the bacon, and stuff inside each fresh fish two pieces of seasoned bacon.
Soak the cedar plank in the water, then place the trout on the plank. Make sure you wet the plack thoroughly before putting the fish on top of it.
Preheat the grill until the heating element is hot, then position the trout plack on the grilling grate. It takes eight to ten minutes to cook each side, so it would be best not to open the lid to check the doneness constantly.
Now, it’s time to make the buttery topping. Heat two tablespoons of unsalted butter in a skillet. Once it fully melts, pour in the pecans, capers, mint, lemon juice and stir them until the mixture is cooked through.
Brush the saucy mixture on top of the trout, and let’s enjoy your aesthetically-looking dish of grilled trout.