Garlic and Parsley Trout

My brother prefers his protein in non-mammalian forms. That's fine with me, because I love to grill fish. When he came to visit yesterday he and I selected four whole trout. I stuffed them with a stuffing seasoned with garlic, parsley, and lemon. To prepare them for grilling I seasoned the skins with salt and pepper and coated them with oil. The grilling was indirect medium for about 20 minutes. The result was a soft, moist, aromatic meat and a crisp, flavorful skin.

4 whole trout
2 Tbsp minced garlic
4 Tbsp minced parsley
1/3 cup rice
8 thin slices of lemon
salt
pepper
oil