OK, I may be using a bit of poetic license by calling this dish grilled, but if it’s baked on my outdoor grill, doesn’t that make it grilled? Despite the lack of tasty charred lines and smoky overtones, this trout is exquisite. The salty capers and sweet and bright orange is perfect with the trout, adding great flavor without overpowering it.
*Note: If your grill is not large enough to have 2 outside burners on, leave one side of the gas grill on and the other side off (if doing this, make sure that you rotate the pan halfway through baking so that the fish cooks evenly). The point here is to create an oven-like environment without having any flame/heat directly under the fish. This will allow the fish to cook without burning and sticking to the pan.
The grill should be about 425-450 degrees inside with the lid closed. If much hotter or lower than this, adjust the heat accordingly. To raise the gas grill temperature, turn the burners on underneath the fish on the lowest setting possible, using only the outer burners first, until the correct temperature is achieved.
Preheat a gas grill on high heat, using all burners.
Spread out the shallot rings onto a baking sheet into strips, then place the fillets on the shallots. Place the butter pieces evenly across the trout fillets. Chop half of the capers and leave the rest whole. Sprinkle each fillet evenly with the orange zest and capers.
Coarsely chop the chives, but leave a few chive stalks whole for each fillet, then sprinkle the chopped chives evenly onto the fillets. Season with salt and pepper, to taste then place the reserved chive stalks on the fillets for garnish.
Pour the orange juice in the pan all around the trout fillets, then take the pan to the grill. Turn off all burners directly underneath the baking sheet, leaving only the outside burners of the grill on high.* Cook the fish in this manner for 12 minutes. Serve the trout hot with side dishes of your choice.