Fresh Fish, Grilled

I couldn't find my camera until the end of this meal preparation process, so I apologize for the fact that you only get 1 picture!
A friend of ours caught two beautiful fish the other day. We already had the grill going for other purposes but we happily shifted gears. 1 Rainbow trout and 1 Brown trout, each about 20 inches long, arrived at our house. My husband and his friend cleaned them by removing the head and the guts, but left them whole and with the skin.

In the cavity, my husband put generous amounts of olive oil, kosher salt, thick slices of lemon, and sprigs of parsley. He wrapped each fish individually in foil and placed them on the grill. He rotated them often to get each side and each end exposed to the heat. We didn't time it but they were only the grill at least 25 minutes.
When they were unwrapped the skin pulled easily away from the meat and the meat off the bones. They were delicious! I prefer the Rainbow trout as the flavor and texture are more delicate than the Brown. But I didn't turn away a serving of each!