Grilled Whole Trout with Lime and Coriander

Place coriander, lime zest, and 2 teaspoons salt on cutting board and chop until finely minced and well combined. Rinse each fish under cold running water and pat dry with paper towels inside and out. Open up each fish and sprinkle coriander mixture evenly over flesh of fish. Season each fish with pepper. Close up fish and let stand for 10 minutes. Stir mayonnaise and honey together. Brush mayonnaise mixture evenly over entire exterior of each fish.

FOR A CHARCOAL GRILL: Grill: Using kitchen shears, poke twelve 1/2-inch holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into even layer in disposable pan. Set cooking grate over coals with bars parallel to long side of disposable pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Grill fish (directly over coals if using charcoal and with lid closed if using gas) until skin is browned and beginning to blister, 2 to 4 minutes. Using thin metal spatula, lift bottom of thick backbone edge of fish from cooking grate just enough to slide second thin metal spatula under fish. Remove first spatula, then use it to support raw side of fish as you use second spatula to flip fish over. Grill until second side is browned, beginning to blister, and thickest part of fish registers 130 to 135 degrees, 2 to 4 minutes. Transfer fish to platter and let rest for 5 minutes. Serve with lime wedges.