Recipe by Chef Nate Allen of Knife & Fork in Spruce Pine, NC
4 whole trout, cleaned and cooked
Freshly ground pepper
4 tablespoons ground sumac
24 sprigs thyme
Extra-virgin olive oil, for drizzling
Lemon, for finishing
1 handful arugula
Season trout with salt and pepper, inside and out. Sprinkle 1 tablespoon of sumac inside each fish and stuff with 6 sprigs of thyme.
Drizzle fish with olive oil until shining, and place directly on hot coals. Look for bright red and white coals. Allow skin to char before carefully flipping over, about 5 minutes. Flip each fish over and char other side. Don't worry about coals sticking to skin - the idea is to remove the skin when eating the fish.
To assemble, place fish on a big platter. Drizzle with more olive oil and a squeeze of lemon then top with a few sprigs of thyme and arugula.