Stuffed with seasoned bread and drizzled in butter, barbecued trout is one of a fisherman's favorite meals. Wrapping the cleaned trout in foil helps you cook the fish evenly over an open flame on a metal grill and gives the flavors time to permeate the fish flesh. Tightly foil-wrapped trout lets you flip the fish regularly without concern for breakage or burning and doesn't leak the trout's butters and juices into the fire.
Things You'll Need
- Heavy duty tin foil
- Lemon juice
- Poultry seasoning
- Stuffing mix
- White wine
- Measuring spoons
Light the charcoal to give preheat your barbecue. Coals will be tipped with gray when you're ready to grill your trout.
Spread a thick layer of butter on a piece of tin foil that's at least three times the size of your piece of fish. The butter-spread area should be at least the size of your fish.
Season the butter-spread to your own preferences. Add salt, pepper, garlic and basil, or white wine and parsley.
Lay the cleaned and boned trout skin-side-down in the buttery mix. If you're stuffing your trout, scatter stuffing on the flesh side, sprinkled with poultry seasoning and moistened with 2 tbsp. of lemon juice. Place a second piece of trout atop the stuffing.
Season the fish meat with salt and pepper. Wrap the trout tightly inside the foil after you've seasoned it to your taste.
Fold over the foil edges lengthwise to cover the fish completely. Fold up the ends to seal the juices inside.
Barbecue the fish on a metal rack over hot coals for about 10 minutes for each pound of fish. A 4 lb. fish should grill for 40 minutes. Turn the trout every 10 minutes.
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