How to BBQ Trout in Foil


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

  • Charcoal
  • Matches
  • Heavy duty tin foil
  • Knife
  • Butter
  • Salt
  • Pepper
  • Garlic
  • Basil
  • Lemon juice
  • Poultry seasoning
  • Stuffing mix
  • White wine
  • Parsley
  • Grill
  • 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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  • Photo Credit Hemera Technologies/ Images
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