Recipe: Foil-wrapped grilled trout

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Published on Wednesday, 20 June 2012 20:00

Written by Karen Gaspers

Thanks to Michael Slattery, Chesapeake Bay coordinator here in Annapolis for the U.S. Fish and Wildlife Service, for this wonderfully easy way to grill trout.

Foil-wrapped grilled trout

2 trout, cleaned with heads removed

3 tablespoons cold butter, thinly sliced

6 sprigs fresh basil

1/2 teaspoon chopped fresh basil

2 teaspoons chopped fresh parsley

salt and pepper to taste

2 cloves garlic, minced

1 lemon, halved and thinly sliced

Place each trout on a square of aluminum foil. Open them up so that the flesh is facing up. Season the interior of the fish with salt and pepper, half the garlic, half the chopped basil, and half the parsley.

Top each fish with thin slices of butter, three basil sprigs, and a few slices of lemon. Squeeze lemon juice over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil.

Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it's done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.

Read more about Michael and his favorite fish, the Eastern brook trout, in Food&Spirits.

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