Fire Broiled Trout

Name: Fire Broiled Trout
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 servings
Ingredients: 1 (8 to 10-inch) whole trout; 3 tablespoons olive oil; 2 teaspoons seasoned salt; 2 teaspoons lemon pepper; 4 tablespoons butter; 1 onion, sliced; Parsley, thyme or spinach, for garnish

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Level: Easy
Total: 1 hr 5 min

Prep: 5 min
Inactive: 40 min
Cook: 20 min

Yield: 2 servings

Level: Easy
Total: 1 hr 5 min

Prep: 5 min
Inactive: 40 min
Cook: 20 min

Yield: 2 servings

Ingredients

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1 (8 to 10-inch) whole trout

3 tablespoons olive oil

2 teaspoons seasoned salt

2 teaspoons lemon pepper

4 tablespoons butter

1 onion, sliced

Parsley, thyme or spinach, for garnish

Directions

Special equipment:

heavy gauge aluminum foil, fire pit, and cooking grid or grate

Start fire in pit, make sure fire is hot, and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat.
Wash trout thoroughly with cold water. Remove head from trout and burn in fire pit. Tear off a large piece of aluminum foil and place on work surface. Pour olive oil to cover mid-section of foil. Place fish on top of oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert butter and sliced onions into the trout cavity. Tightly wrap foil around the trout so that no area is exposed. Place foil-wrapped trout onto cooking grid. Cook on each side for 10 minutes or until internal temperature is 120 degrees F. Remove from cooking grid and garnish with parsley, thyme or spinach.