Fire Broiled Trout
- 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
- 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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Royal Tine