Recipe courtesy Jill Novatt
- 2 servings
- 2 whole 1 pound trout, cleaned
- 2 tablespoons canola oil
- 1/4 cup freshly squeezed orange juice
- 1/2 cup fresh raspberries
- 1 tablespoon fresh basil chiffonade
Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.