Recipe courtesy of Royal Tine

Fire Broiled Trout

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Inactive: 40 min
  • Cook: 20 min
  • Yield: 2 servings
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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

Directions

Special equipment:
heavy gauge aluminum foil, fire pit, and cooking grid or grate
  1. 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.
  2. 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.

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