A very easy and flavorful way to prepare trout on the grill.
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices 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 is 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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
577 calories; 29.4 g total fat; 247 mg cholesterol; 231 mg sodium. 7.3 g carbohydrates; 70.9 g protein; Full Nutrition