Foil Barbecued Trout With Wine Food

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FOIL BARBECUED TROUT WITH WINE



Foil Barbecued Trout with Wine image

A quick, easy and delicious way to cook trout.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 6

2 trout, cleaned and head removed
¼ cup dry white wine
2 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Preheat a grill for medium-high heat.
  • On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
  • Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 1.7 g, Cholesterol 231.6 mg, Fat 23.3 g, Fiber 0.2 g, Protein 70.1 g, SaturatedFat 9.8 g, Sodium 191.2 mg, Sugar 0.5 g

BARBECUED TROUT



Barbecued Trout image

This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2/3 cup reduced-sodium soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional

Steps:

  • Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

Nutrition Facts :

TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC



Trout-In-A-Pouch with Fresh Herbs and Garlic image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

6 small whole trout, about 1 pound each, cleaned and scaled
6 pieces aluminum foil about 16 by 16-inches
1 cup plus 2 tablespoons olive oil, divided
Salt and freshly ground black pepper
3 lemons, sliced crosswise
12 cloves garlic, thinly sliced, divided
12 sprigs fresh rosemary, divided
12 sprigs fresh Italian parsley, divided
12 sprigs fresh mint, divided
12 sprigs fresh marjoram or oregano, divided
1 cup plus 2 tablespoons dry white wine, divided

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
  • Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
  • Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

BARBECUED FISH IN FOIL



Barbecued Fish in Foil image

Make and share this Barbecued Fish in Foil recipe from Food.com.

Provided by evelynathens

Categories     Very Low Carbs

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs red snapper or 2 lbs mullet fish (or other firm-fleshed fish)
garlic salt
1 1/2 tablespoons butter, melted
lemon pepper
2 tablespoons shallots, minced
3/4 cup mushroom, chopped
2 tablespoons parsley, chopped
1 lemon

Steps:

  • Make 3 diagonal cuts, about an inch apart on each side of the fish, in the thickest part.
  • Sprinkle inside of fish with garlic salt and lemon pepper.
  • In 1 tblsp of the butter, gently fry shallots and mushrooms until softened.
  • Stir in parsley.
  • Spoon mixture into cavity of fish and add 2 or 3 slices of lemon.
  • Secure opening with small skewers.
  • Lightly butter a piece of heavy foil large enough to enclose the fish.
  • Put fish in centre and squeeze over juice from the rest of the lemon.
  • Bring edges of foil up and fold loosely over fish, enclosing it completely.
  • BBQ until fish is tender and flakes when tested with a fork – 30-40 minutes.
  • Note: This can also be done in the oven at 350F, for 40 minutes.

Nutrition Facts : Calories 278.1, Fat 7.5, SaturatedFat 3.4, Cholesterol 95.6, Sodium 179.3, Carbohydrate 4.3, Fiber 1.5, Sugar 0.2, Protein 47.6

FOIL BARBECUED TROUT WITH WINE



Foil Barbecued Trout with Wine image

A quick, easy and delicious way to cook trout.

Provided by MICHELLE0011

Categories     Fish Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 trout, cleaned and head removed
¼ cup dry white wine
2 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Preheat a grill for medium-high heat.
  • On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
  • Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 1.7 g, Cholesterol 231.6 mg, Fat 23.3 g, Fiber 0.2 g, Protein 70.1 g, SaturatedFat 9.8 g, Sodium 191.2 mg, Sugar 0.5 g

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