Grilled Whole Trout Foil Packets Food

WHOLE RAINBOW TROUT BAKED IN FOIL

Steps:

• Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.

FISHERMAN'S GRILLED TROUT

Steps:

• Heat grill to medium-high heat.
• Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
• Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
• Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.

GRILLED SALMON IN A FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
• Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
• Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.

GRILLED WHOLE TROUT

Steps:

• Preheat a grill to medium-high heat.
• Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
• Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
• Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.

GRILLED CAMPFIRE TROUT DINNER

Steps:

• Cook bacon until partially cooked but not crisp; drain. Place each trout on a double thickness of heavy-duty foil (about 20x18 in.). Place lemon and onion in the trout cavities; sprinkle with salt and pepper. Wrap trout with bacon. Fold foil around trout and seal tightly., Place carrots on a double thickness of heavy-duty foil (about 20x18 in.); sprinkle with salt and pepper. Dot with butter. Fold foil around carrots and seal tightly., Grill carrots, covered, over medium heat for 10 minutes. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.

GRILLED WHOLE TROUT RECIPE BY TASTY

Steps:

• On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
• 2, Generously season the fish with salt and pepper on all sides, including the cavity.
• Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
• Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
• Brush both sides of the fish generously with olive oil.
• Preheat the grill to 350˚F (180˚C).
• Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
• Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
• Enjoy!

GRILLED WHOLE TROUT FOIL PACKETS

Steps:

• Preheat an outdoor grill to 350 degrees. Lay out two large sheets of heavy duty aluminum foil, long enough to wrap fish.
• Sprinkle inside of the trout with kosher salt and fresh ground black pepper. Place 3 to 4 lemon slices, sliced leeks and a couple sprigs of fresh dill into each cavity.
• Place 3 slices of lemon down the middle of each foil sheet and lay the stuffed fish on top and fold the foil up loosely around the fish and seal seems tightly.
• Place the two packets on the grill and cook until fish is cooked through and flakes easily, 18 to 22 minutes.
• Remove packets from grill, unwrap and season with a little more salt and a squeeze of fresh lemon juice, if desired.