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| Coaled and Tinned Trout |
"Up here in Wyoming, I do a lot of fishing. I prefer my trout fried, but at a barbeque, this is the best."
Ingredients :
- 1 whole (10 ounce) trout, pan-dressed
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon lemon pepper
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 25M |
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- Place trout on center of a sheet of foil. Rub the inners of the trout with the butter. Drizzle lemon juice and honey all over the trout, inside and out.
- Sprinkle chile pepper inside as well. Sprinkle a little water (to keep it moist).
- Place other sheet of foil on top, roll sides tight. Place package directly on top of hot briquettes and pile 5-10 briquettes on top of package.
- Cook for 8 to 12 minutes, or until you can hear it sizzling. Cool, cut open foil, and then enjoy.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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