Fire grilled trout

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves1
  • DifficultyEasy
1 (20cm to 25cm) whole trout
3 tbsp olive oil
2 tsp seasoned salt
2 tsp lemon pepper
4 tbap butter
1 onion, sliced
Parsley, thyme or spinach, for garnish
Special equipment: heavy gauge aluminium foil, fire pit or barbeque, and cooking grid or grate
1) Start the fire in the pit or barbeque and leave to burn down to glowing coals. Place a cooking grid or grate 15cm above the heat.

2) Wash the trout thoroughly with cold water. Remove the head from the trout and burn in the fire pit. Tear off a large piece of aluminium foil and place on a work surface. Pour olive oil to cover the mid-section of the foil. Place the fish on top of the oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert the butter and sliced onions into the trout cavity. Tightly wrap the foil around the trout so that no area is exposed.

3) Place the foil-wrapped trout onto the cooking grid. Cook on each side for 10 minutes or until internal temperature is 50C. Remove from the cooking grid and garnish with the parsley, thyme or spinach.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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