YIELD Makes 6 servings
Native Americans prepared trout flavored with wild mint leaves over open fires. This updated version adds a few new ingredients and has the added benefit of easy cleanup since the grilling (and serving, if desired!) is done in foil.
|2||pan-dressed* trout (1 to 1-1/4 pounds each)|
|1/2||teaspoon coarse salt, such as Kosher salt|
|1||cup fresh mint leaves|
|1||sweet onion, sliced|
- Rinse trout under cold running water; pat dry with paper towels.
- Sprinkle cavities of trout with salt; fill each with orange slices and mint. Cover each fish with onion slices.
- Spray 2 large sheets of foil with nonstick cooking spray. Place 1 fish on each sheet and seal using drugstore wrap technique.**
**Place the food in the center of an oblong piece of heavy-duty foil, leaving at least a two-inch border around the food. Bring the two long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold the short ends up and over again. Press folds firmly to seal the foil packet.
- Place foil packets, seam side down, directly on medium-hot coals. Grill, covered, 20 to 25 minutes or until trout flakes easily when tested with fork, turning once.
- Carefully open foil packets, avoiding hot steam; remove and discard orange-mint stuffing and trout skin. Serve immediately.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||24 %|
If you're looking for a main dish, try this recipe for Dan and Scott's chipotle pork loin with blue potato salad from Kick Off Cook Off.
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.