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 %|
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Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.