Trout Stuffed with Fresh Mint and Orange

Trout Stuffed with Fresh Mint and Orange

Trout Stuffed with Fresh Mint and Orange

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.


Makes 6 servings


2 pan-dressed* trout (1 to 1-1/4 pounds each)
1/2 teaspoon coarse salt, such as Kosher salt
1 orange, sliced
1 cup fresh mint leaves
1 sweet onion, sliced

*A pan-dressed trout has been gutted and scaled with head and tail removed.


  1. Rinse trout under cold running water; pat dry with paper towels.
  2. Sprinkle cavities of trout with salt; fill each with orange slices and mint. Cover each fish with onion slices.
  3. Spray 2 large sheets of foil with nonstick cooking spray. Place 1 fish on each sheet and seal using drugstore wrap technique.**
  4. 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.
  5. Carefully open foil packets, avoiding hot steam; remove and discard orange-mint stuffing and trout skin. Serve immediately.

Nutritional Information

Calories 203
Calories from Fat 24 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 87 mg
Carbohydrate 5 g
Fiber 1 g
Protein 32 g
Sodium 220 mg

Dietary Exchange

Meat 3-1/2

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