A meal of fresh-caught trout cooked over the grill is a great and healthy dinner for camping and outdoor enthusiasts, as well as for simple back garden barbecues. Cooking a trout on the grill requires the use of tin foil, in order to prevent the fish from sticking to the grill plates. Tin foil also helps keep the fish tender, sealing in the natural flavours and juices of the fish.
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Things you need
- Charcoal or gas grill
- Whole trout, cleaned
- 1 lemon
- 1 onion
- Salt and pepper
- Tin foil
Light your charcoals and let them burn down to a low heat, or allow your gas grill to preheat to a medium-low heat.
Slice the trout in half lengthwise, keeping it connected at one end and place it on a piece of tin foil, large enough to wrap the entire fish.
Cut half the lemon and the entire onion into thin slices.
Put a few slices of onion and a few slices of lemon inside the fish. Salt and pepper the inside of the fish.
Seal the fish tightly inside the tin foil and place on the grill.
Allow to cook for 15 to 20 minutes, then remove from heat.
As the fish cools, squeeze more lemon juice on top and add more salt and pepper if you'd like.
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