Coaled and Tinned Trout

5 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  ICCULUS

“Up here in Wyoming, I do a lot of fishing. I prefer my trout fried, but at a barbeque, this is the best.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place trout on center of a sheet of foil. Rub the inners of the trout with the butter. Drizzle lemon juice and honey all over the trout, inside and out.
  2. Sprinkle chile pepper inside as well. Sprinkle a little water (to keep it moist).
  3. Place other sheet of foil on top, roll sides tight. Place package directly on top of hot briquettes and pile 5-10 briquettes on top of package.
  4. Cook for 8 to 12 minutes, or until you can hear it sizzling. Cool, cut open foil, and then enjoy.

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Reviews (5)

Rate This Recipe


We went fishing for trout this afternoon and the kids came home with 5 Rainbows so decided to try this recipe. It was easy and quick as well as delicious! This kids loved it! The honey was a nice touch. We left out the spices for the kids and it still was wonderful. Served with grilled asparagus and sweet potatoes for a healthy meal.



Overall good flavor, but too HOT! I'll cut back on the cayenne. I baked a huge filet at 400 for about 30 min before it was done.



I used steelhead trout (similar to salmon)... I substituted Cajun Seasoning for the pepper... (tried to use sparingly since other review indicated it was too spicy) it was good (not great).

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Amount Per Serving (4 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 135 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Trout Amandine


next recipe:

Rainbow Trout with Yogurt Sauce