“I use this recipe all the time in the kitchen and the outdoors for fresh trout. To add some variation, substitute the lemon with a an orange and add 3 to 4 fresh pieces of asparagus lengthwise and some sliced onion in the cavity; top with a couple slices of bacon. Hope you enjoy it!” - by rckymtn
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat grill for medium heat and lightly oil the grate.
- Combine flour, paprika, rosemary, garlic powder, parsley, dill, salt, and pepper in a large resealable plastic bag. Shake bag to mix contents. Place trout into bag, one at a time, seal bag, and shake to thoroughly coat with seasoned flour. Lay each trout onto a large piece of aluminum foil.
- Insert 1 tablespoon butter, a few lemon slices, and a few slivered almonds into the cavity of each trout; press the cavities closed. Top fish with more lemon slices and almonds. Sprinkle fish with a pinch of paprika, rosemary, garlic powder, parsley and dill.
- Place trout on aluminum foil sheets onto preheated grill and cook until fish are browned and the flesh is opaque and flakes easily, about 8 minutes per side.
Nutrition
Amount Per Serving (4 total)
- Calories
- 581 cal
- 29%
- Fat
- 31.1 g
- 48%
- Carbs
- 13.6 g
- 4%
Based on a 2,000 calorie diet
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