Grilled Trout Recipe
James Hartobey is a fisheries biologist at the division's Lebanon Fisheries Office. He has provided this easy recipe for cooking freshly caught trout on the grill.
Heavy duty aluminum foil
Salt and pepper
Trout of any size
Cut out a sheet of foil twice the size of the fish, and lay the foil flat.
Put several small trout or one big trout (cleaned with skin on) in the center of the foil, and fold the sides up into a rectangular shape.
Add 1 tablespoon of butter for every 4 inches of trout. Add half a sliced medium onion, half a cup of sliced mushrooms.
Sprinkle with salt and pepper.
Fire up the grill to high temperature, and place the foil enclosed trout on the grill. Cook for approximately 20 minutes.
Fish is ready to be taken off when the flesh is whitish in color.
Take the fish out of the foil using a spatula, place it on a plate and use the fork to peel away the skin. After this is done, use the fork to slowly separate the meat from the bones. Use the onion and mushrooms while eating the fish.