Title: Shore Lunch - Barbecued Whole Trout
Categories: Bbq Info Fish Blank
Yield: 1 Text file

Rinse the fish in cold water and pat dry. Sprinkle the cavity and the outside with salt, black and cayenne pepper, herbs, garlic powder and lemon juice. [A premixed pouch and a plastic bottle of lemon juice is handy when camping.] If desired stuff it and skewer the cavity closed. Tear off a double thickness of heavy duty foil a little longer than and at least twice the width of the fish. Punch several holes through the foil with a fork. Lay the fish on the foil and brush generously with melted butter. Add a layer of sliced onions if desired. Wrap the trout and place over hot coals. Allow 10 to 15 min. per inch total cooking time. Halfway through the cooking time, flip the fish over and open the foil up for rest of cooking time. Fork test for doneneess along both sides of the backbone at thickest point. Juices should run clear and flesh should be opaque.

A good side dish is foil wrapped sliced potatoes and mushrooms or onions seasoned with butter, paprika/ chili powder/ cayenne, salt and pepper.

Jim Weller

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