Return to Content

Local Trout in Paper with Fresh Herbs

Local Trout in Paper with Fresh Herbs
0 votes, 0.00 avg. rating (0% score)
by in Mar 2009
Submit a Recipe Image

Total Time: 30

Yield: 4 to 6 servings

Ingredients:

  • 4 whole trout, gutted (1/2-3/4 pound each)
  • Kosher or sea salt and freshly ground black pepper
  • 2 lemons, sliced (12 slices total)
  • Fresh sprigs tarragon, thyme, rosemary, oregano

Instructions:

To gut fish, first rinse thoroughly; then, using a sharp knife, slit belly from vent hole (at base of anal fin) to gills. Remove head from just behind pectoral fins. Remove innards and scoop out kidney line (brownish-red line along spine). Season cavity with salt and pepper. Fill each cavity with 3 lemon slices and fresh herb sprigs. Wrap in parchment paper and fold to seal. Heat grill to medium and place bundles on grate seam side up. Cook 20 minutes.
Updated Friday, January 16th, 2009

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.