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Local Trout in Paper with Fresh Herbs

by in Mar 2009
Local Trout in Paper with Fresh Herbs
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Total Time: 30

Yield: 4 to 6 servings

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  • 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


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

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