Makes: 2 servings
Time: 30 Minutes
An easy recipe for RV road trips.
1 lb. whole rainbow trout, cleaned
Salt and freshly ground black pepper
1 lemon, cut into thin slices
A few sprigs of thyme, parsley, dill, rosemary, cilantro or other fresh herbs
Canola or olive oil
Turn on your grill to medium-high, establish a solid base of coals if you’re cooking over an open fire, or preheat your oven to 400 F.
Rinse the trout, then pat dry inside and out using a paper towel, and season with salt and pepper.
Stuff the cavity with lemon slices and herbs, and cut a few slits in the skin.
Set a cast-iron or other heavy-duty pan over your heat source and add a generous drizzle of oil. Once hot, place the fish in the pan, drizzle with a bit more oil and sprinkle with salt.
In the oven: Cook for 3 to 4 minutes on the stovetop, then transfer to the oven and cook for 15 minutes, or until the trout is firm to the touch.
On the grill: Close the lid to create an oven-like environment, then cook as above.
Over a campfire: Cover with a loose tent of foil and/or gently flip by rolling the fish over its spine. Cook until the thickest part of the trout is firm to the touch. The meat should flake off with a fork but still be moist.
Source: Julie Van Rosendaal, Alberta Motor Association
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