Barbecued Rosemary Trout

    Barbecued Rosemary Trout

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    There is nothing better than freshly caught trout cooked over a campfire with a few simple herbs - but this recipe works fine on the barbecue too.

    Serves: 2 

    • 2 trout, cleaned and head removed
    • 3 tablespoons cold butter, thinly sliced
    • 6 sprigs fresh rosemary
    • 1/2 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh parsley
    • 1 pinch salt and pepper to taste
    • 2 cloves garlic, minced
    • 1 lemon, halved and thinly sliced

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place each trout onto a square of aluminium foil. Open them up so that the flesh is facing upwards. On one side of each fish season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon.
    2. Place fish in the coals of a campfire or on a barbecue over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.
    3. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminium foil. Wrap each fish in an additional piece of aluminium foil.

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