Barbecued Rainbow Trout

You caught the fish. Now cook it the way it deserves to be cooked.

This is grilled trout stripped down to the essentials: whole rainbow trout stuffed with chopped onion and fresh tomatoes, hit with lemon juice, seasoned with salt and pepper, and wrapped in foil.

Twenty minutes on the grill and the fish steams in its own juices inside that foil packet. When you open it up, the flesh flakes away from the bone in clean, moist layers and the onion and tomatoes have melted into a soft, savory filling.

Five ingredients. No marinade. No sauce. Just clean, honest fish cooked right.

Kitchen Tips

• Make sure the trout is cleaned and gutted with the cavity open for stuffing. Your fishmonger will do this, or it’s easy if you caught it yourself.
• Use heavy-duty foil or double-wrap with regular foil. Thin foil tears and you lose all those steaming juices.
• Don’t peek. The foil packet traps steam that cooks the fish evenly. Opening it releases the heat and moisture.
• Serve with lemon wedges and crusty bread to soak up the juices from the packet.