Mountain Trout

12 ingredients
4 steps

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tablespoon paprika, plus more for sprinkling
  • 1 teaspoon dried rosemary, plus more for sprinkling
  • 1 teaspoon garlic powder, plus more for sprinkling
  • 1 teaspoon dried parsley, plus more for sprinkling
  • 1 teaspoon dried dill weed, plus more for sprinkling
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 whole trout, cleaned
  • 1/4 cup butter, divided
  • 1 lemon, thinly sliced
  • 1/2 cup blanched slivered almonds

Directions

  1. 1
    Preheat grill for medium heat and lightly oil the grate.
  2. 2
    Combine flour, paprika, rosemary, garlic powder, parsley, dill, salt, and pepper in a large resealable plastic bag. Shake bag to mix contents. Place trout into bag, one at a time, seal bag, and shake to thoroughly coat with seasoned flour. Lay each trout onto a large piece of aluminum foil.
  3. 3
    Insert 1 tablespoon butter, a few lemon slices, and a few slivered almonds into the cavity of each trout; press the cavities closed. Top fish with more lemon slices and almonds. Sprinkle fish with a pinch of paprika, rosemary, garlic powder, parsley and dill.
  4. 4
    Place trout on aluminum foil sheets onto preheated grill and cook until fish are browned and the flesh is opaque and flakes easily, about 8 minutes per side.

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