It is summertime. Time to fish and time to garden. Here is a great trout recipe with wild mint and oranges.
Native Americans prepared trout flavored with wild mint leaves over open fires. This updated version adds a few new ingredients and has the added benefit of easy cleanup since the grilling and serving is done in foil.
- 2 pan-dressed* trout (1 to 1-1/4 pounds each)
- 1/2 teaspoon coarse salt, such as Kosher salt
- 1 orange, sliced
- 1 cup fresh mint leaves
- 1 sweet onion, sliced
*A pan-dressed trout has been gutted and scaled with head and tail removed.
- Rinse trout under cold running water; pat dry with paper towels.
- Sprinkle cavities of trout with salt; fill each with orange slices and mint. Cover each fish with onion slices.
- Spray 2 large sheets of foil with nonstick cooking spray. Place 1 fish on each sheet and seal using drugstore wrap technique.****Place the food in the center of an oblong piece of heavy-duty foil, leaving at least a two-inch border around the food. Bring the two long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold the short ends up and over again. Press folds firmly to seal the foil packet.
- Place foil packets, seam side down, directly on medium-hot coals. Grill, covered, 20 to 25 minutes or until trout flakes easily when tested with fork, turning once.
- Carefully open foil packets, avoiding hot steam; remove and discard orange-mint stuffing and trout skin. Serve immediately.