Coaled and Tinned Trout

1. 1

   Place trout on center of a sheet of foil.

2. 2

   Rub the inners of the trout with the butter.

3. 3

   Drizzle lemon juice and honey all over the trout, inside and out.

4. 4

   Sprinkle chile pepper inside as well.

5. 5

   Sprinkle a little water (to keep it moist).

6. 6

   Place other sheet of foil on top, roll sides tight.

7. 7

   Place package directly on top of hot briquettes and pile 5-10 briquettes on top of package.

8. 8

   Cook for 8 to 12 minutes, or until you can hear it sizzling.

9. 9

   Cool, cut open foil, and then enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.