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Ingredients
- 2 whole trouts, cleaned
- 1 large leek or 2 small leeks, rinsed & thinly sliced
- 2 large lemons, thinly sliced
- 4 to 6 sprigs fresh dill
- black pepper, to taste
- kosher salt, to taste
Method
- Step 1: Preheat the grill to 350F.
- Step 2: Lay out two large sheets of Reynolds Wrap Heavy Duty Aluminum Foil (long enough to wrap fish).
- Rinse trout and pat dry.
- Step 3: Sprinkle inside of the cavities with kosher salt and fresh ground black pepper.
- Place 3 to 4 lemon slices, sliced leeks and a couple sprigs of fresh dill into each cavity.
- Step 4: Place 3 slices of lemon down the middle of each foil sheet, lay the stuffed fish on top, fold the foil up loosely around the fish and seal tightly.
- Step 5: Place the two packets on the grill and cook for 18 to 22 minutes or until fish is cooked through and flakes easily.
- Step 6: Remove from grill, unwrap and season with a little more salt and a squeeze of fresh lemon juice, if desired.
