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Trout: Shore Lunch Special

Source of Recipe


Michael Kyle, Backcountry Outfitters






List of Ingredients



• 4 fresh trout, deboned, head intact
  
• .
  
• -- For the Stuffing --
  
• 2 cups butter, melted
  
• 2 Tbsp salt
  
• 1 Tbsp pepper
  
• 1 whole lemon, rind intact, chopped
  
• 1/2 onion, chopped
  
• .
  
• -- For the Serving Sauce --
  
• 2 Tbsp honey
  
• 1 ounce bourbon
  
• 1 cup brown sugar
  
• 2 Tbsp teriyaki sauce
  
• Juice of 1 fresh orange
  






Instructions



1. In a bowl, mix together the butter, salt, pepper, and chopped onion. Set aside.
   
   
2. Place each trout on a separate sheet of aluminum foil (approximately triple the size of the fish). Stuff the inside of each fish with approximately one-fourth of the lemon/onion/butter mix. Wrap and roll the foil around the stuffed fish to completely seal. Place the foil-wrapped fish on a grill or in a 250° F oven for approximately 45 minutes; the exact time depends on the size of the fish (figure 15 to 20 minutes per pound of trout).
   
   
3. For the sauce: As the trout approaches its finish time, place sauce ingredients in a small saucepan, stirring to thoroughly combine. Over a low to moderate flame, heat the sauce slowly until it reaches a boil. Remove from heat and set aside. To serve, drizzle the sauce over the hot stuffed trout.
   
   Serves 4