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Author Notes: The flavor of fresh trout caught in a stream or lake and cooked over wood coals is unsurpassed! If you do not have access to a trout stream or lake many grocery stores now sell farm raised rainbow trout. Try this recipe the next time you cook trout. You will enjoy it! —Wild Forage
- 2 Wild caught or store bought trout
- 1 bunch Chives
- 4 sprigs Oregano
- 6 sprigs Thyme
- 1 bunch Basil
- 1 tablespoon Salt
- 2 teaspoons Pepper
- 2 tablespoons Garlic Powder
- Wash fish in cold water and dry thoroughly. Leave the skin on the fish. This will protect the flesh from the extreme heat of the wood oven.
- Cut diagonal slits into both sides of the fish.
- Rub olive oil all over the outside and inside of the fish. Make sure you get the oil into the slits.
- Season fish with salt, pepper and garlic powder.
- Wash and dry all herbs.
- Stuff all herbs into the cavity of the trout and squeeze lemon juice over fish.
- Place fish on oiled Tuscan grill grate over wood coals.
- Cook fish in hot oven and turn fish to cook both sides. In a wood oven the fish will cook especially. Be careful not to burn the fish. The skin will protect the flesh from burning to a point.
- Remove fish from the bones and discard any burnt skin. Serve with fresh grilled vegetables from your garden and rice. This fish recipe pairs well with a crisp Sauvignon Blanc.