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Do You Love to Grill Fish on Weekends?
Are you going to fry fish in aluminum foil? It’s a quick and easy method to prepare this nutritious fish, especially if you grill it in foil for less mess. The gleaming “envelope” keeps trout from drying out or flaking off through the grate, and the steamy packet allows any spices added to penetrate the fish.
Trout Cooked In Aluminum Foil
According to the Mayo Clinic, grilling is one of the healthiest methods to prepare fish since it doesn’t require as much fat as deep-frying. Cooking fish in aluminum foil reduces the need for additional fat or creamy sauces due to the packet’s propensity to hold moisture.
Trout can be cooked whole or in fillets. If you’re cooking the fish whole, let the skin on until the meat has firmed up via cooking.
The fundamental method for grilling fish in foil is as follows.
- If necessary, clean the grill so that the aluminum foil does not adhere to the grates.
- Preheat the grill. Set your gas grill to high or add extra charcoal to generate a higher temperature before lighting it.
- Take a huge piece of aluminum foil and tear it apart. Use one that is around twice the size of the trout you’ll be grilling, whether it’s a single huge fish or a few fillets. If your aluminum foil isn’t heavy-duty, layer it twice.
- Place the fish in the middle of the aluminum foil. If you’re using individual fillets, make sure they’re at least a couple of inches apart.
- Top the fish pieces with butter or olive oil. Season with salt and pepper to taste, as well as optional toppings like lemon juice, spicy sauce, sesame seeds, and herbs.
- Fold the sides up and over the fish, then seal the top edges.
- Place the foil package on the preheated grill. When grilling a whole trout in foil, the Virginia Seafood program recommends cooking it over indirect heat. Alternatively, you may just set the foil package over the charcoal pile or gas burner.
- Cook the fish in foil for up to 20 minutes, or 10 minutes per inch of thickness.
- Remove the foil packet and examine the trout’s flesh to determine if it has gone white. If you have skin-on trout, such as when grilling entire trout in foil, now is the moment to peel away the skin and remove the bones.
How to Grill Trout in Aluminum Foil
- 1 Trout filet or 1 whole trout, head and tail removed
- 1 Tbsp. olive oil
- 3 Lemon slices
- Dill weed
- 1/4 tsp garlic powder
- Salt & Pepper
- Peppercorns (optional)
Directions to Follow
- Preheat the oven or grill to 400 degrees Fahrenheit. Prepare your foil in the shape of a little boat. Pour in the olive oil, then wash the fish fillet and wrap it in foil, skin side down.
- Squeeze the lemon slices over the fish and place them on top. Season with spices. If you’re using a whole fish, place the lemon and spices into the cavity.
- Close the foil package securely to prevent steam from escaping. Bake the packet for 15-20 minutes on a baking sheet or on the grill grates (25 or so for a whole fish). When unwrapping the foil, use extra caution since the foil will not be nearly as hot as the escaping steam. When the meat flakes easily with a fork, it’s done.
Using Foil Trout In Novel Ways
On your grilled fish, a pinch of salt and pepper, as well as a drizzle of butter and oil, maybe all you need. Using the foil approach, on the other hand, allows you to layer other ingredients in with the trout, providing taste as well as additional nutrients.
For a fresh and clean flavor, add roughly 1/2 cup white wine, fresh lemon juice, and basil sprigs. To bring out the earthier side of trout, a splash of beer or ale and some thyme sprigs go well with substantial sides like our Roasted Potato Salad With Kale and Grainy Mustard. Red wine and thyme, on the other hand, go great with a side dish like wild rice with mushrooms or our Colorful Rice Pilaf recipe.
Frequently Asked Questions
Q1:How long do you cook trout on the grill in foil?
Ans: To cook fish in a foil is like cooking in metal pot of water. In case fish is filleted you do not have to deal with any bone structure so cooking goes fast generally 20 minutes to readiness. If it is a thicker fillet then 30 minutes probably.
Q2:How do you grill trout in aluminum foil?
Ans: Clean your Trout, you can leave the head on or take it off, it doesn’t matter. Place your Trout on a sheet of Aluminum foil and line the inside of your Trout with Butter, Tomatoes, and Onions. Close the Aluminum foil tightly around the Trout and place the package in the BBQ in the oven or in the coals of a campfire. Let it cook for about 20 minutes and then check it to see if it is cooked. When the trout is cooked the flesh will be flakey.
Q3:What is the best way to cook fresh trout?
Ans: For the smaller trout like native brookies – scaled, cleaned and gills removed (head-on) – pan-fried with nothing but a dusting of cornmeal until the fins are crispy. Set the cooked fish on paper towels on a paper plate to drain and cool down.
For larger fish like Browns, or Rainbows – scale, fillet, and leave the skin on; cut fillets into skillet size pieces. And pan-fry like the smaller size.
The fresh trout tends to crumble and come apart in cooking so the skin on or whole fish, bone-in helps keep things together during cooking.
To Wrap it Up
Of course, some sides can be put straight in the foil packet with the fish. A typical “hobo package” delight is to cook fish on a bed of spinach leaves. Add mushrooms, julienned carrots, bell pepper pieces, or rounds of summer squash on top of the trout or between the fillets.