Ingredients

  • 2 large trout
  • 2 onions, sliced thin
  • 2 beefsteak tomatoes, sliced
  • 1 teaspoon lemon Juice
  • ¼ cup Chardonnay
  • garlic salt and pepper to taste

Directions

Toss onions, tomatoes, lemon juice and Chardonnay. Add garlic salt and pepper.

Slice trout lengthwise, and stuff with mixture. Wrap in aluminum foil and seal so that steam cannot escape. Place on rack above hot coals for 20-25 minutes, keeping lid closed and steaming the trout in the foil. Carefully turn the packages once, making sure that you do not spill the stuffing.

Categories
Fish, Low Cholesterol, Low Fat, Low Saturated Fat
MacGourmet downloadBarbecued Trout. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course