Mountain Trout Recipe
- 1/4 cup all-purpose flour
- 1 tablespoon paprika, plus more for sprinkling
- 1 teaspoon dried rosemary, plus more for sprinkling
- 1 teaspoon garlic powder, plus more for sprinkling
- 1 teaspoon dried parsley, plus more for sprinkling
- 1 teaspoon dried dill weed, plus more for sprinkling
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 whole trout, cleaned
- 1/4 cup butter, divided
- 1 lemon, thinly sliced
- 1/2 cup blanched slivered almonds
- Preheat grill for medium heat and lightly oil the grate.
- Combine flour, paprika, rosemary, garlic powder, parsley, dill, salt, and pepper in a large resealable plastic bag. Shake bag to mix contents. Place trout into bag, one at a time, seal bag, and shake to thoroughly coat with seasoned flour. Lay each trout onto a large piece of aluminum foil.
- Insert 1 tablespoon butter, a few lemon slices, and a few slivered almonds into the cavity of each trout; press the cavities closed. Top fish with more lemon slices and almonds. Sprinkle fish with a pinch of paprika, rosemary, garlic powder, parsley and dill.
- Place trout on aluminum foil sheets onto preheated grill and cook until fish are browned and the flesh is opaque and flakes easily, about 8 minutes per side.
