Follow these steps for perfect results
trout
scaled and dressed
lemon
juiced
butter
melted
Louisiana spice or paprika
Dress and scale the trout.
Lay up to three fish on a large piece of aluminum foil.
Squeeze lemon juice over the fish.
Add butter and Louisiana spice or paprika.
Fold the aluminum foil tightly to seal.
Place the foil pack over hot charcoal fire for about 15 minutes.
Check for doneness; the fish should be tender.
Serve on a plate.
Use a fork to flake the fish from the bones and enjoy.
Expert advice for the best results
Ensure the foil is tightly sealed to steam the fish properly.
Adjust cooking time based on the size of the trout and the heat of the fire.
Everything you need to know before you start
5 minutes
The foil packs can be prepped ahead of time.
Serve the fish straight from the foil pack or on a plate with a lemon wedge.
Serve with grilled vegetables or a side salad.
Complements the fish's flavor.
Discover the story behind this recipe
Commonly cooked during fishing trips and camping.
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