Ingredients
2 trout, cleaned and head removed
2 trout, cleaned and head removed
¼ cup dry white wine
¼ cup dry white wine
2 tablespoons butter, melted
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh parsley
salt and pepper to taste
salt and pepper to taste
Directions
Preheat a grill for medium-high heat.
Preheat a grill for medium-high heat.
On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.
Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.
Nutrition Facts (per serving)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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