Canoe Trout

In his next life, my husband is going to be a fly-fishing guide. He is happiest standing in a cold river patiently waiting for the next trout to bite. This recipe is his favorite way to prepare his catch. By grilling the fish in a foil packet, the trout steams in its own juices to create a moist and flavorful entrée.

4 whole trout (about 10 to 12 ounces each), cleaned

Kosher salt and freshly ground black pepper

1 lemon, thinly sliced

4 cloves garlic, minced

1/4 cup thinly sliced white onions

1/2 cup freshly squeezed lemon juice

1/4 cup extra virgin olive oil

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes.

Generously season the trout inside and out with the salt and pepper. Stuff the trout with the lemon slices, garlic, and onions. Place each trout on the center of a sheet of heavy-duty aluminum foil, about 18 inches square. Generously drizzle both sides of the trout with lemon juice and olive oil. Fold the foil over the fish and crimp the edges as tightly as possible to seal the packet.

Place the aluminum foil packets on the grill. Close the lid and cook, turning the packets once, until the flesh is flaky and easily separates with a fork, about 7 minutes on each side. Serve immediately.

Serves 4.

Cooking Tips: Grilling in aluminum foil packets is very similar to the French cooking technique en papillote, where ingredients are wrapped in parchment paper and baked. In addition to fish, this cooking technique is a delicious way to grill vegetables. Be sure to use heavy-duty aluminum foil, or double up on the regular kind.

Fresh herbs like thyme or oregano would be a delicious addition to this dish.

Do-Ahead: The foil packets can be made up to 3 hours in advance. Refrigerate until ready to cook.

Suggested Side: Smoky Steak Fries