Coaled and Tinned Trout

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Executive Chef
Jun 3, 2004
Coaled and Tinned Trout


1 teaspoon honey
1/2 teaspoon ground cayenne pepper
1/2 teaspoon lemon pepper
1 whole (10 ounce) trout, pan-dressed
2 tablespoons butter
2 tablespoons lemon juice


1 Place trout on center of a sheet of foil. Rub the inners of the trout with the butter. Drizzle lemon juice and honey all over the trout, inside and out.
2 Sprinkle chile pepper inside as well. Sprinkle a little
water (to keep it moist).
3 Place other sheet of foil on top, roll sides tight.
Place package directly on top of hot briquettes and pile
5-10 briquettes on top of package.
4 Cook for 8 to 12 minutes, or until you can hear it sizzling. Cool, cut open foil, and then enjoy
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