Chardonnay Trout

This recipe also works well with other fish fillets (e.g., Ling cod, rockfish) although the cooking time is reduced depending on the thickness. The cool thing about this recipe which I got from the Food Network is that it is easy and you can do it camping or as a shore lunch. For entertaining at home I wrap individual sized fish fillets in small foil packets and serve it in the foil packet. It is a real crowd pleaser, even my kids like it.

Scott (GB2)

2 whole 1 pound farmed trout, cleaned and scaled
Salt
Pepper
2 tablespoons butter
1 shallot, chopped
1 small bunch thyme
1/4 cup Chardonnay
4 slices orange

Preheat the grill to medium high. Lay the trout onto a large piece of aluminum foil. Season the trout inside and out with salt and pepper. Place small pieces of the butter inside and on top of the trout. Sprinkle the shallot inside and outside the trout. Place the thyme sprigs inside and outside the trout. Pour the Chardonnay over the trout and top with the orange slices. Wrap the aluminum foil around the trout, sealing it. Place the aluminum foil wrapped trout on the grill and close the lid. Grill for 4 minutes. Turn the trout over and grill for an additional 4 minutes. Remove from the grill and allow to rest for 5 minutes. Open the aluminum foil packet carefully (there will be steam) and enjoy.