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Make
an aluminum boat with sides about 4 inches high and about
4 layers thick. Place in your boat a Trout (or any other fish)
of about 4 to 8 lbs.
-
Sprinkle
the fish inside and out with dry Italian seasoning.
-
Cover
the fish with thinly sliced onions and lemons and place them
inside and on top of the fish.
-
Pour
1/2 to 1 cup of dry wine over the fish.
-
Place
on a medium hot grill. (a 6 lb. fish will take about 50-60
minutes)
When
you think your fish is about half done (20-30 minutes), open
the grill and poke some holes in the aluminum foil to let
the liquids drain out.
-
Place
4 to 8 big handfuls of green maple leaves on the grill or
coals around the fish, then put the cover back on the grill.
(find the maple leaves ahead of time)
-
There
is no need to turn the fish over, it will cook all the way
through.
-
Remove
the aluminum boat & fish from the grill. Then pull a fin
or piece of skin to remove the skin. Using a fork along the
lateral line of the fish to pull the meat from the bones.
-
The
grilled fish will have a light delicate smoky flavor. If there
is any meat left, remove from the bones and put in a covered
container in the fridge. It is very good eaten cold or used
like tuna in a salad type sandwich or hors d'oeuvre dip.
-
It
is probably neater to use charcoal and messier with a gas
grill, but both work. An open wood fire also works. With a
wood fire, I have found that placing a loose fitting tent
of foil over the fish after adding the maple leaves helps.
