Competition Barbeque Team

Stuffed Trout This is a very simple and delicious way to cook about any fish. 1 Butterflied Trout per person Butter Lemons Salt Pepper Crab Stuffing Start with a piece of aluminum foil large enough to wrap each fish. Butter the foil and place the fish on the butter. Open the fish to expose the meat and squeeze some lemon juice on the meat. Salt and pepper to taste. Spoon on the crab stuffing on one side and close the fish back up. Place a couple small chunks of butter on top add a couple lemon slices and wrap tightly in foil. Toss on a medium grill for 10 minutes. When done fish should flake easily with a fork. This can also be done with out the foil. Lightly oil the grill or the fish to keep it from sticking. You will need to turn it about half way through. Be careful turning or you will tear apart the fish or loose some of the stuffing. (A fish basket will make turning easier but you will need one for each fish.) While cooking right on the grill gives the fish a better flavor and delicious crispy skin, I have found I can get more stuffing inside if I wrap it in foil. For grilled the fish, I just open the butterfly, oil the skin, put it skin side down, add some lemon juice and butter to the meat and grill with out turning until done. But I miss that crab stuffing!