Recipes from Food Network Show

Fire Broiled Trout

Heavy gauge Aluminum foil
whole trout (8-10 inches)
olive oil
sliced onions (red or yellow)
butter
seasoned salt
lemon pepper

Preparation:
Make a hot fire in the fire pit and let burn down to glowing hot coals. Place cooking grid or grate over top of fire pit.
Wash each fish thoroughly in cool water and remove heads. Burn heads in fire pit.
Tear off a large piece of aluminum foil and place it on your work surface. Pour some olive oil into the foil as a base for the fish. Lay the fish on top of foil and olive oil.
Season the top of the flesh and inside the cavity with seasoned salt and lemon pepper. Insert butter and onion slices into the cavity.
Tightly wrap and seal the foil so that the fish simultaneously bakes and steams. Place each wrapped fish on cooking grid over the fire. Adjust grid or grate height to approx. 6 inches above heat. Fish is best grilled over moderately hot heat. Cook for approx 20 minutes (10 minutes each side) or until the internal temperature is approximately 120 degrees.