Roasted Stuffed Rainbow Trout with Brown Butter

Steps

• 1

  When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500° if available.

  500 ˚F / 260 ˚C

• 2

  Make the brown butter. In a small saucepan over medium-high heat, add the butter. Watching closely, after the butter melts, it will begin to foam and the milk solids will begin to brown. After the foam subsides and butter looks golden brown, remove from heat and squeeze in a bit of lemon juice to stop the browning process. Set aside.

  Ingredients

  • 8 Tablespoon butter

  • As Needed Fresh lemon juice

• 3

  Lay out a piece of foil that's 3-inches longer than the trout on each end. Drizzle the exterior and cavity of the fish with the brown butter and season with salt and chipotle pepper.

  Ingredients

  • 2 Whole Rainbow Trout, cleaned

  • 2 Tablespoon Salt

  • 2 Teaspoon Chipotle Pepper

• 4

  Stuff the cavity with the orange and lemon slices, bay leaves, thyme, and garlic, and fold the foil into a packet.

  Ingredients

  • 4  orange slices

  • 4  lemon slices

  • 6  Bay leaves

  • 8 Sprig thyme

  • 2  garlic bulb, quartered

• 5

  Insert the probe horizontally into the fish. Place the packet directly on the grill grates. Close the lid and cook until the internal temperature has reached 145℉, 15 minutes.

  450 ˚F / 232 ˚C

  145 ˚F / 63 ˚C

• 6

  Remove the fish from the grill and serve warm. Enjoy!