If you're out fishing from the area surrounding Old Town, FL and caught some good-looking, mouth watering red fish, sea trout, grouper, black drum - just to name a few - here's a recipe that you'll love to eat using your fresh caught fish.
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2
1 10-12-inch fish per packet (if smaller than that you can double them up)
3-4 Tbsp. onion, chopped
4 lemon slices
salt to taste
ground black pepper, to taste
drizzle of olive oil or 2-3 tsp. butter or 2 strips partially pre-cooked bacon
Soaked for 1/2 hour in water cedar plank or heavy-duty aluminum foil
Soak cedar for 1 hour in hot water. When done, wipe one side of plank with paper towel and run olive oil into the dried side.
Dress trout, but leave whole with head intact or remove head, your choice.
Tear off sheet of aluminum foil about six inches longer than trout.
Splash a teaspoon or two of water on foil.
Lay trout in center of aluminum foil sheet.
Open cavity on the fish and season with salt and pepper.
Sprinkle chopped onions into cavity.
Cut one or two lemon slices in half and lay them in the fish cavity.
Drizzle olive oil or place pads of butter or bacon strips into fish cavity on top of lemons.
Close the cavity to hold everything in place.
Place fish on prepared cedar plank (see #1) or fold and seal foil into packet making it as air tight as possible.
Seal inside a second layer of aluminum foil, if you wish.
Place the cedar plank or foil packets on the grill or directly on the coals of campfire at medium high heat for 15-20 minutes. Check fish often so you don't burn it.
Fish is done when skin peels easily away from flesh and flesh flakes easily from bones.