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Buck's Perfecterist Packet Prepared Picis
Sent in by Buck Thorn.
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~ 2 rainbow trout, heads on, gills removed, cleaned and butterflied (opened up with the halves still attached)
~ lemon slices
~ fresh dill sprigs, dried dill can be used but go easy with it as it's more potent than fresh. Parsley can be substituted but it isn't as good.
~ salt
~ fresh ground black pepper
~ peanut oil, vegetable oil can be used
~ heavy duty foil
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Prep the fish. If you caught ‘em, clean and butterfly the trout. Cut out the gills, but leave the heads and skin on. For the salmon, if you clean it leave the skin on but lop off the head. If you bought ‘em, go to the next step.
Heat the oven to 400 degrees F.
Cut two sheets of heavy duty aluminum foil that is longer and two inches wider than the fish. Lightly oil both sheets on one side.
Season both sides, inside and out, with salt and pepper. Place fish skin side down, on each piece of foil. Place two parsley or dill sprigs and lemon slices down the middle from the gill area to the tail end of each fish. Fold up the foil and crimp the edges together to make a packet.
Place packets onto a baking sheet. Bake 10 to 15 minutes. Check one or both packets after 10 minutes. The fish is done when the flesh easily pulls apart with a fork.
Slide the packets onto a plate. Open the packets very carefully; there is gonna be some very hot steam released!
Slide the fish out onto the plate and pour some of the juices that have collected in the pouch over the fish.
Serve with some new lemon slices, wild rice and maybe broccoli. And a really cold Corona or Bud Light.
If you prefer to grill your fish, it’s easy. Just follow directions up to making the packets.
Heat the grill to medium high and lay the packets where there is indirect heat, along the edges of the grate maybe.
Grill till done, about 10 to 15 minutes - do the fork test. Then enjoy along with some of that corn on the cob you grilled right along with the fish. Don’t attempt to prepare the wild rice on the grill, it burns too easily and, might fall through the grate.
Note: This recipe with little changes is perfect for salmon too. Salmon should be filleted or steak cut, no heads and put the lemon slices and dill under the fish. - Buck
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