This is simplicity at it's best. We add a lemon-butter mixture to bring out the fantastic flavors not only in the fish, but in the vegetables as well.
3 Rainbow Trout
1 russet potatoes, diced (cook the fork-pricked potato in the micro for 3 minutes before dicing)
1 fresh hothouse tomato, diced
1 small red onion, diced
4 cloves garlic, minced
1 stick of butter
juice of one lemon
Tartar Sauce (recipe to follow)
Combine all the vegetables in a bowl. Stuff the trout with the vegetable mixture, sprinkle with salt and pepper to taste. Cover with 4 or 5 pats of butter. Sprinkle with lemon juice. Wrap in 2 sheets of foil. For any remaining vegetable mixture, make it's own foil pouch to throw on the grill with a couple pats of butter and a little lemon juice, salt and pepper. Throw all the pouches on a medium-high heated grill. Grill for about 20 minutes, turning every five minutes. De-bone and skin the fish as best you can and warn people to watch for bones.
Tartar Sauce
1 cup Hellman's mayonnaise
2 TBSP finely chopped sweet or dill pickle
1 TBSP chopped fresh parsley
1 tsp grated onion
1 small juice of 1 lemon and zest
Mix all ingredients. Cover and refrigerate about 1 hour or until chilled.
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