Campfire Garlic and Herb Steelhead Trout

Directions

1. Prepare the trout: Pat the fish dry with paper towels, including both the meat and skin. Use a sharp knife to score the skin along each fillet.
2. Season and stuff: In a small bowl, whisk together olive oil and Weber® Roasted Garlic & Herb Seasoning. Rub the mixture all over the fish, inside and out.
3. Stuff the cavity of the trout with fennel slices, lemon slices, shallots, and fresh herbs. Use butcher’s twine to tie the fish firmly across its fillets to hold the stuffing in place. Allow the fish to rest at room temperature.
4. Roast over campfire: Position the trout over a smoldering campfire at approximately 350°F. If you don’t have a thermometer, ensure the fish is roasting at a height where your hand can comfortably hover for up to 5 seconds over the fire.
5. Baste the trout intermittently with olive oil while cooking. About halfway through, carefully flip the fish using two metal spatulas (one near the head and one near the tail). Continue cooking until the internal temperature in the thickest part of the fillet reaches 135°F.
6. Rest and serve: Remove the trout from the fire and let it rest for 10–15 minutes before carving. Drizzle with buttery olive oil and garnish with fennel fronds. Serve and enjoy the smoky, herb-infused flavors!