Prepared on Camp Chef’s Grill Box over the Somerset IV Stove

www.CampChef.com

Video of recipe

Ingredients:

Two average whole trout, cavities clean, heads removed, thoroughly rinsed

½ bottle Chardonnay

1 lemon, wedged

1 cup of blanched Orzo pasta

3 cloves garlic, minced

½ red onion, minced

1 yellow squash, cubed

½ cup fresh basil leaves, whole

3/4 stick real butter, cubed

Salt & Pepper to taste

Olive oil spray (or some other non-stick)

2 large sheets heavy duty aluminum foil

Heat a medium saucepan over medium low heat. Add about 2/3 of the butter. When it’s melted, add red onion. Cook until they’re opaque, stirring occasionally. Add garlic and cook for 2 minutes. Add the Chardonnay and a squeeze of lemon juice, increase heat, and simmer uncovered until reduced by about ½. Add the remaining butter and a pinch of salt and pepper. Cook for 3-4 more minutes. Remove to a pourable container and allow to cool slightly.

Use large sheet of foil to form a “canoe”, sealing both ends. Spray inside with non-stick. Season trout inside and out with salt and pepper, then place upside down in foil boat. Stuff alternating layers of Orzo, basil leaves, and cubed squash into cavity, allowing some to spill around the trout, utilizing about half of the stuffing ingredients total. Squeeze a lemon wedge over the cavity, then pour about half of the wine/butter sauce over the cavity stuffing. Carefully roll and crimp the foil closed, sealing in the liquid. Duplicate the process for the second trout.

Heat Grill Box over medium heat until 350 degrees. Carefully place trout in grill and close lid. At the 6-7 minute mark, gently roll foil package over and close lid. After 10-12 minutes, gently open the foil and use fork to test for doneness along the thickest part of the back. If it is not done, re-seal, cover and allow to cook for 3-5 more minutes. Fish will flake easily when done. Depending on exact grill temp and fish size, it may take 15 minutes to finish. Just prior to removing from heat, open foil and allow some of the liquid to evaporate for a minute or two. Remove from heat and pour entire contents of foil packet into large baking dish. Gently peel skin back and fork meat off of the top half. Remove skeleton whole, then remove any loose bones. Mix meat with stuffing and enjoy with a piece of crunchy bread to sop up the sauce!