Name: PEPPER AND ONION-STUFFED LAHONTAN CUTTHROAT TROUT
Ingredients: 1 Lahontan cutthroat trout (or other trout species); ½ cup butter (melted); ½ onion (sliced); ½ green pepper (sliced); 1 large lemon; 3 cloves garlic (minced)

Print Recipe

Servings: servings

Author: Beverly Harry, mother of Autumn Harry, fishing guide at Kooyooe Pa’a Guides in Nixon

Ingredients

1 Lahontan cutthroat trout or other trout species
½ cup butter melted
½ onion sliced
½ green pepper sliced
1 large lemon
3 cloves garlic minced

Instructions

After washing and wiping down gutted fish, drizzle melted butter and minced garlic inside trout. Cut lemon in half and squeeze juice while capturing seeds in your hand. Stuff all sliced onions and peppers into the fish and wrap with foil. Set oven to 375 degrees F and cook for 25 minutes until the fish is firm to the touch. If you are grilling, place foil-wrapped fish on a hot grill and cook for 10 minutes on each side.

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