- Minced onion or green onions, to taste
- 1/2 sweet green pepper, membranes removed and seeded, minced
- 1/2 tomato or to taste, minced
- Grossly chopped celery, to taste
- Grossly chopped broccoli, to taste
- Grossly chopped carrot, to taste
- Grossly chopped mushrooms, to taste
- 2 [3/4 to 1-pound / 340 to 454-g each] trouts, or 1 small pike
- Freshly minced fine herbs such as savory, parsley, thyme, oregano and/or basil
- Salt and pepper, to taste
- Tiny butter pieces
- Tiny bacon pieces [optional]
- 1 cup [250 mL] white wine
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- Preheat barbecue until hot.
- Into a bowl, mix together minced onion or green onions, sweet green pepper and tomato, and grossly chopped celery, broccoli, carrot and mushrooms.
- Clean fish[es]; cut off head[s].
- Cut a piece thick al foil approximately 4 inches [10 cm] longer than fish[es].
- Arrange fish[es] onto al foil.
- Stuff and arrange remaining mixed cut vegetables all around fish[es].
- Evenly sprinkle all over with savory, parsley, thyme, oregano and/or basil; salt and pepper.
- Dot with butter and, if desired, sprinkle all over with tiny bacon pieces.
- Fold al foil over fish[es], except into the centre for 1-inch [2.5-cm] long, to let steam escape.
- Lay a sheet of al foil onto barbecue rack; arrange bundle[s] over al foil.
- Evenly pour white wine through the hole[s].
- Barbecue for approximately 35 minutes, according to the size of the fish[es].
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