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Catch of the Day, the Stick Way<\/h3>\n\n- 1 (2 to 3 lb.) fresh trout, head intact<\/li>\n
- Salt and pepper to taste<\/li>\n<\/ul>\n
Clean and gut the fish. Season fish inside and out with salt and pepper. Push the end of the stick lengthwise through the stomach of the fish and into the head. Wearing heavy gloves or using heavy oven mitts, push the other end of the stick into the ground at an angle near the coals, positioning it so the fish hangs above the fire pit. Position rocks around the stick to help hold it in place.<\/p>\n
Cook over hot coals for 15 to 20 minutes or until the thickest part of the fish flakes easily, repositioning the stick during cooking as needed. If the fish begins to burn, move the stick further away from the coals.<\/p>\n
Use gloves or oven mitts to remove the stick from the ground and set the fish (still on the stick) on a serving plate. Then remove the stick. Feeds one or more.<\/p>\n
Quick Tip:\nTry brushing cleaned fish with an olive oil and lemon juice mixture. Starting at tail end, poke\na wooden skewer through the fish with the pointed end coming out through its mouth. Place fish in coals (no flames) head first with tail sticking up. Cook about 10 minutes until 165\u00b0F.<\/p>\n
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Clean and gut the fish. Season fish inside and out with salt and pepper. Push the end of the stick lengthwise through the stomach of the fish and into the head. Wearing heavy gloves or using heavy oven mitts, push the other end of the stick into the ground at an angle near the coals, positioning it so the fish hangs above the fire pit. Position rocks around the stick to help hold it in place.<\/p>\n
Cook over hot coals for 15 to 20 minutes or until the thickest part of the fish flakes easily, repositioning the stick during cooking as needed. If the fish begins to burn, move the stick further away from the coals.<\/p>\n
Use gloves or oven mitts to remove the stick from the ground and set the fish (still on the stick) on a serving plate. Then remove the stick. Feeds one or more.<\/p>\n
Quick Tip:\nTry brushing cleaned fish with an olive oil and lemon juice mixture. Starting at tail end, poke\na wooden skewer through the fish with the pointed end coming out through its mouth. Place fish in coals (no flames) head first with tail sticking up. Cook about 10 minutes until 165\u00b0F.<\/p>\n
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