Foil Barbecued Trout with Wine Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by lisandreasings
Reviewed: May 14, 2008
3 1/2 stars: I followed the advice of others here & sprinkled garlic powder on the fillets after the liquid addition. BTW: the recipe isn't written all that clearly: we melted butter, added the lemon juice & wine to that butter, mixed, and then trickled over the fish before garlic powder (next time I'll use garlic SALT instead), freshly ground salt & pepper & parsley . I needed to use a lot more foil than was described--but it worked out quite well, boiling brilliantly when I opened to check the fish at 15 min. My husband loved it; the kids ate all that was served to them; I thought it was OK, but tasted more like FISH than flavor. Our fish had been defrosted from our freezer (bought fresh), so I'd try this again FRESH from the store (& with garlic salt or fresh garlic), b/c it was only that little edge away from a 4-star in my opinion. Easy.
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Photo by lisandreasings

Cooking Level: Expert

Home Town: Avon, Connecticut, USA
Reviewed: Sep. 9, 2007
Got mixed reviews here. Hubby didn't like it. Two of us thought it was fairly good. (I am not a huge trout fan beause of the bones. I had a bone stuck on the top of my mouth as kid...still gun-shy!) We still all preferred our trout pan fried. Added some garlic powder which gave it more flavor.
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Cooking Level: Intermediate

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Reviewed: Jul. 3, 2007
Was nice and moist but not a lot of flavor. Missing something somehow - some other spice. Still enjoyed it!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jun. 19, 2007
I didn't like this recipe at all. The fish was very moist but had little flavour, I even added dill, but I wouldn't make this again.
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Reviewed: Jun. 1, 2007
this was excellent, I also added spinach in the foil. slow cooked in on the grill..DeLish!!
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Cooking Level: Expert

Home Town: Jay, Maine, USA
Living In: Harmony, Maine, USA

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Reviewed: May 18, 2007
Yum!!! I mixed all the ingredients (I added garlic) together and then put the solid portion of the mixture into the filets and poured the remaining (mostly liquid) over the top and let it pool around the fish and then bbq'd it on low. Turned out awesome. I think the key is to use the freshest fish possible.
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Cooking Level: Intermediate

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Reviewed: Jun. 3, 2006
A great quick and easy recipe. very tasty.
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