Summary

Ingredients

• 1 salmon trout (s), approx. 600 - 800 g
• 1 clove garlic
• 1 packet herb butter
• 1 dash lime juice
• salt and pepper
• 1 pinch (s) chili powder
• 1 sprig rosemary
• some sage
• some parsley
• some basil

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Instructions

1. Wash the salmon trout and pat dry.
2. Place the fish on a large piece of aluminum foil and wet with a little olive oil. Then drizzle a little lime juice inside and out. Season the inside with salt and pepper and generously add the garlic in thin slices, herb butter and the herbs you want to the fish.
3. Since I have various fresh herbs in the garden, I also use them - but can vary as desired. A sprig of rosemary, a few leaves of sage, parsley, and basil are my favorites. Furthermore, the fish can be stuffed with dried tomatoes for flavor. With herbs, whatever tastes good can be used.
4. Then wrap the fish well in the foil and place in the refrigerator to pull until it is grilled.
5. I use a gas grill and put the fish on the top of the grill to cook it for about 20-25 minutes at 160-180 degrees. If the fish is well packaged, you can turn it in the upper area of the grill. Then grill again for 1 to 2 minutes.