12” fresh trout, cleaned
3 Tbsp soy sauce
11⁄2 tsp Worcestershire sauce
1 Tbsp shelf-stable lemon juice (from a bottle)
1⁄4 tsp granulated garlic
1⁄2 tsp granulated onion
4 Tbsp butter, packed in small, plastic screw-top jar 1⁄2 tsp dried rosemary
2 18-inch pieces heavy-duty aluminum foil
Mix soy sauce, Worcestershire sauce, lemon juice, garlic, and onion in a leakproof container.
Build a fire about 18 inches wide. Lay your fish on one foil sheet and set the second sheet aside. Divide the butter and rosemary, spreading them evenly inside the cavity of the fish. Pull the side of the foil up and pour the soy sauce mixture over and inside each fish. Bring two edges of the foil together, folding them over 1⁄2 inch to form a seal. Continue folding until the packet is snug, then fold in the sides using the same technique. Set the packet on the second sheet of foil, then repeat this process. When a bed of coals about 10 inches wide and 5 inches deep has developed, push any burning pieces of wood aside. Set the packet on top of the coals and cook for about 8 to 10 minutes on each side. Remove from coals and let sit for about a minute before opening. Check by breaking the largest piece of fish with a fork. If it’s flaky, the fish is done; if not, put it back on the coals.