Colorado Rainbow Trout with Potatoes

Recipe by Todd Toven

Serves 4

Time: Approx. 30 Minutes

Ingredients 

• 2 pounds of trout
• Garlic and Herb seasoning
• 1 stick of butter
• 1/4 cup parsley, chopped
• Aluminum foil
• Extra virgin olive oil or other cooking oil, for griddle
• Garlic paste, to taste
• Potatoes, sliced as desired
• 1 white onion, chopped
• Black pepper
• 1 lemon

Directions

1. Turn the Blackstone Griddle up to medium-high heat. 
2. Place 1 tablespoon of butter inside each trout and season with garlic and herb seasoning as desired. Sprinkle parsley onto each fish. Wrap trout together in foil and place on the griddle to steam.
3. Drizzle and spread oil on the griddle top. 
4. Mix together garlic paste and onions on the griddle. Add in potatoes and sprinkle with pepper as desired.
5. Use a squeeze bottle to spray water onto the griddle and place a Blackstone basting cover or metal bowl over the potatoes to aid with steaming.
6. Pull potatoes from the griddle when they are desirably cooked. Remove fish from the griddle once it is flakey and can be easily pulled apart. 
7. Add extra parsley to potatoes and squeeze lemon on trout. Enjoy!