Our friends Janet and Peter are outdoor enthusiasts who love to eat well but do not have the time or the desire to make complicated recipes. This is one of the gems we had the pleasure of sharing with them recently.
- 4 trout filets with skin, 6 oz each
- 2 tsp Yunnan spice blend, ground
- Salt to taste
- 4 tsp olive oil or butter
- Balsamic vinegar
Place each trout filet on a square of aluminum foil large enough to make a wrapper. Season with spices and salt. Drizzle with oil and seal the wrapper securely.
Place wrappers on the fading embers of a campfire, on a hot grill or in a 475°F oven. Cook until fish is done to your liking (5-7 minutes depending on the method chosen ans the thickness of the filet). Steam will escape from the wrapper.
Sprinke with balsamic vinegar and serve.