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Trout en Papillote

I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it’s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The “Papillote” keeps the fish moist and flavorful. Not only is it easy, it creates a beautiful presentation.

Trout en Papillote
Prep time

Cook time

Total time


Recipe type: Main
Serves: 2-4

  • 1 trout fillet
  • 1 zucchinni
  • 1 tomatoe
  • 1 lemon
  • 3 baby artichokes
  • white wine
  • olive oil
  • salt and pepper to taste

  1. Slice tomato, zucchini and lemon. Place on hot oiled grill and turn once grill marked.
  2. On a piece of aluminum foil, layer vegetables in shingles.
  3. Place trout over vegetables.
  4. Drizzle with olive oil, white wine, and salt and pepper.
  5. Place blanched baby artichokes over the top.
  6. Fold pouch closed, turning edges over three times to creat a tight seal.
  7. Cook over medium heat until pouch poofs up and holds firm (about 10 minutes).
  8. Slice open and serve in foil.

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