(Adapted from The Food Network Magazine's recipe in the August/September 2009 issue)

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Cook time 10 minutes | Serves 4

This dish gets wrapped up in foil and cooked on the grill, which means you can make it without suffering through any heavy cleanup.

Ingredients:

• 4 - 6 oz. trout fillets
• 1 orange, cut into rounds, peel on
• 1/4 cup sliced almonds
• 3/4 tsp. crushed coriander seeds
• Olive oil
• Salt and pepper to taste

First lay out 2 large sheets of heavy-duty aluminum foil with the shiny side up. Drizzle the sheets with olive oil and sprinkle with 1/4 cup of sliced almonds and 3/4 cup teaspoon of crushed coriander seeds. Brush all 4 trout fillets with olive oil and season with the salt and pepper. Put each fillet, skin-side down, on top of the nuts.

Take your orange slices, cut into rounds with the skin left on, and lay them over top of the fillet. Lay another trout fillet on top of all this with the skin side up. Sprinkle the whole thing with more almonds and coriander seeds. Now, you need to make the foil wrap.

Pull the sides of the foil up and fold over to make a pouch. It will resemble a baked potato when you are finished. Crimp the sides to seal it, leaving enough room for steam.

Cook over high heat on a grill or over campfire coals. Cook it until the fish is just cooked through and the almonds are nicely toasted. After about 8 to 10 minutes, it should be done and you can remove it from the heat. You will need to loosen the almond crust because it may have cooked to the bottom of the foil.