Campfire Trout Dinner Cooked In Foil Recipe 45

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GRILLED CAMPFIRE TROUT DINNER

Your fresh catch will taste even better with this simple treatment that keeps the fish moist. Carrots are an excellent accompaniment; cook up in a separate foil packet. -Wendy McGowan, Fontana, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12



Grilled Campfire Trout Dinner image

Steps:

  • Cook bacon until partially cooked but not crisp; drain. Place each trout on a double thickness of heavy-duty foil (about 20x18 in.). Place lemon and onion in the trout cavities; sprinkle with salt and pepper. Wrap trout with bacon. Fold foil around trout and seal tightly., Place carrots on a double thickness of heavy-duty foil (about 20x18 in.); sprinkle with salt and pepper. Dot with butter. Fold foil around carrots and seal tightly., Grill carrots, covered, over medium heat for 10 minutes. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.

Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 530mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 44g protein.

4 bacon strips
2 dressed trout (1 pound each)
4 lemon slices
1 small onion, halved and sliced
1/4 teaspoon salt
1/8 teaspoon pepper
CARROTS:
4 medium carrots, thinly sliced
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
Lemon wedges

CAMPFIRE TROUT (DINNER COOKED IN FOIL) RECIPE - (4/5)

Provided by á-25087

Number Of Ingredients 11



Campfire Trout (Dinner Cooked in Foil) Recipe - (4/5) image

Steps:

  • 1. Cook bacon until partially cooked but not crisp; drain. 2. Place each trout on a double thickness of heavy-duty foil. 3. Place lemon and onions in the trout cavities; sprinkle with salt and pepper. 4. Wrap trout with bacon. 5. Fold foil around trout and seal tightly. 6. Place carrots on a double thickness of heavy-duty foil, sprinkle with salt and pepper. 7. Dot with butter. 8. Fold foil around carrots and seal tightly. 9. Grill carrots, covered, over medium heat for 10 minutes. 10. Add trout packets to grill; cook 20-25 minutes until fish flakes easily with a fork and carrots are tender. 11. Open foil carefully to allow steam to escape

CARROTS:
8 bacon strips
4 pan-dressed trout (about 1 pound each)
8 lemon slices
2 small onions, halved and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium carrots, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter

GRILLED CAMPFIRE TROUT

Easy, tasty recipe for your small or medium sized lake or brook trout that you catch while camping. You choose your favorite seasonings and adjust according to your individual tastes. For the freshest and less fishy flavor, be sure and cook and eat directly after catching!

Provided by King Creole

Categories     Trout

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8



Grilled Campfire Trout image

Steps:

  • Get fire going good.
  • Cut underside of trout, clean out innards and wash fish inside and out well. It's your choice to leave head on or not. (Be sure and discard innards and parts of fish in a bear safe trash can or some other critter-safe disposal.).
  • Pat fish dry with paper towels.
  • Working with one at a time, place each fish in the middle of each foil square. Sprinkle oil on inside and outside of fish. Sprinkle lemon juice inside and out. (Larger fish can be grilled directly on grill but use small metal skewers to close the slits.).
  • Sprinkle inside and out with salt and pepper, then your choice of herbs and spices, inside and out. (We prefer to have less inside and a little more on the outside of the fish.).
  • Tent the foil packets slightly above the fish with edges of foil tightly sealed but don't wrap foil tightly around fish.
  • When fire has burned down and flames are about 4 inches below the cooking surface, it is ready.
  • (If cooking in foil, there is no need to spray cooking grate, but if cooking directly be sure and grease the grill with cooking spray.).
  • Grill for about 5-7 minutes per side. Adjust cooking time according to size of fish.
  • Take foil packets off fire when cooked through but don't overcook.
  • To eat: Carefully open packet and with a fork, very lightly scrape and flake the meat off a little at a time. This will reduce the number of bones you will get in a bite or you might not get any at all. (Important: If you undercook or overcook the fish, it won't flake very easily.).

Nutrition Facts : Calories 58.5, Fat 2.6, SaturatedFat 0.5, Cholesterol 22.9, Sodium 20.5, Protein 8.2

1 -2 trout, per person depending on size of fish
olive oil
lemon juice (optional)
salt and pepper, to taste
garlic powder, to taste
onion powder, to taste
dried herbs (parsley, oregano, basil, red pepper, etc.) or spices (parsley, oregano, basil, red pepper, etc.)
aluminum foil (cut individual 12 in. square sheets)

CAMPFIRE FOIL PACKS

These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.

Provided by Natural Chef Michelle

Categories     Side Dish     Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 9



Campfire Foil Packs image

Steps:

  • In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
  • Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
  • Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g

1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
¼ cup olive oil
1 lemon, juiced

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