Campfire Trout Recipes

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.

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

Steps:

• Place sugar and a pinch or two of salt in a covered heavy cast-iron skillet over medium coals.
• Cook 3-4 minutes, or until it starts to burn.
• Add butter and trout and shove aside some coals to produce a lower heat under the skillet.
• Cover and cook 5-10 minutes per side, or until fish flakes easily.

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.).

Steps:

• Lay fish on single sheet of Foil. Make sure you have enough extra to wrap into a bag around fish.
• Season trout with Cajun Seasoning. You can use whatever seasoning you like. I just happen to have this stuff.
• Cut 1-2 tbsp of butter and place inside the fish.
• Wrap fish up in Aluminum foil, forming a packet.
• Place fish on campfire grate. Now this is tricky. The bigger the fish the longer the cooking time. A good measure is to open it up after about 8-10min and check the eye. If it is white and popped out, that means its good to go. Also test for flakyness of the meat. Don't' worry if you cook the fish a little long. The butter inside keeps the meat moist and tender.
• Remove from grill, Unwrap and devour.
• To eat, Scrape the fish meat downward with a fork to remove the meat from the ribs. Cooking inside the foil makes the meat fall off, so it shouldn't be too difficult.

Steps:

• Lay each fish on a large piece of aluminum foil.
• Sprinkle the inside and outside of the fish with seasoning salt.
• Stuff each fish with a couple onion slices, bell pepper slices, cilantro stems (leaves attached), and a slice of tomato.
• Wrap the trout tightly in the foil and place on the campfire turning the fish every 2-3 minutes. Cook the fish for a total of 5 minutes and enjoy!
• Note; The fish is ready when the skin sticks to the foil and easily peels off and the meat comes right off of the bone.