How to grill a whole freshwater fish over an open campfire using a camp grill and foil. Each fish is stuffed with lemon slices and rosemary (or other fresh herbs) and set on a foil-lined camp grill to cook over the open fire. In about twenty minutes you have tender, flaky, perfectly cooked grilled fish. The recipe works with trout, bass, perch or any whole freshwater fish. This recipe is an excerpt from my Unofficial Yellowstone Cookbook.
Servings: 4 servings
Equipment
- Special equipment: Over-Fire Camp Grill
How to grill freshly caught trout or other whole freshwater fish over an open campfire using a camp stove and foil. This recipe is an excerpt from The Unofficial Yellowstone Cookbook by Jackie Alpers.
Ingredients
- Four dressed freshwater fish heads and tails intact
- One lemon thinly sliced
- 4 sprigs rosemary
- ¼ cup olive oil
- Coarse sea salt to taste
Instructions
- Lay each fish on the center of a piece of aluminum foil that is slightly longer and wider than the fish.
Stuff the cavity of the fish with lemon slices and a sprig of rosemary, then drizzle the skin with olive oil and sprinkle with salt.
Place the foil with the fish on a camp grill over medium-high heat and cook for 15 to 20 minutes or until the fish is firm to the touch and the skin peels easily away from the flaky flesh.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
