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.
This campfire grilled trout recipe is as simple as camp cooking gets. You stuff each fish with lemon slices and rosemary, wrap it in foil, and set it on a camp grill over an open fire. Twenty minutes later you have tender, flaky, perfectly cooked trout with no cleanup beyond the foil.
The recipe works with any dressed whole freshwater fish. Trout is the natural choice, but bass, perch, or any similarly sized catch works the same way. It appears in The Unofficial Yellowstone Cookbook, where it belongs: ranch country, open fire, fresh-caught fish. Pure Western Americana.
Equipment
- Special equipment: Over-Fire Camp Grill
Ingredients
- Four dressed trout heads and tails intact
- One lemon thinly sliced
- 4 sprigs rosemary
- ¼ cup olive oil
- Coarse sea salt to taste
Instructions
- Lay each trout on the center of a piece of aluminum foil that is slightly longer and wider than the fish.
- Stuff the cavity of the trout with lemon slices and a sprig of rosemary, then drizzle the skin with olive oil and sprinkle with salt.
- Place the foil with the trout 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.
