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.
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 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.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
