CAMPFIRE WHOLE RAINBOW TROUT
I spent a weekend in the Mountains and slayed some Rainbow trout. This is the recipe I created at the campsite. It was Awesome! Not a bad word was spoken about it. I still have people talk about those fish.
Provided by TN Hill Cook
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 261.9, Fat 25.6, SaturatedFat 15, Cholesterol 83.9, Sodium 223.1, Protein 8.4
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
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
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.
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