CAMPFIRE TROUT
Steps:
- Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using.
- Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of fish to a metal toasting rod for use as a handle when removing fish from the coals.
- Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is done, 7 to 10 minutes, depending on the heat of the fire.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 1.6 g, Cholesterol 231.6 mg, Fat 23.4 g, Fiber 0.5 g, Protein 70.2 g, SaturatedFat 9.8 g, Sodium 333.8 mg, Sugar 0.7 g
CAMPFIRE TROUT (DINNER COOKED IN FOIL) RECIPE - (4/5)
Provided by á-25087
Number Of Ingredients 11
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
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.
GRILLED WATERMELON AND TOMATO SALAD
This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.
Provided by Kardea Brown
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime zest and lime juice. Process until smooth. Season with salt and pepper. Set aside.
- Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
- Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
- Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
- Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onion on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.
CAMPFIRE TROUT
Make and share this Campfire Trout recipe from Food.com.
Provided by Chuck in Killbuck
Categories Trout
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 153.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 6.9, Carbohydrate 13.4, Sugar 13.3, Protein 0.1
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