Best Fireplace Trout Recipes

CAMPFIRE TROUT

Campfire Trout image

My dad taught me how to prepare the trout we caught fresh on camping trips when I was a kid. I always loved the buttery flavor and melt-in-your-mouth texture!

Provided by snugglepunkin

Categories Seafood Fish

Time 17m

Yield 4

Number Of Ingredients 5

Ingredients

4 trout, cleaned and head removed
salt and pepper to taste
4 tablespoons butter, divided
1 medium green bell pepper, sliced
1 clove garlic, minced

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

GRILLED CAMPFIRE TROUT DINNER

Grilled Campfire Trout Dinner image

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

Ingredients

4 bacon strips
2 dressed trout (1 pound each)
4 lemon slices
1 small onion, halved and sliced
1/4 teaspoon salt
1/8 teaspoon pepper
CARROTS:
4 medium carrots, thinly sliced
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
Lemon wedges

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.

FIRE BROILED TROUT

Fire Broiled Trout image

Provided by Food Network

Time 1h5m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 (8 to 10-inch) whole trout
3 tablespoons olive oil
2 teaspoons seasoned salt
2 teaspoons lemon pepper
4 tablespoons butter
1 onion, sliced
Parsley, thyme or spinach, for garnish

Steps:

Start fire in pit, make sure fire is hot, and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat.
Wash trout thoroughly with cold water. Remove head from trout and burn in fire pit. Tear off a large piece of aluminum foil and place on work surface. Pour olive oil to cover mid-section of foil. Place fish on top of oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert butter and sliced onions into the trout cavity. Tightly wrap foil around the trout so that no area is exposed. Place foil-wrapped trout onto cooking grid. Cook on each side for 10 minutes or until internal temperature is 120 degrees F. Remove from cooking grid and garnish with parsley, thyme or spinach.