For this campfire trout recipe, 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!
Ingredients
- 4 trout , cleaned and head removed
- aluminum foil
- salt and pepper to taste
- 4 tablespoons butter , divided
- 1 medium green bell pepper , sliced
- 1 clove garlic , Optional
Instructions
-
1
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.
-
2
Roll trout tightly in the foil, forming packets. Use more foil to secure each packet to a metal toasting rod for use as a handle when removing fish from the coals.
-
3
Cover fish packets in red hot, smoldering coals of your campfire and cook until fish is done, 7 to 10 minutes, depending on the heat of the fire.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chocolate Peanut Butter Protein Bars
Chocolate peanut butter protein bars are easy to make in a small batch, and absolutely delicious. Using a good protein powder is the key. If there is a downside, it might be how hard it will be to only eat one.
Instant Gingerbread Hot Chocolate
This instant gingerbread hot chocolate puts a seasonal twist on everybody's favorite hot cold weather drink. With gingerbread spices and a hint of molasses flavor from brown sugar, it is mixed and ready to add to hot milk. Plus, it makes an edible gift so special that the person you give it to won't care how easy it was for you to make it.
Caribbean Rum Punch
This delicious concoction is the traditional rum punch recipe used in the West Indies, passed down for years. The old rhyme goes, 'One of sour, two of sweet, three of strong, four of weak.' Any fruit juice can be used. Serve chilled over ice, with fruit garnishes and a sprinkling of grated nutmeg.