Campfire Trout Dinner Cooked In Foil Recipe 45 Recipes

GRILLED CAMPFIRE TROUT DINNER

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.

CAMPFIRE TROUT (DINNER COOKED IN FOIL) RECIPE - (4/5)

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

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.).

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.

WHOLE RAINBOW TROUT BAKED IN FOIL

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.