Fresh caught trout for dinner is the taste of summer and food always tastes better when you’re camping. Gather your ingredients, rinse out the trout and pat dry with a paper towel, oil then preheat your grill or skillet, grab a sheet of foil or dust off a large flat rock and let’s get cooking!
- One whole trout
- Salt & Pepper
- Butter or Olive Oil
- Optional: Bacon, sprigs of fresh herbs like thyme, rosemary, sage or dill, garlic or onion
Choose Your Method
Grill: 1) Preheat your outdoor grill for high heat and lightly oil the grate. 2) Rub each trout generously with olive oil sprinkle inside and out with salt and black pepper. Place garlic and herbs into cavities. 3) Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
Cast Iron Skillet: A cast iron pan can be set directly on the coals if using campfire. Preheat the skillet by leaving it directly on the coals for 3 to 5 minutes. Oil the pan generously to prevent your trout from sticking. Season inside and out with salt, pepper, and place an herb sprig inside each fish. Grill 6 to 8 minutes per side depending on the size of the trout.
Foil on Coals: Place the fish on top of a piece of tin foil with butter or oil, season with salt & pepper, herb sprig, garlic and wrap with bacon, if desired. Tightly wrap the fish in the tin foil and place directly in the hot coals. Cover the packet in the coals and let it cook for 7 to 10 minutes. Allow the fish to cool for several minutes after you remove it from the coals and enjoy.
Hot Rock – Don’t have a pan or foil? Don’t despair! A hot rock works in a pinch. In the event that no pan, foil or wood is available, a split trout can be cooked skin side down on a flat rock that has been heated in a fire until very hot, poked out and dusted off with an evergreen branch.
When the meat turns opaque in the center and easily flakes, the fish is done.
You can remove all the bones at once by gently lifting them out in one piece from head to tail. This technique works best if you keep the fish moist and avoid overcooking.
Eat with a squeeze of fresh lemon and more salt and pepper, if desired.