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Campfire Trout Dinner

 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
4 ServingsPrep: 20 min. Grill: 20 min.

Ingredients

  • 8 bacon strips
  • 4 pan-dressed trout (about 1 pound each)
  • 8 lemon slices
  • 2 small onions, halved and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • CARROTS:
  • 8 medium carrots, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter

Directions

  • Cook bacon until partially cooked but not crisp; drain. Place each
  • trout on a double thickness of heavy-duty foil (about 20 in. x 18
  • in.). Place lemon and onions 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 20 in.
  • x 18 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. Open foil carefully to

2 of 2

Campfire Trout Dinner (continued)

Directions (continued)

  • allow steam to escape. Yield: 4 servings.
Nutritional Facts: 1 trout with about 3/4 cup carrots equals 711 calories, 32 g fat (11 g saturated fat), 270 mg cholesterol, 1,057 mg sodium, 17 g carbohydrate, 4 g fiber, 86 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.