Taste of Home
Campfire Trout Dinner
TOTAL TIME: Prep: 20 min. Grill: 20 min.
YIELD: 4 servings.
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
Ingredients
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8 bacon strips
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4 pan-dressed trout (about 1 pound each)
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8 lemon slices
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2 small onions, halved and sliced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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CARROTS:
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8 medium carrots, thinly sliced
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons butter
Directions
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1.
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.
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2.
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.
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3.
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 allow steam to escape.
Nutrition Facts
1 each: 711 calories, 32g fat (11g saturated fat), 270mg cholesterol, 1057mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 86g protein.
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