10938 Campfire Trout with Herbs and Bacon About 30 mins About 10 mins 4 servings Thu May 22 08:04:00 -0700 2008 Thu Aug 20 11:51:38 -0700 2009 Easy American CHOW http://www.chow.com/recipes/10938 Thu, 20 Aug 2009 18:51:38 GMT Grilled over an open fire Grilled over an open fire. We think grilling over an open fire is really the best way to cook trout. For this recipe, we leave the catching and cleaning part to the pros by buying ready-to-cook boneless, butterflied fish. We stuff them with herbs and lemon, wrap them with a little bacon, and put them over the fire. Now that’s haute grub!

What to buy: Boneless, butterflied trout are available in many grocery stores.

Special equipment: A grilling basket makes grilling whole stuffed fish much easier. We really like this model, which has flexible wires that hold food snugly.

Game plan: Wash the herbs and slice the lemons the day before you go camping for much quicker fireside prep.

The fish can also be cooked on an outdoor grill over high heat (500°F) until the flesh is opaque and flakes easily with a fork, about 5 minutes. Read more about grilling.

Or you can make this dish indoors by preparing the fish as directed and placing them on a foil-lined, rimmed baking sheet under a heated broiler. Cook for 5 minutes or until the flesh is opaque and flakes easily with a fork.

See more camping recipes.

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  • Build a campfire and place a grilling rack over it.
  • Open the grilling basket and place it over a cutting board. Lay trout in the grilling basket opened up like a book. Sprinkle flesh generously with salt and pepper mix. Distribute lemon slices and herbs evenly among trout, laying ingredients on the left half of each fish.
  • Close the right half of the trout over the filling. Secure each fish by wrapping a slice of bacon around its middle section. Sprinkle outside of each fish with salt and pepper mix, and close the grilling basket.

    1. Set the grilling basket over the campfire, directly on the grill rack. Cook, flipping the grilling basket occasionally, until trout are nicely browned, bacon is rendered, and each fish’s flesh is opaque and flakes easily with a fork. Remove from heat, open the basket, and transfer fish to a serving platter.

    Beverage pairing: Louis Jadot Beaujolais-Villages, France. Smoky bacon and open-fire grilling push this dish toward a red wine, but a very light one. This Louis Jadot has a nice firmness as well as classic tart cherry flavors and a little earthiness. Chill a bit before serving.

    ]]>     http://www.chow.com/assets/2007/05/trout_cooked2_290x210.jpg Regan Burns 50 Main 554 4 small butterflied whole trout (8 to 10 ounces each)

    ]]>     Chef’s Salt and Pepper Mix**

    ]]>     43 1 medium lemon, thinly sliced

    ]]>     213 Generous handful of mixed herbs, such as thyme, rosemary, chervil, and tarragon

    ]]>     4 pieces thinly sliced smoked bacon or turkey bacon**

    ]]>     1434 camping 6282 haute camping 388 healthy 765 outdoors 644 summer 1026 hot weather 349 fish 420 trout 384 easy 804 simple 388 healthy 776 fun 2393 regan burns 6903 glamping 747 grilling 3457 addictive 1 chow 23680 affordable 38 budget 2900 sustainable