For this campfire trout recipe, my dad taught me how to prepare the trout we caught fresh on camping trips when I was a kid. I always loved the buttery flavor and melt-in-your-mouth texture!
Ingredients
- trout, cleaned and head removed: 4 piece
- aluminum foil:
- salt and pepper: (to taste)
- butter: 4 Tbsp (divided)
- medium green bell pepper: 1 piece (sliced)
- clove garlic: 1 piece (minced, optional)
Metric Conversion
Stages of cooking
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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.
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Roll trout tightly in the foil, forming packets. Use more foil to secure each packet to a metal toasting rod for use as a handle when removing fish from the coals.
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Cover fish packets in red hot, smoldering coals of your campfire and cook until fish is done, 7 to 10 minutes, depending on the heat of the fire.
