Not sure what to do with that fresh caught Rainbow Trout? This simple lemon and fresh herb recipe brings out the flavor of this mild fish. I’ll show you how easy it is to grill up your catch of the day on your campfire.
It’s the beginning of camping season and that means the kids are bringing beautiful Rainbow Trout back to the campsite. These fish clean up really quick and are a cinch to cook over the campfire. Before I head out on my camping trips I always stuff a bag full of fresh cut herbs. A snip of everything I have in my garden. From sage, dill and marjoram to cilantro and lemon balm. A nice mix of herbs flavors this mild fish with a beautiful floral taste. Combined with lemon slices, butter and a little garlic and you have a gourmet camping meal that takes very little effort.
How to Clean Rainbow Trout
If you’ve never cleaned a fish before, Rainbow Trout is by far the easiest. For this method, I’ll be removing the head and tail fin. Some people leave it on, but I’m not this time. Make sure you have a very sharp knife on hand. First you want to remove the tail fin by slicing it off at the base of fin. Next, I like to remove the head. Using your sharpest knife, cut at a slight angle behind the gills and remove the head. Finally, slice through the belly from the tail end of fish to the head end of the fish. Remove the internal organs and spray clean with water. Viola! You just cleaned your fish.
Now You’re Ready to Get Grilling
Now you are ready to slather the inside with butter and garlic, stuff those herbs inside and a few lemon slices. Place the whole stuffed fish on the grill. I like to place it over in-direct heat. Push your coals or campfire wood over to one side of the grill so you have a direct and in-direct grilling area. Grill the fish for about 5 minutes on each side, depending on the size of your trout. You’ll know when it’s done, as it turns opaque and starts to flake.
Grilled Rainbow Trout with Lemon and Fresh Herbs
- 4 Rainbow Trout cleaned, head and tail fin removed
- 4 tbsp butter
- 4 bunches fresh herbs such as sage, chives, lemon balm, marjoram
- 8 lemon slices plus more for serving
- 1 tsp garlic powder
- salt and pepper to taste
- Fire up the grill or make your campfire. When ready, push briquettes or firewood over to one side, so you have an in-direct grilling spot.
- Slather the inside of each fish with about 1 tbsp of butter and season with garlic powder, salt and pepper. Place a bundle of mixed herbs in each fish and a couple slices of fresh lemon.
- Place each stuffed fish on the in-direct side of the grill. Cook for about 5 minutes on each side. You want the fish to be opaque inside and starting to flake.
- Remove from grill. Remove herbs and lemon slices. Gently open fish and very carefully pull out the back bone. Start at the top of one end of the fish and it should just pull right out, along with the tiny bones, leaving the flesh behind to enjoy.
- Serve along side wild rice and asparagus with sliced lemons.
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