Anna Some of the links in this post are affiliate links. For details, please read our privacy policy.
The change in seasons this year was very abrupt. The last days of August were bright, blue, and sunny. September 1st I woke up to a raining, damp morning. Every food blog I follow also transitioned to pumpkin spice everything! While I do love a good pumpkin chai tea latte, in my book it’s still summer! Labor day is this week, and the weather is still good. I’d say it’s the perfect day for a fish fry! While I actually don’t like the taste of fish, this method of cooking trout has convinced me that fish isn’t as bad as I thought growing up. Steamed over a campfire and slathered in garlicky herb butter, this fish is tender, fragrant, and very satisfying after a day out on the lake. If you end up going camping or fishing this Labor Day, keep this campfire rainbow trout foil packets recipe in your back pocket!
Jump to Recipe
Let’s Talk Fish
I love fishing! I seem to be good at catching them. Problem is, I do not like fish. But, there are some exceptions. I do like seared salmon. It’s mild, delicious, and perfect on sushi rice. However, fish is not something I go out of my way to eat. It has a strong fishy odor and I don’t usually like the taste/texture experience.
Trout in general is a milder fish with beautiful flaky, soft meat. When cooked with lots of butter, you get a delightful mouthful of buttery fish. If you don’t have trout, you can also try a different kind of mild fish like tilapia.
Experiment Away!
If you don’t mind the taste of fish, feel free to lessen the amount of butter. This is purely based on preference. The more add-ons, the less it will taste like fish. As a non-fish lover, this is how I like it. If fish is your jam and you just love that fishy aroma and all natural taste, reduce the amount of spices by half. It will probably still taste great! Cooking is all about catering to your taste buds. Make this recipe your own by adding your favorite spices and combos to the fish!
Campfire Dinners
If you are at home, feel free to use a grill. I prefer to use a campfire because it adds to the fun! If you need tips on building a cooking fire, check out my tips and tricks on how to tend a fire found on my Instant Mochi Pancake post. It explains how to regulate a good cooking fire and gauging heat.
Summer’s End
I guess it’s the end of summer. I’m back at school. The first day of school will be next week. However, Labor Day weekend is here, and the weather is fine! I think it’s kayaking time! Happy eating!
Campfire Rainbow Trout Foil Packets
Ingredients
- 2 Rainbow trout (cleaned) If you don't have rainbow trout, you can also use a mild white fish like tilapia
- 4 Tbsp Melted unsalted butter
- 1/4 tsp Garlic powder
- 1/4 tsp Italian seasoning
- 1/4 tsp dill
- 1 green onion minced
- 1 Tbsp white wine
- salt and pepper to taste
Instructions
- Catch the fish! If you can't catch the fish, go buy some.
- Clean the fish! I am not an expert on how to clean and gut fish, so go look it up if you need help. ๐
- Start your grill or fire. We want to cook the fish at a medium heat, so make sure your fire has plenty of coals.
- Tear off two sheets of heavy duty aluminum foil, (at least 5-6 inches bigger than your trout) and arrange one horizontal. Place the other on top vertically. Arrange the fish in the center of your foil cross. I usually put one rainbow trout about 10-12 inches per foil packet. If you have smaller fish, double them up in one foil packet.
- Combine the melted butter, garlic powder, Italian seasoning, dill, white wine, and minced green onion. Let it cool in the fridge until you have a soft but spreadable texture. Open the cavities of the fish up and season with a dash of salt and pepper to taste. Slather the herb butter inside the fish cavity and over the top of the fish. Fold and seal the aluminum foil into a packet. Leave some space for the steam to accumulate, but make sure your packet is fully secure so butter doesn't ooze out.
- Place on hot coals or your grill at medium heat for 5-6 minutes. Flip the foil packet and continue to cook 5-6 minutes on the other side. The fish will cook in approximately 15 minutes. The trout is done when the meat is soft and flaky. Happy eating!
