Campfire Rainbow Trout Foil Packets
Steamed in foil packets over a campfire and slathered in garlicky herb butter, this fish is tender, fragrant, and very satisfying after a day out on the lake.
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. :)
- 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!
