CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Campfire-Cooked Trout with Bacon, Onions, Lemon and Herbs

Serves 4 When it’s fresh from the water, trout is truly an amazing fish. I like to prepare trout as simply as possible in order to appreciate that freshness. Foil-cooking on the grill is one way that you can capture all of its goodness while adding other flavors to the pouch, which steam and perfume the fish. A little pan-fried bacon and onions are added along with lemon, bay leaf and thyme, which help enhance that flavor of the great outdoors.

Ingredients

  • 1/2 lb. Bacon, cut into 1” pieces
  • 1/2 Onion, medium, julienne
  • 4 Trout Filets, large
  • To taste: Kosher or Sea Salt and Black Pepper, freshly ground
  • 1 Lemon, thinly sliced
  • 8 Bay Leaves, fresh
  • 4 Thyme Sprigs, fresh
  • Splash: Dry White Wine

Directions

Prepare a medium-hot, mature fire with a good bed of embers and top with a grill grate. In a large sauté pan, carefully fry bacon over the fire until rendered and beginning to crisp. Pour out most of the fat and add onions. Fry onions with the bacon until slightly colored and no longer raw. Remove pan from the heat to cool slightly. Double-over 4 long sheets of foil to create 4, roughly 12x12 double-thick pieces of foil. Lay fish down the center of the foil. Season with salt and pepper. Spoon onions and bacon over fish. Lay sliced lemons over the bacon and onions, followed by the fresh herbs. Draw sides of foil up to the center over each fish filet. Add a splash of wine to each packet, then roll the edges to crimp the foil closed. Fold up the ends of the crimped foil to ensure a leak-proof seal. Place fish packets right on the fire and cook 4-5 min., or until foil packets puff up and start to give off steam. Carefully remove foil packets from the fire. Carefully open hot packets just before serving, allowing your guests to capture that unbelievably good-smelling steam right before they eat!

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