Campfire Trout
Campfire Trout is a simple way to cook a fresh-caught fish over open flame using nothing but a grill grate and a homemade foil pan. The pan holds melted butter around the fish, while a wrap of bacon bastes each trout as it cooks and adds salt and smoke. A squeeze of lemon and a pile of white rice finish it. The contributor says it tastes best at camp, but it works at home too.
Instructions
Shape a shallow pan from aluminium foil, just big enough to hold both fish. Use a double layer of foil on the bottom and fold up a lip of about 3/4 to 1 inch around the edge.
Set the foil pan on a grill over the campfire and add the butter so it starts to melt. Wrap each trout with 2 strips of bacon.
Put the wrapped trout into the pan and season with salt and pepper to taste.
Cook for 5 to 7 minutes, depending on the size of the fish, then peek at the flesh on the side nearest the fire. If it looks white and flakes easily, the fish is ready to turn.
Flip the trout and cook the second side for 3 to 4 minutes, until the flesh is cooked through.
Serve the trout with lemon, over a bed of white rice.
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