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Backpacker Magazine – May 2008

Recipes for the Trail: Fish Feast

4 hook-and-cook dinners just waiting to be caught

by: Kelly Bastone


Mediterranean Stuffed Trout | Whole Trout with Cranberry-Almond Sauce | Spicy Southwest Trout | Trout with Mustard Sauce | Pack a Fish Kit

troutrecipes

Whole Trout with Cranberry-Almond Sauce
Crunchy and flavorful, this gourmet dish is the trail mix of fish recipes.

1 cup flour
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/4 cup minced onion
1/4 cup dried cranberries
1/3 cup toasted almonds, chopped
pinch cayenne pepper
pinch cinnamon
1 cup water
1 tablespoon butter (optional)
1 tablespoon cooking oil
2 cleaned whole trout

At Home
Combine spices and flour in a gallon-size zip-top bag. Store cranberries, almonds, and onions separately.

At Camp
Soak cranberries in 1 cup of water for 5 minutes to soften. Place trout in bag with flour and toss to coat. Heat oil in pan to sizzling and fry trout until flesh is flaky (3 to 6 minutes per side depending on size of fish). Simultaneously, make sauce: Add onions to pan and sauté 30 seconds. Add almonds, cranberries, and their water (and butter, if using), and stir to combine. Pour sauce over cooked trout. Serves 2.

Mediterranean Stuffed Trout | Whole Trout with Cranberry-Almond Sauce | Spicy Southwest Trout | Trout with Mustard Sauce | Pack a Fish Kit



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READERS COMMENTS

Trailshadow
Nov 30, 2008

I tried the mustard sauce recipe on walleye. Excellent.

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