|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – May 2008
4 hook-and-cook dinners just waiting to be caught
Spicy Southwest Trout
Give your fish a kick with green chile and cornmeal.
Combine spices and cornmeal in gallon-size zip-top bag.
At Camp Place trout in bag and toss to coat. Heat oil in pan to sizzling and fry trout until flesh is flaky. Remove trout and keep warm. Add onion to pan and sauté 30 seconds. Stir in chile and serve over trout. Serves 2.