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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

PAGE 1 2 3 4 5

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

Pack a Fish Kit

Bring a 10-inch frying pan (nonstick coatings speed cleanup).

Flip fish with a plastic spatula. Fillet smaller fish with a pocketknife or multitool blade. For bigger fish (12 inches or more), pack a 6-inch fillet knife.

Pack olive oil and heat it to sizzling before adding fish: Fast, high heat seals in juices better than slow cooking at low temps.

RECIPES FOR THE TRAIL: UNDERGROUND CUISINE
Need greens to go with your trout dinner? Click above to learn how to find trailside veggies.

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


PAGE 1 2 3 4 5

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Trailshadow
Nov 30, 2008

I tried the mustard sauce recipe on walleye. Excellent.

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