Lemon-Herb Trout Over The Campfire

Cooking trout over a campfire is amazing with this great recipe.
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Cooking trout over a campfire is amazing with this great recipe.

A few simple spices elevate your already-delicious, fresh-caught trout to sublime, says Charlie Borrowman, cooking instructor for Wolf College, a Washington earth skills school. Serves 3

3cleaned trout
6garlic cloves, crushed
2tsp dried thyme
1tsp dried oregano
1tsp dried marjoram
½tsp dried tarragon
1small onion, chopped
1lemon
1Tbsp olive oil
Salt and pepper

At home Build a fire and let it burn down to hot coals.

At Camp Place two dry rocks of the same height (6 to 10 inches) in the bed of coals; the gap between them should total the length of your trout plus a few inches. Open the body cavity of each trout; spread garlic along both sides and sprinkle with salt, pepper, and herbs. Close fish and thread a green stick through each one (like a spit); lay them over the rocks, suspending the fish about 6 inches over the coals. Cook about 10 minutes, until flesh is flaky. Sauté onion with a dash of herbs and olive oil. Top with onion and lemon juice.

Lemon Herb Trout (photo by Carmel Zucker)

Lemon Herb Trout (photo by Carmel Zucker)