We love it in the kitchen, but we also love to get outside and enjoy our time away too! There’s nothing like cooking in the wild on an open fire! Use a barbecue grate set over the flame as a cooking surface, and prep food ahead of time for easy camp cooking. Go from camping to glamping when you bring this meal to the picnic table.
- Foil Pack Potatoes:
- 1 lb (500 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 mL) olive oil
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground pepper
- Trout Fillets:
- 1/4 cup (60 mL) butter, softened
- 2 tbsp (30 mL) chopped fresh chives
- 1 tbsp (15 mL) chopped fresh parsley
- 2 tsp (10 mL) chopped fresh dill
- 1 tsp (5 mL) lemon zest
- 1 tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) each salt and freshly ground pepper
- 1 tbsp (15 mL) olive oil
- 2 rainbow trout sides (about 10 oz/300 g each), patted dry
- Foil Pack Potatoes: Toss potatoes with olive oil, garlic, paprika, salt and pepper. Cut out four 12-inch (30 cm) squares of heavy-duty tinfoil. Divide potatoes evenly among squares and fold edges to seal packages. Place on grill set to medium-high heat and cook for 20 to 25 minutes, turning once or until tender.
- Trout Fillets: Mix butter with chives, parsley, dill, lemon zest, lemon juice, salt and pepper. Spoon onto plastic wrap and shape into a log; wrap tightly. Refrigerate for about 2 hours or until firm. Slice into 1/2-inch (1 cm) thick rounds.
- Heat olive oil in cast iron skillet over medium campfire flame. Cook until skin is crispy. Carefully flip and cook until flesh flakes easily with fork. Top with herbed butter.
- Serve fish with Foil Pack Potatoes and spoon over any remaining herb butter left over in pan.
Test Kitchen Notes
- Have butter discs prepared ahead of time for easy camp cooking. - Assemble Foil Pack Potatoes up to 1 day in advance.