If you camp like we do, it is typically within walking distance of a creek or river brimming with fish. When we pack for camping, we typically just pack "back-up meals" in case of some terrible stroke of luck we can't catch our meals. Fresh fish is a camping staple and since the river provides the meal, all you have to pack along are a few little ingredients to enhance the great flavors nature gives you. If you catch your fish early in the morning, clean them and stuff them with the lemon and garlic then wrap tightly with saran wrap and store them in a plastic bag in the cooler until ready to cook.
Whole Roasted Trout with Lemons and Garlic
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Serves: 1 fish per person
Recommended Pellets: Alder, Apple, Cherry
1 trout per person, interior cavity cleaned
1 lemon, sliced
1 clove of chopped garlic per fish
1 sprig of fresh rosemary per fish
Salt and Pepper
Drizzle the interior and exterior of your trout with olive oil. Season generously with salt and pepper. Stuff with sliced lemons, chopped garlic and a sprig of rosemary. If not cooking immediately, wrap tightly and keep chilled.
When ready to cook, start the Traeger on smoke for 4-5 minutes to establish the fire. Turn the heat up to 375 degrees fahrenheit and allow the grill to preheat with the lid closed for 10-15 minutes.
Lightly oil the grill grate to keep fish from sticking. Place the fish directly on the grill grate and cook for 6-7 minutes per side until the flesh is opaque and flaky.
Serve immediately with extra lemon slices. The skin should peel easily from the flesh. Be cautious about bones and Enjoy!!