When you get that Saturday morning call from a buddy saying "lets go trout fishing" you get out of bed and go trout fishing. These delicate flesh in these fish make them perfect for a campfire lunch or dinner. The trick to great campfire foods is preparation and having the right pantry or goods that you can cook easily. This is one of my favorite and easy campfire dishes. I did not have fresh mushrooms today but that is one of my favorite ingredients for this dish.
- 2 tablespoons butter
- 1 large onion, chopped into wheels
- 2 whole carrots, steamed in advance and cut into half inch chunks (or you could use 8 or so baby carrots)
- 6 mushroom caps (whatever kind you like)
- 1 trout, gutted and whole (season with salt and pepper)
- 1 large spoonful Rotel
- 1 jalapeno (use half and remove seeds for mild or use whole and keep seeds for hot)
- 2-3 tablespoons olive oil
- salt and pepper
Start by laying out tinfoil that you will eventually make into a pouch to hold your ingredients. Arrange your ingredients in layers: butter, onion wheels, carrots chunks, mushroom caps, whole fish, Rotel, jalapeno. Sprinkle with salt and pepper, drizzle the olive oil over all ingredients and fold up the foil.
Place the tinfoil pouch on the hot coals and cook for about 15 minutes. Carefully remove the tinfoil package and enjoy all the flavors as they melt together.
Recipe courtesy of Chef Jesse Morris at Killer Chefs (http://killerchefs.com)