Grilled Campfire Trout

Recipe by King Creole
READY IN: 45mins


  • 1 -2
    trout, per person depending on size of fish
  • lemon juice (optional)
  • salt and pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • dried herbs (parsley, oregano, basil, red pepper, etc.) or spices (parsley, oregano, basil, red pepper, etc.)
  • aluminum foil (cut individual 12 in. square sheets)


  • Get fire going good.
  • Cut underside of trout, clean out innards and wash fish inside and out well. It's your choice to leave head on or not. (Be sure and discard innards and parts of fish in a bear safe trash can or some other critter-safe disposal.).
  • Pat fish dry with paper towels.
  • Working with one at a time, place each fish in the middle of each foil square. Sprinkle oil on inside and outside of fish. Sprinkle lemon juice inside and out. (Larger fish can be grilled directly on grill but use small metal skewers to close the slits.).
  • Sprinkle inside and out with salt and pepper, then your choice of herbs and spices, inside and out. (We prefer to have less inside and a little more on the outside of the fish.).
  • Tent the foil packets slightly above the fish with edges of foil tightly sealed but don't wrap foil tightly around fish.
  • When fire has burned down and flames are about 4 inches below the cooking surface, it is ready.
  • (If cooking in foil, there is no need to spray cooking grate, but if cooking directly be sure and grease the grill with cooking spray.).
  • Grill for about 5-7 minutes per side. Adjust cooking time according to size of fish.
  • Take foil packets off fire when cooked through but don't overcook.
  • To eat: Carefully open packet and with a fork, very lightly scrape and flake the meat off a little at a time. This will reduce the number of bones you will get in a bite or you might not get any at all. (Important: If you undercook or overcook the fish, it won't flake very easily.).