Campfire Cooking
We’re big fans of the simplicity and flavor that an open flame brings to fresh trout. Whether you prefer the sizzle of a cast-iron pan or the smoky char of grilling, cooking trout over a campfire is easy, delicious, and a great way to enjoy nature while savoring your meal.
Campfire Pan-Seared Trout
Pan-searing trout over a campfire is ideal if you want a quick, controlled cook with plenty of buttery flavor. All you need is a well-seasoned cast-iron skillet or griddle, a roaring fire, and a few simple ingredients.
Ingredients:
1 Whole Spring-Raised Trout
2–3 tablespoons of butter or oil
Salt and pepper
Fresh herbs such as rosemary or thyme (bonus points if you pick them from your backyard)
Fresh lemon slices for serving
Directions:
Prepare the Fire: Build it up and let it burn down a bit so you have hot coals and a steady medium heat.
Heat the Pan: Place your cast-iron skillet, griddle, or other cooking surface on the fire and let heat up. Once it is hot, add butter or oil. Allow it to melt, and coat the pan evenly.
Season the Fish: Season the trout with salt and pepper. Lay it on carefully to avoid splattering hot oil.
Cook the Trout: Cook for about 3–5 minutes per side, depending on the size of the fish. Flip once carefully to avoid breaking the fish. You’ll know it’s ready when the flesh pulls away from the bone easily.
Serve: Remove the pan from the fire, squeeze fresh lemon juice over the fish, and garnish with herbs if you have them. We serve it whole and eat it family-style.