This classic campfire recipe lets nature do the seasoning. Fresh rainbow trout, butter, garlic, basil, and lemon steam together inside a foil packet, creating a light, herb-infused sauce that soaks into the delicate fish. It’s quick to make, easy to clean up, and ideal for riverside cooking; or backyard grilling when you want that rustic outdoor flavor.

Ingredients:

• 1 rainbow trout filet
• 1 clove garlic, thinly sliced
• ⅛ cup basil, chiffonade
• 2 Tbsp butter, thinly sliced
• ½ lemon, juiced
• Salt and pepper, to taste

Directions:

1. Preheat grill to 400 degF. Lay out a sheet of aluminum foil and place the filet in the center.
2. Top the filet with the garlic, basil, butter and lemon juice.
3. Fold the foil up and together from all four sides to fully seal the filet in a foil packet.
4. Place the foil packet on the grill and cook for 10-12 minutes.
5. Remove the fish from the grill and enjoy!

Rainbow trout are native to cold, clear streams of North America and have tender pink flesh with a mild, slightly nutty flavor. Perfect for quick grilling or foil steaming. The foil packet traps steam, locking in moisture and allowing butter and herbs to infuse evenly without drying the fish. It’s essentially a mini-oven you can set right on the grill or coals of a campfire.