CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-10-07
Serves: any
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- small lake or rainbow trout;
- larger brookies if available!
- As many cobs of corn that you may have,onion,tomato,lemon.
- Oil or butter as you please!
- Oregano,salt pepper, chives or
- dillweed,or both!To taste as
- you please!
Instructions
Dice onion and saute with some
fat until soft, dice or slice
tomatoes and slice lemons thin
Husk corn carefully to let you
remove the cob & still retain
the husk intact,remove silk.
then toss tomatoes&spices into
thepan w/ the onions and warm
them up.Stuff the fish with this as they lay in the corn
husks,lemon slices on top or
inside the fish. Use heavy twine or kitchen string to
fasten the husks around the
fish,maybe the husks themselves can be used as string, if the're wet enough.
Lay them on the grill or the
coals,and cook 'til done!
This is an native version
of "tinfoil" cooking.Neat eh?
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