Lemon Herb Trout with Wild Rice Pilaf
Fresh trout fillets are seasoned with lemon and herbs, then gently cooked in a foil packet over embers for tender, flaky fish. They’re paired with a wild rice pilaf studded with dried cranberries and toasted almonds for a forest-inspired, hearty dinner.
Equipment
- Heavy-duty aluminum foil
- Small pot with lid
- Campfire tongs
- chef's knife
- Cutting board
Ingredients
- 2 each trout fillets about 6 oz each, skin-on or skinless
- 1 lemon lemon half sliced, half juiced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 tablespoons fresh dill chopped, or 1 tsp dried
- 1 cup wild rice blend rinsed
- 2 cups water
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds toasted
- 2 tablespoons fresh parsley chopped
Instructions
- Place trout fillets on a large sheet of foil. Drizzle with olive oil, squeeze half the lemon over top, and season with half the salt and pepper. Scatter dill and lemon slices over fillets. Fold foil into a tight packet, sealing edges well.
- In a small pot, combine wild rice blend, water, remaining salt and pepper. Bring to a boil over camp stove or fire, then cover and simmer 20–25 minutes (or according to package), until rice is tender and water is absorbed. Stir in cranberries, almonds, and parsley off heat.
- Nestle foil packet with trout over medium campfire coals. Cook 12–15 minutes, until fish flakes easily with a fork. Rotate packet once for even cooking.
- Serve trout hot, garnished with fresh parsley, alongside a scoop of wild rice pilaf.
Notes
Pack trout fillets in a cooler until ready to cook. Use double-thick foil for durability and even heat. Wild rice can be cooked ahead if desired and reheated at camp. Foil packets make cleanup a breeze—just toss after serving.
Nutrition
Calories: 935kcal | Carbohydrates: 128.6g | Protein: 43.5g | Fat: 28.2g | Saturated Fat: 5.6g | Sodium: 701mg | Fiber: 13.5g | Sugar: 26.9g