The New Camp Cookbook by Linda Ly

Author:Linda Ly [Ly, Linda]
Language: eng
Format: epub, azw3
Publisher: Voyageur Press
Published: 2017-06-30T22:00:00+00:00

USE IT UP

There’s no shortage of uses for a fresh bunch of cilantro. Use it up in Grilled Guacamole, Mexican Shrimp Cocktail, Mexican Street Corn Salad, Thai Quinoa Salad with a Trio of Fresh Herbs, Market-Fresh Taco Salad with Creamy Cilantro-Lime Dressing, Grilled Shrimp Tacos with Corn and Tomato Salsa, Red Lentil Soup with Carrot and Cumin, or Cuban Rice with Chicken.

◁ BACON-WRAPPED TROUT STUFFED WITH HERBS

This camping staple is a classic for a reason. It’s a foolproof recipe for the fresh catch of the day, you don’t have to worry about the fish falling apart on the grill, and, well, who can say no to all that bacon? While trout is typically used, this recipe would work with other white fish as well, such as croaker, shad, sablefish, branzino, whiting, and perch. Kitchen twine helps hold the lemons and scallions together, but if it isn’t something you usually remember to pack, tuck a case of unwaxed plain dental floss in your camping bin—it works in a pinch, and is great for slicing through soft cheeses too.

MAKES 4 SERVINGS

4 (12- to 14-ounce/340 to 400 g) whole trout, butterflied and bones removed

Kosher salt and ground black pepper

Garlic powder

8 sprigs thyme

4 sprigs rosemary

2 large lemons, halved crosswise and sliced into thin half-moons

8 scallions

16 to 20 strips bacon

Prepare a grill over medium heat.

Season the trout inside and out with salt, pepper, and garlic powder. Stuff each trout with 2 sprigs thyme, 1 sprig rosemary, and a row of lemon slices. Layer one-fourth of the remaining lemon slices and 2 scallions on top. Wrap the trout with bacon, starting at the tail and tucking the end of the bacon strip under itself before continuing with another strip. You’ll need 4 or 5 strips of bacon per fish. Tie a long length of kitchen twine around each trout to secure the fixings.

Grill the trout until a knife easily pierces the thickest part of the flesh and the bacon is crisp, 15 to 20 minutes, turning frequently to avoid flare-ups.

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