campfire trout
Diabetic-Friendly, grilled, Main Dishes

Totally Awesome Trout


I have previously posted about my fondness for cooking with foil on a grill or over a fire, largely born out of my experiences cooking on camping trips.  One foil-cooked favorite of mine is a “campfire trout” recipe, used for cooking fresh whole trout in foil right on the campfire.  I use it on my annual camping trips to the Sierras with my old high school buddies, where we eat very well, and we catch fish reasonably well, and well, sometimes the two come together quite nicely.

But right now I’m just thinking about camping (a hobby much more indulged in than actual camping), and while in the store the other day, I saw some nice looking 6 oz. trout fillets and wondered if I could use my camp trout recipe on a fillet, instead of the whole fish.  Turns out, you can, and Colleen and I actually thought it was better this way than on a store bought whole trout I’d done the original recipe on a few months ago, so I thought I’d share it.

Step 4 completed--note seasoning, butter slices, and green onions
Step 4 completed–note seasoning, butter slices, and green onions
Step 5, showing the layered citrus slices
Step 5, showing the layered citrus slices
Campfire Trout Fillets
Prep time
Cook time
Total time
Weight Watchers Info: 6 PointsPlus per serving (if use non-stick spray), Diabetes Carbs: 17g per serving, Net Carbs: 13g per serving.
Recipe type: Main Course
Cuisine: Grilling
Serves: 2
  • 2 six ounce trout fillets
  • 1 lemon
  • 1 lime
  • 1 orange
  • 2 green onions
  • Seasoning (I used McCormick’s Seafood Seasoning, but you could also use any seasoned salt or essence or…)
  • 2 tsp butter
  • Olive oil or non-stick spray
  1. Get a sheet of aluminum foil slightly longer than twice the length of your fillets (mine was about 18-20 inches long), and grease half with olive oil or a non-stick spray.
  2. Place fillets so they fit side by side skin side down on the greased half of the foil foil and sprinkle with seasoning
  3. Cut the butter pats into thin sticks and scatter evenly across the fillets, approximately 1 tsp total each.
  4. Dice the green onions and spread across the two fillets, approximately one onion per fillet.
  5. Slice a few thin rings of lemon, lime, and orange, and alternate (and slightly overlap) slices of each across the fillets. I got about two of each per fillet, as you can see in the picture. Clearly, unless you double or triple the recipe for a larger crowd, there is a lot of leftover lemon, lime, and orange, which you can use to squeeze on the fillets later if you wish, or put in your margarita or on your salad, or whatever.
  6. Fold the top of the foil loosely over the fillets and crimp edges to make a pocket in the middle
  7. Cook over high heat on the grill for about 8 minutes.
  8. Open foil and eat!
Nutrition Information
Serving size: 1 fillet Calories: 283 Fat: 10g Saturated fat: 4g Carbohydrates: 17g Sugar: 1g Sodium: 335mg Fiber: 4g Protein: 34g Cholesterol: 104g

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