trout with squash and zucchini
3 small trout (one and a half pounds total)
.25 ounces fresh dill sprigs
1 yellow squash
non-stick cooking spray
for the first installment of camp cookery i chose something very easy and straight forward. things would be a little bit more involved if these were fish i caught, but i opted to stop by the local seafood market on the way out of town as to not risk ending up with no dinner.
luckily these trout were already butterflied making this whole meal very simple.
basically the only prep work was slicing the lemon and vegetables.
season the inside of the trout with salt and pepper, then place the sliced lemon and dill sprigs inside.
generously spray the grill basket with a non-stick cooking spray and then throw that thing in the campfire.
for cooking i had the fire burned down to coals on one side and still putting out a flame on the far side of the ring.
cooked eight minutes on each side over the coals then moved it over to the flame for about a minute on each side to crisp up the skin a bit.
and that's it!
lessons learned: next time i would definitely wrap the zucchini and squash in foil before putting it in the grill basket. cooking it on the open fire left portions of it way too dry.