Paul I know you'll catch at least 4 trout so let start with that presumption. Ingredients: 4 Medium trout 4 tablespoons olive oil 4 bay leaves Salt and fresh ground black pepper 4 thin slices of pancetta 4 tablespoons chopped shallots 4 tablespoons chopped fresh cilentro 1/2 cup dry white wine - plus a glass or two for the cook. 24 green olives pitted Have you campfire coals red hot - no fire just HOT charcoal. Wash you trout well in very cold water, not the stream water you caught them out of, but fresh ice cold water. Pat dry. Cut 4 pieces of aluminum foil the appropriate size to wrap your fish in. Place a bay leave in each cavity and sprinkle with salt and pepper. Wrap a slice of pancetta around each trout. Sprinkle with 1 tablespoon each of chopped shallots and cilentro. Drizzle each fish with 1 tablespoon of oil and 2 tablespoons of white wine, add 6 olives to each packet. Close the foil loosely around each trout rolling the edges together to seal them completely. Place in campfire charcoal and cover completely, enjoy a gin martini, with two large olives and take your trout out of the charcoal in about 20 to 25 minutes. A nice spring salad with a simple oil and vinegar dressing and some red beets would make a nice fireside feast, along with some more white wine of course. A glass of Disaronno Amaretto on the rocks would cap a perfect day of Arizona trout fishing.
Dang! That sounds pretty good. I'll give that a try if I manage to catch a couple next time out. I cooked some in foil in the oven in a similar manner but with a few slices of onion, lemon, S&P, and butter. Not bad, but I'm always looking to improve. Thanks for posting the recipe! I'll be sure to report back once I give it a try. Do you suppose black calamata olives would work, or should I stick with green?
I suppose the calamata would work just fine - but I use the green because I enjoy a martini while the fish is cooking
