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Trout and Olives

1659 Views 2 Replies 1 Participant Last post by  Chief
Paul I know you'll catch at least 4 trout so let start with that presumption.


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.
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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 :D
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