Trouts on the BBQ

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I mentioned that we caught and cooked some trout when we went camping earlier this month, but I felt like the recipe deserved its own post because....

A) It is incredibly simple.  You don't even have to fillet out the fish; you can just gut them.  Cutting the heads off or not is a personal preference--we did, but you wouldn't have to.

B) It's really good.  While Sweet Husband and I like fish, we were making dinner for a group that really doesn't.  But even a few of them were reluctantly converted.

The full recipe is here, but I'll parse it down to save you some time.  Stuff your fish with herbs (thyme, rosemary, sage--whatever), garlic, and lemon slices.  Add some salt and pepper.  Tie the fish shut with twine, and put them on a hot grate over a campfire for about 20 minutes, turning them once.

Easy, peasy, lemon squeezy!  (And, incidentally, if you have some lemon leftover, you should grill it and squeeze it over the top--divine!)

We liked this recipe best when the fish had been caught that day.  Although it was reasonably good on the "day-olds" we cooked when we got home too, it wasn't quite the same.  There's just no substitute for a fresh-caught, campfire feast.