Whitewater Pan-Fried Trout Supper

  • Yield: 4 servings


1/4cup vegetable oil
1/4cup fresh tarragon
1/4cup fresh lemon juice
2 (2-pound) trout, cleaned, dressed
1/2teaspoon salt
4 lemon slices
Pepper (optional)


  1. Build a large fire.
  2. Combine the oil and tarragon in a skillet. Heat over low coals for 20 minutes or until the oil is infused with tarragon flavor. Remove the tarragon and discard. Stir in the lemon juice.
  3. Brush the inside of each trout with some of the flavored oil. Sprinkle with some of the salt and place 2 lemon slices inside each trout.
  4. Brush the outside of each trout with the flavored oil and sprinkle with salt. Season with pepper.
  5. Coat a grilling basket with nonstick cooking spray. Arrange the trout in the basket. Cook over hot coals, turning every 5 minutes until the fish flakes easily.

Recipe reprinted with permission from the Junior League of Eugene, Oregon, Cooking from the Coast to the Cascades (Junior League of Eugene, Oregon, 2002).