Here is one that we use to make while guiding on the
Madison River, MT. It is called Trout Madison.
You can use a pit dug in the bank with BBQ Bricketts or a
normal BBQ’er.
Take a Trout about 12 or 13 inches long. One for each person.
Clean leaving the heads on. Just gut it.
Take a piece of Foil for each fish. Lay the fish on the foil and
sprinkle with lemon pepper.
Take a piece of cream cheese, a slice of tomato and onion and
place into the body cavity of the fish on the foil.
Now wrap the fish with a Slice of Bacon. Add a splash of
White Wine and close tightly so it will not leak. Cook for about
3 minutes on each side on a hot fire. The Cream cheese and
White Wine will form it’s own sauce. Also with this we would
serve corn on the cob. We would open the husks take the
tassel out and wrap with a slice of Bacon and close back up.
Throw this on the BBQ First as it will take longer to cook than
the fish. Add butter when it is done and with the fish it is a
first rate meal - And easy to make. ~ RonMT
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Originally published July 19, 2004 on Fly Anglers Online by RonMT.