Grilled Trout Dinner
Camping & Fishing
And…we’re back! You may deduce from the post title that our fishing trip was indeed a success!:)
We had an awesome trip camping and fishing for 6 days through the back roads from the Columbia Valley to West Harrison, Sloquet, a day trip to St. Agnes Well, and a stop along the Chilliwack-Vedder on our return.
We always camp in remote areas where you are unlikely to bump into any people – we brought a tent for my uncle, but Kevin and I slept in the back of my Jeep with the hatch open so 6’1 Kevin could get a little leg room.
We were deep into bear and cougar country, so this does indeed make a person a tad nervous before bedtime, especially during a fire ban. By the second night I decided to just accept it and sleep soundly – Kevin’s feet were sticking out – they will eat him first. LOL.
Camping during a fire ban is not quite the same! You really miss that fire at night, but we brought a propane burner for cooking, and it made a decent imitation for a couple hours during the evenings.
For anyone who knows the Harrison area, I discovered some interesting information. While walking to a fishing hole, I spotted an Elk! I did a little reading and found out they were reintroduced to the area in December 2013. I wish I’d had my camera on me!
The Elk was only 100 yards away and several hundred pounds, a very healthy looking girl. She stood watching me watch her for probably a full 2 minutes before bounding up the mountain side at a good clip – putting mere human hiking to shame by comparison.
We spotted several deer and grouse. I called to a grouse on the roadside with her baby, and she surprised us all by approaching me to within 15 feet before she and her baby disappeared into the trees.
We also made stops to several natural hot springs – if only I could do that everyday! It is so relaxing! It has to be the minerals in the water, it just revitalises you in a way regular pools do not. If you have never been, absolutely make a trip if you can, it is wonderful.
We caught quite a few trout and released most of them. As promised, a very tasty, 100% fresh from the garden and river, grilled trout dinner recipe follows. (OK, the corn is from someone else’s garden – but still garden fresh!)
For our trout dinner we used potatoes, onions, and herbs from our garden, and stopped at a roadside stand in Chilliwack for some corn (ours isn’t ready yet).
As it turns out, we arrived back in the Columbia Valley only days before a fishing ban across southern B.C. – although Harrison and Chilliwack-Vedder remain open due to their size.
I did have to make a shopping trip to replace my computer, so I was offline a bit longer than planned, but now I’ll be able to complete tasks sometime during this decade since my ‘spare’ computer was just not cutting it.
I am loving this new computer though! I bought an Acer Aspire. It is very fast, has a nice long battery life, and 1 TB HDD. Very nice and relatively affordable.
I am back in Prince George for another month or two, missing home once again – but I did start on something I will really miss here once I’m back home…there is a large, mostly unused swimming pool in this building. I’ve been doing laps every morning, what a great way to start the day! I’d forgotten how much I loved swimming…
Grilled Trout Dinner
Preheat your grill to high heat while preparing everything.
Slice potatoes to 1/2″ thickness and toss with oil, fresh chopped herbs (we used savory, basil, and dill), salt and pepper, and fresh minced garlic.
Remove outer layers of husk and carefully peel back remaining husk without removing it.
Remove the corn silk before coating each ear with butter.
Re-cover the corn with the husk.
Gut the fish. Under cold water and using a spoon, remove/scrape away any remaining inedible parts from inside the fish.
Make a mixture of oil, minced garlic, onion, fresh herbs (we used savory, basil, and dill), and salt and pepper; and use the mixture to stuff the inside of the trout.
In a large container, mix flour with salt and pepper.
With the skin of the trout still damp from washing them out, place in flour mixture, coating entire fish. You could also pat the trout dry and coat with oil rather than water if desired.
We grilled the potatoes first, and set them aside in a tin to stay warm, followed by the corn, and last but not least the trout. A large steel griddle was preheated to cook the trout on. (These retain heat so well, they are great in the kitchen or when camping, along with your cast iron!)
Depending on the size of your fish, cook for about 5 – 7 minutes per side.
Serve with lemon slices and fresh cracked black pepper. Yum!