Cooking trout over an open fire is one of my favorite things to do while RVing. It’s simple, fresh, and cooks quickly, making it ideal for outdoor meals. Choosing between grilling the fish directly or cooking it in a pan is the only decision I usually face; for this version, I used a cast iron skillet to make a buttery, crisp Cast Iron Trout.
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Ever Tried Cast Iron Trout?
Cooking trout in a cast iron skillet over a live flame gives you the best of both worlds: even heat and a surface you can oil to help protect the skin. Fish skin can stick or flake away if handled incorrectly, but cast iron helps reduce that problem by offering a steady, hot surface that crisps the skin without tearing it apart.
For this Cast Iron Trout, the seasoning is intentionally simple—lemon juice and sea salt highlight the clean flavor of the fish without masking it. Whole garlic cloves, a splash of olive oil, and a knob of butter added to the skillet create a fragrant, savory base. The butter and oil work together to brown and crisp the skin while keeping the flesh moist.
The basic technique is quick: score the trout with a few shallow slashes so the flavors can penetrate, rub it with olive oil and lemon juice, then sear in the preheated skillet for roughly two to three minutes per side. Once the trout is removed from heat, finish it with an extra squeeze of lemon, a sprinkle of sea salt, and chopped parsley for brightness. The whole process takes only minutes, but the result feels special—perfect for a relaxed meal by the fire.
I often serve Cast Iron Trout with warm sourdough, which soaks up the buttery, garlicky pan juices. A simple green salad or steamed vegetables complement the fish, and a glass of crisp white wine makes for a classic pairing. This style of cooking is excellent for travelers, campers, and anyone who wants a straightforward, flavorful meal made with minimal gear.
Related Recipe: Want dessert too? Try No Bake Bourbon Apple Crisp.
Cast Iron Trout
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Ingredients
- 1 whole trout
- 3 cloves of garlic unpeeled
- 2 tbsp of sea salt
- 2 tbsp of lemon juice
- 2 tbsp of parsley chopped
- 1 tbsp of Butter
- Olive Oil
- Sour Dough Bread Optional
Instructions
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Build a medium-high fire suitable for direct grilling. Let the coals or flames settle so you have steady heat, then place the cast iron skillet on the fire to preheat for about one minute before adding the oil.
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Add olive oil, the butter, and the unpeeled garlic cloves to the hot skillet and let them heat for about one minute so the butter melts and the garlic begins to perfume the oil. Make three shallow diagonal slashes on each side of the trout to help the seasonings penetrate. Rub the trout with olive oil and lemon juice, then place it into the preheated skillet. Sear for about 2–3 minutes per side, depending on heat and fish size, until the skin is crisp and the flesh flakes easily.
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Remove the trout from the skillet and immediately finish with additional lemon juice, chopped parsley, and a sprinkle of sea salt to taste. Serve with slices of warm sourdough to soak up the pan juices, and enjoy.
Notes
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