Camping isn't something I get to do often, but the joy of going off-grid for a few days is unparalleled. The further I get from the city, the more space my car has to stretch, and the more I relax.
My kitchen is sorely missed when I grovel over my camp cooker, tin of beans in one hand and a spork in another. Luckily, this time around, a trio of thoughtful travelers insisted on feeding me - when I confessed I was a food writer I was left with very little choice really. The dashing Dominicans agreed to bargain their humble fish dish for a mention in The Sculley Blog.
So here it is: Herai, Diego and Zahi's Pan Fried Trout with Garlic, Lemon and Parsley (recipe per person)
Ingredients
2 skin-on, gutted trout fish
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, crushed/chopped/minced
3 tablespoons chopped parsley
1/2 lemon sliced
Salt and pepper for taste
Directions
1. Light wood fire, wait for flames to calm before placing skillet on heat.
2. Melt butter and olive oil until foamy
3. Place trout in pan.
4. Cook one side for 2 minutes, then flip fish to cook other side for 2 minutes.
5. Take fish out and put to the side
6. Add garlic and parsley to skillet pan and toss to coat.
7. Reintroduce the trout over heat
8. Squeeze half the slices of lemon over fish and cook for another minute.
9. When fish is golden brown, transfer to serving plate.
10. Slide remaining slices of lemon into fish and serve warm with a pinch of salt or pepper to taste
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There was a lot of eating that happened on my camping trip, but a bunch of other fun stuff happened too. Read all about it here.
Want to go camping too? There are a number of great Coastal Camping Destinations you can consider.
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