Dijon grilled Trout and “Hobo Pack” veggies.

We prepared this recipe utilizing Camp Chef’s innovative Grill Box on their Pro 90 Deluxe stove. The recipe calls for trout but salmon is also an excellent option. Make sure to remove any pin bones from the fillets. “Steaking” your trout – cutting cross-sections about 1” thick – is also a great option if you don’t want to fillet. We used the thick ends of two fillets off of a 20” hold-over stocker trout to prepare dinner for two, reserving the thin ends of the fillets for smoking into “trout candy” (recipe to follow on that tasty stuff!).

Video of this recipe

Fish Ingredients:

Two trout fillet or steak pieces, each about 6-8 oz

3 T good quality Dijon mustard

1 T melted real butter

1 T Marsala wine

1T brown sugar (crumble and chunks and allow it to dry out in open air for about 90 minutes)

Kosher or Himalayan salt and fresh ground black pepper

Hobo Pack ingredients:

1 small potato cut into 3/4” dice

1 carrot, cut into 1/2” thick rounds

1 whole broccoli stem (no florets) cut into 3/4” dice

1/4 C yellow onion, chopped

1/4 C red, orange, or yellow bell pepper, chopped

2 cloves of garlic, chopped

Dried herb mix of your choice (we use Rodelle Provence herb)

2 foot-long pieces of heavy duty aluminum foil

Extra Virgin olive oil

2 pats of real butter

Kosher or Himalayan salt and fresh ground black pepper

Heat Grill Box or traditional grill to medium hot. Lay out one of the sheets of foil. Pile potato, carrot, broccoli, onion, bell pepper, and garlic in the center. Drizzle evenly with olive oil. Add pats of butter. Season generously with salt and pepper, then sprinkle with herbs. Place second piece of foil over the top and carefully fold edges together, forming a tight crimped seal. Several folds will be required. Grasp the edges and give the packets a gentle shake to mix all ingredients. Place foil packet on the grill and cover. Packet will take about 15-20 minutes; lightly shake and turn it every 5-7 minutes to ensure even cooking. Be careful to not disrupt the crimped edges or tear foil! While the Hobo Pack gets a head start, prep the fish.

In a small bowl, mix the mustard, butter, and wine. Rinse and pat fish dry. Lightly season with salt, then spread the mustard mixture heavily and evenly over the top. Sprinkle the brown sugar evenly over the covered fillets, then follow up with a heavy dose of black pepper. Place fillets skin side down and cook with the lid on for about 10-12 minutes or until fish flakes easily with a fork. This is a very tasty way to handle stocker trout and no pots and pans get dirty in the kitchen!