Thu. Feb 29th, 2024
trout and vegetable dish

This summer, we joined forces with the Ontario Culinary Tourism Alliance and Butternut Productions to create some new, “tasty” videos featuring some Feast On chefs (Feast On recognizes companies committed to sourcing Ontario-grown/made foods and beverages) .

Somehow, food always tastes better over the campfire!

We headed to Sibbald Point Provincial Park, where Chef Ricky Casipe of Hawthorne Food and Drink showed us how to take our lunch to the next level.

Watch our Campfire Trout Recipe video to find out how to tickle your taste buds on your next camping trip!

Ready to try it yourself? Here is the prescription:

Campfire Lake Trout (Sleeps 4)


  • 2 whole trout, cleaned
  • 1 lemon sliced
  • 1 bell pepper, julienned
  • 2 stalks of green onion, cut into julienne strips
  • 1 ginger nut, cut into julienne
  • salt and pepper to taste
  • 1/2 pound new potatoes
  • 1/2 pound onions
  • 1/4 cup beef fat or olive oil
  • salt and pepper to taste


Potatoes: Coat the potatoes and onions with beef fat or olive oil and place in a foil bag. Place on fire for 20 minutes.

Fish: Stuff the trout with lemon, peppers, green onion and ginger. Wrap in aluminum foil and place over indirect heat over heat.

Catch your own trout? Make sure you follow Ontario Fishing Regulationsand use the Eat Ontario Fish guide to help you identify the types and quantities of fish that are safe to eat in your location.


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