Recipes

Whole Rainbow Trout With Jack Daniel's Glazed Carrots

The fresh catch of the day is easily cooked over a live fire on the Lodge grill pan, meaning you can rest easy and enjoy a post-fishing cocktail while the pan does all the work. Pair with sweet carrots, glazed with a bit of Jack Daniel's Tennessee Whiskey, but watch for the fireworks when the whiskey hits the pan! This is a camp meal that’s sure to please every time.

Cast Iron

Whole Rainbow Trout With Jack Daniel's Glazed Carrots
Prep 15 minutes
Cook 15 minutes
Serves 2-4
Level Medium

The fresh catch of the day is easily cooked over a live fire on the Lodge grill pan, meaning you can rest easy and enjoy a post-fishing cocktail while the pan does all the work. Pair with sweet carrots, glazed with a bit of Jack Daniel’s Tennessee Whiskey, but watch for the fireworks when the whiskey hits the pan! This is a camp meal that’s sure to please every time.

Ingredients

Trout

  • 2 whole rainbow trout filets, dressed
  • 2 teaspoons Jack Daniels Steak

Seasoning

  • 4 fresh thyme sprigs

Glazed Carrots

  • 1 pound fresh carrots, peeled and stems

trimmed

  • 1 tablespoon olive oil
  • ½ cup unsalted butter
  • ½ cup Jack Daniel’s whiskey

¼ cup light brown sugar

  • 1 tablespoon orange juice
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh-cracked pepper

Directions

  1. Preheat the grill to medium-high heat with the lid closed, about 10 minutes.
  2. Place the grill topper over the grill and close the lid, allowing the topper to heat for an

additional 5 minutes, then lightly oil.

  1. Season the inside and outside of the trout evenly with steak seasoning and add a few thyme

sprigs to the cavity of each fish.

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  2. Toss the carrots with olive oil and place on one side of the Grill Topper. Add the trout to the
  3. other side of the topper and grill over direct heat for about 10 minutes.
  4. While the carrots are cooking, place an 8-inch skillet on the grill and add the butter. Once
  5. melted, add the brown sugar, orange juice, salt, and pepper. Mix well.
  6. Remove the glaze mixture from the heat and carefully add the whiskey. Stir and place back

over the grill.

  1. Using a fish spatula, flip the trout over. Continue to cook the carrots, brushing with glaze,

until just tender, about 10 minutes.

  1. Remove trout and carrots from the grill topper and serve with reserved glaze.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Matt Moore. Recommended cookware: Cast Iron Grill Topper.

Source: Lodge Cast Iron Cookbook — Lodge Museum of Cast Iron, South Pittsburg, TN