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.
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
- Preheat the grill to medium-high heat with the lid closed, about 10 minutes.
- Place the grill topper over the grill and close the lid, allowing the topper to heat for an
additional 5 minutes, then lightly oil.
- Season the inside and outside of the trout evenly with steak seasoning and add a few thyme
sprigs to the cavity of each fish.
- 94
- Toss the carrots with olive oil and place on one side of the Grill Topper. Add the trout to the
- other side of the topper and grill over direct heat for about 10 minutes.
- While the carrots are cooking, place an 8-inch skillet on the grill and add the butter. Once
- melted, add the brown sugar, orange juice, salt, and pepper. Mix well.
- Remove the glaze mixture from the heat and carefully add the whiskey. Stir and place back
over the grill.
- Using a fish spatula, flip the trout over. Continue to cook the carrots, brushing with glaze,
until just tender, about 10 minutes.
- 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