Although nothing beats a pan fried walleye fillet, I'm looking for other ways to cook freshly caught fish. Others have made reference to wrapping fish in foil packets and cooking them over the fire, but I was hoping some of you could share your techniques or recipes. Do you butter the foil first? Over the grate, or directly in the coals? Cooking times? Favorite seasonings? Can you cook veggies or rice in the same foil packet as the fish? I'm not much of a cook, so any help is appreciated.

You can cook anything in foil. Fish, fowl, meat, veggies and entire meals. You need a lot of really good hot coals (you're not cooking with flame), maybe less so with fish, since it doesn't need to cook quite so long. We do steak or burgers with potatoes and carrots (onions if you like), burger side down first (or some margarine like squeeze Parkay on a steak). In case you can't tell I'm not a fish eater, but you should be able to wrap it in foil with a little Parkay and some seasonings and get 'er done in no time.

I swear by the foil cooking method I use a little Cajun seasoning in mine or some garlic powder. Don't forget the butter and they will stay moist and taste great. Remember to fold the foil so you can open one of the packets a little to see if the fish is done until you get a feel for how long it takes to get them just the way you like them.

Butter and a couple slices of fresh lemon. Cook until fish flakes easily.

Foil. Margarine. Fish fillet. More margarine. Spices. Seal shut. In coals for 10 minutes (?). Flip. On coals for another 5 minutes (?). Longer if on the grate.

For spices you can use whatever you like. It can be commercial fish seasoning or your own mix. I use lemon pepper often. My favorite is probably none -- just the margarine.

I don't think you can cook rice with it. Rice is a boiled thing. I have cooked carrots with the fish before. Slice them first. Sprinkle some water in the packet. I'm sure that would work with other veggies, as well.

If it is night one, and you have a fire going to cook your foil fish, why not have a baked potato and corn on the cob?

Baked Potatoes -- Wrap baking potatoes in heavy-duty foil before leaving home. Put them in the campfire coals in camp. Turn frequently. They may take an hour or more. They should feel slightly soft when pressed. Serve with butter, salt, and pepper.

Corn-On-The-Cob -- Soak the unhusked corn in the lake for at least 30 minutes but not longer than 2 hours. It may have to be weighted down with a rock. Watch out for critters trying to rob you! Shake off the excess water and throw the corn right on the coals. Turn frequently. It should take 20 - 25 minutes to cook. Corn should feel slightly soft when pressed. Peel back the husk to use as a handle. Season with butter, salt, and pepper.

have you try steaming fish...you have the option to fillet the fish or just scrape off the scale and cut it in half or smaller pieces to fit the bowl (bowl should be small enough to fit inside the pot)...this is alot easier with smallies...fill the pot with some water and place sticks or rocks in the water to hold up the bowl of fish...this acts as a steamer (also this requires a cover)...put in your favorite spices and steam till the fish gets flaky...mmmmmmmmmm good eatin

Has anyone tried plank grilling. I am planning on trying it at home first. Read this link It sounds easy to me.

http://bbq.about.com/od/fishandseafood/a/aa100204a.htm

Poppin, also try poached fish. No! I don't mean "poached" as in taken illegally! :-) Simply slide your filet into a fry pan of boiling water. When it turns white, remove and serve with some melted margarine on the side for dipping. Mmmmmmm.

Thats not a bad idea...sounds like one of them fillet at old country buffet...lol

Foiling is easy. Fresh fillet(s). I use a basic Italian seasoning on foil, then butter or margarine, then fillet, then butter again, then seasoning again. Crease fold and throw on grill over hot coals. cook 7-10 min. Open and check for flakiness, maybe flip over if not quite done.

I usually do "poor mans lobster" with Northerns. Fillet, cut in pieces, throw in boiling pot to which a little salt and butter has been added. Cook for about 5 -7 min. The pieces will turn white and kind of float up. Drain off water, dip in melted butter.

Yeah!! thats what I'm talking about...

Andy

Another good fish marinade is itailian dressing. Drissle that on before foiling, or brush it on when grilling (I've only done that at home). You could probably put it on after cooking as well.

Awesome poached fish recipe passed down through the ages.

1. Gut your fish
2. Add shrimp ramen noddle flavoring* to cavity for trout and walleye ( dillweed, ragweed, and rosemary for bass)and seal well (at least 3 twists) in a pouch made of 4 layers of tin foil.
3. cook on coals for 3.5 minutes then flip and cook for 3.5 min. on other side
4. peel skin
5. lift meat off bones w/ fork and enjoy.

*not the noodles, just the little packet of flavoring that comes with the noodles.