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Boundary Waters Quetico Forum BWCA Food and Recipes Cooking fish |
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12/31/2007 08:21PM (Thread Older Than 3 Years)
Do you have a favorite way to cook fish other than frying? I love the shore lunch... battered and cooked in tons of oil over an open fire... but we are looking for an alternative. Something faster and easier to clean up.
We keep thinking about wrapping filets in foil with spices and some sort of butter or oil... but would hate to make a mess and ruin those BW gifts.
We keep thinking about wrapping filets in foil with spices and some sort of butter or oil... but would hate to make a mess and ruin those BW gifts.
01/01/2008 05:08AM
I came up with a simple recipe on my last trip, it taste great and is very easy to clean up. sometimes I get tired of all the oil, batter and mess too. I used Walleye fillets and sprinkled Montreal steak seasoning on them, then cooked in butter. I tried both wrapped in foil and pan fried both ways were equally great.
01/01/2008 09:02AM
This is a fast and easy recipe that I like to use with fresh pike fillets.
Pike fillets cut up into 6-inch pieces
Fresh zucchini cut into 1/4 inch pieces
Butter or good old squeeze butter
Lemon juice
Dill
Put some butter on aluminum foil. Place fillets on top of butter. Add some zucchini, dill and lemon juice. Top with butter and wrap with more foil. Make sure it does not leak. Place on fire and cook until done. 15 min is usually enough, but it depends on how much fish and zucchini are in the foil packets. Remove, open carefully, and enjoy.
Pike fillets cut up into 6-inch pieces
Fresh zucchini cut into 1/4 inch pieces
Butter or good old squeeze butter
Lemon juice
Dill
Put some butter on aluminum foil. Place fillets on top of butter. Add some zucchini, dill and lemon juice. Top with butter and wrap with more foil. Make sure it does not leak. Place on fire and cook until done. 15 min is usually enough, but it depends on how much fish and zucchini are in the foil packets. Remove, open carefully, and enjoy.
For those interested (not to advertise) I am an outfitter and guide.
01/01/2008 09:52AM
Another alternative to foiled or fried is right on the fire grate. When you fillet your fish (usually walleye), leave the skin and scales on it. Squeeze a little squeeze butter on the flesh side of the fillet and spread it around. Then sprinkle a little lemon pepper and paprika on the fillet and place it on the fire grate. When it's done just take a fork and scrape the meat off the skin. Works pretty slick. We call it walleye on the half shell. It would probably work just as well in a fry pan over a cookstove also.
serenity now
01/01/2008 11:32AM
We have done lake trout fillets in tin foil with herbs, butter, and garlic in foil....very tasty. Onion would also be a nice addition to this. Serve on a bed of seasoned wild rice. Try adding pine nuts and morel mushrooms to the rice. This would be good with all types of fish.
"I am haunted by waters"~Norman Maclean "A River Runs Through It"
01/02/2008 07:17PM
Another foil recipe:
fish (nice size pike fillets work great!), baby carrots, baby red potatoes, onions, butter and stuffing. I prefer stuffing on the side but can be done in the foil.
fish (nice size pike fillets work great!), baby carrots, baby red potatoes, onions, butter and stuffing. I prefer stuffing on the side but can be done in the foil.
I love fishing. You put that line in the water and you don’t know what’s on the other end. Your imagination is under there. Robert Altman
10/07/2013 08:51PM
This is an awesome thread. Great ideas here. Thanks to all.
"Keep close to Nature's heart, yourself; and break clear away, once in a while, and climb a mountain or spend a week in the woods. Wash your spirit clean." ~ John Muir
02/11/2020 01:16PM
Try ponassing a fish. No oil, no seasonings, just the raw fish roasted over flame. Getting a sense of the natural taste might help you figure out which seasonings/preparation methods make most sense to you. Plus it's a fun skill to have!
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