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KaylaGunter
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Most of us use to cook fish on camping because we can easily catch them from the lake where we camping.
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kanoes
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foiled in the fire works just great. cooks in no time.
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oldgentleman
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I like the Montreal Steak spices too, also lemon pepper and grilled is really good.
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Snipit
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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.
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thecanoeman
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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.
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Snipit
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when cooking in the foil method... do you have to flip the packets over or will they "poach" themselves?
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izzy
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Excellent idea Mr. Barley - not much to clean up after cooking. Izzy
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mr.barley
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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.
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MooseTrack
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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.
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moose plums
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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.
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buzz17
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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.
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aquaphile
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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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Fish_Bones
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Chef Paul Prudhomme Blackened Seasoning.
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Snipit
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you guys have come up with some great ideas. I'll have to pack another food bag for all the extras!! I love the ideas of veggies in with the fish. something i never considered, but seems appealing.
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brerud
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I sometimes do a bear creek clam chowder with trout. Our group calls it trouter and is very good. We usually cook the trout in foil and then add cooked trout to our chowder so we can portion things out a little better.
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scotchieguy
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Paul Prudhomme's is my favorite as well. Just make sure it is fresh--check expiration date. Like all good cooking, fresh spices are the best. Next time I will try a little fresh lemon juice.
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Savage Voyageur
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Just cut up the fish you cleaned into bite sized chunks and dump into a Bear Creek chowder soup mix. Cook for 15 min and the fish is done.
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Jackfish
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.
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Jackfish
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This is an awesome thread. Great ideas here. Thanks to all.
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