Don’t let the name fool you; this quick and easy method for preparing delicious, citrus-flavored fish is equally effective on the grill as it is over a campfire.
Essential Ingredients for Campfire Fish
- 1 lb fillets of fresh, white-fleshed fish such as perch, walleye, or bass
- Culinary seasoning (e.g., Tequila Lime seasoning)
- 1 lemon, sliced
- Chives, diced
- 1 stick of butter, cut into thin pats
- Orange juice
Preparation Directions:
1. Tear off a piece of heavy-duty aluminum foil about 3-4 times the size of the fish fillet. Ensure there is ample room to seal the foil around the fish once the ingredients are assembled. Turn up the edges of the foil to prevent any liquid from leaking out.
2. Begin assembling the campfire fish by placing a single layer of fish fillets on the foil. For larger fish, this may consist of just one fillet. Generously sprinkle the seasoning over the fish, followed by a few slices of lemon. Place two or three pats of butter on top of the lemon, and add a pinch of chives or diced onion. Drizzle in a tablespoon or two of orange juice, then fold the tinfoil over the fish, sealing the edges securely to form a pouch.
3. Position the foil pouch on a grill set to medium-low heat, or on a grate above hot coals. A general guideline is to cook fish for 10 minutes per inch of thickness of the fillet; therefore, adjust cooking time accordingly. Smaller fillets usually require only 5-7 minutes. Once the time has elapsed, carefully open the foil to avoid escaping steam. The fish is ready when it flakes easily with a fork.
