Recently, phrases like “farm to table” and “organically grown” have been circulating around the nutrition and cooking industries as a way to improve health and nutrition. This has been the case for years for outdoorsmen that enjoy spending their days on the water and in the woods pursuing game. These outdoorsmen and women take us back well beyond recent phrases like “farm to table.”
In terms of grilling, you really have two options: open flame or portable grill. We are no strangers to cooking over an open fire, but if given the option we prefer to bring along the Zippo All-Terrain Grill because it’s easy to transport and we can control cooking temperatures and times far easier than a campfire. Regardless of which style of grilling you choose, plan ahead and make sure you have a way to build a fire or a portable grill with fuel.
We have a great grilled fish recipe in a foil packet that is easy to make right on the shore with very little prep work or cook time involved.
- 4 Walleye fish filets (or any white fish)
- 2 Green Peppers, sliced
- 8 oz sliced mushrooms
- 2 Zucchini, sliced
- 1 Lemon, sliced
- Lemon & herb seasoning
- Tin Foil
- Slice the green pepper, zucchini and lemon. Tear off two pieces of tin foil that will be big enough to wrap the meal. Lay them on top of each other, shiny side down. Take a small amount of butter and grease the tin foil where you will be laying the fish.
- Lay the fish in the middle of your tin foil, sprinkle with lemon & herb seasoning. Pile a quarter of the green peppers, zucchini and mushrooms onto the fish in the middle of the tin foil.
- Take two lemon slices and squeeze over the meat and vegetables. Bring the ends of the foil together and seal shut. Do this for the rest of the fish filets.
- Place the foil packets on a hot grill and close lid. Grill for 15 minutes. The vegetables will be steamed and the fish flaky. Let cool and serve. Serves four.