Campfire Cooking Recipes – Fish

March 31, 2022 0 Comments

Cooking over the fire is rewarding, fun, and probably not as difficult as you think. If you’re looking for something different than traditional grilled chicken or steak, you may want to consider fish. Whether you buy it ahead of time or eat it fresh for dinner on the go, there are several ways to prepare it. Here are some great campfire cooking recipes to get you started. Remember, as with many campfire recipes, cooking times may need to be adjusted depending on how hot the coals are.

ALUMINUM FISH
Pairs perfectly with grilled corn on the cob.

4 fish fillets (white fish works well)
2 butter spoons
2 celery stalks, quartered
2 carrots, quartered
1 whole lemon, cut in half
Salt and pepper

On two separate pieces of foil, place two fish fillets in the center. Put a half tablespoon of butter on each fillet. Squeeze half of the lemon on one pair and the other half on another. Salt and pepper to taste and add half the celery and carrots to each, then wrap the fish loosely with foil. Lay over hot coals or, depending on how hot the coals are, use a grill. Cook for 15-20 minutes, until fish is flaky.

GRILLED CEDAR SALMON
Adding the cedar plank not only gives it an extra smoky flavor.

1 cedar plank long enough to fit the salmon fillet
1 large salmon fillet, scaled but skin on
¾ cup olive oil
1 tablespoon rosemary
1 tablespoon thyme
juice of ½ lemon
Salt and pepper

Turn the heat to medium and while the fire is cooking, soak the cedar plank in water for 30 minutes. Brush the salmon with the olive oil, then gently rub in the rosemary and thyme. Sprinkle with salt and pepper to taste. Place the board on a grill rack that almost touches the coals. Flip the board after 2 minutes so both sides are smoking. Place salmon fillet skin side down on board and cover loosely with foil to allow fish to steam for 20 minutes. Remove salmon from board or serve from cedar. Squeeze lemon over top just before serving.

SNAPPER SOUP
Break out the dutch oven! Cast iron cooking is a staple of campfire cooking recipes.

1 pound red snapper, cut into 1-inch pieces
2 cups of chicken broth
¾ cup coarsely chopped carrots
½ cup coarsely chopped celery
2 garlic cloves, minced
1 medium yellow onion, coarsely chopped
1 tablespoon paprika
¼ teaspoon pepper
½ teaspoon of salt
1 cup frozen peas

Place the dutch oven over the hot coals. Boil chicken broth, celery and carrots, garlic and onion, paprika, salt and pepper, and peas for 5 minutes. Add the snapper and simmer for another 10 minutes.

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