OUTDOOR RECIPES: Healthy Shore LunchNo wilderness fishing trip is complete without a shore lunch of fried fish, potatoes and onions — fried onions, of course. The traditional shore lunch is tasty, to be sure, but it won’t win any awards for being healthy.
No wilderness fishing trip is complete without a shore lunch of fried fish, potatoes and onions — fried onions, of course. The traditional shore lunch is tasty, to be sure, but it won’t win any awards for being healthy.
With that in mind, the people at Wilderness North, a Thunder Bay, Ont.-based outfitter that offers a variety of fly-in fishing trip packages, recently shared a healthier shore lunch alternative in their monthly online newsletter. The recipe calls for salmon, but walleyes, trout, northern pike or other readily available fish easily could be substituted.
The recipe, which calls for cooking the fish in foil over an open fire, also includes peppers, onions and mushrooms.
Healthy Shore Lunch
Salt, pepper, and fresh dill
1 large salmon or similar fillet (enough for at least 2 people)
Veggies (peppers, onions and mushrooms)
Place a couple of large sheets of aluminum foil on table. Fold the sides so the juices don’t run off the sheets. Place fillet on top of foil. Drizzle olive oil on fish to coat both sides. Season with salt, pepper and dill to your personal preference; then squeeze the juice of one lemon over the fish.
Chop up veggies into slices or strips. Use enough peppers, mushrooms and onions to make a good-sized side dish for one person. Cover fish with veggies. Carefully wrap fish in foil to make a packet. If necessary, use more foil and add a couple more layers; cinch up the edges.
Place the packet on a grill over a roaring fire or hot coals. Depending on the size and thickness of the fish — and how hot your fire is — cook the fish at least 20 minutes; turn packet over every 10 minutes or so.
Remove packet from grill. Carefully peel or slice it open. Remove fish and veggies and dish onto plates. Enjoy.
• More info: wildernessnorth.com.