Title: Fish Fillets
Yield: 4 Servings
Cooking time: 15 minutes
Preparation time: 15 minutes
Category: Entree, Fish, Camping, Foil Pack
Cuisine: American
Source: Fix it in Foil
Cut 4 pieces of heavy-duty aluminum foil, each large enough to wrap around 1 fish fillet. Spray with nonstick spray oil.
Place 2 tablespoons chopped onions on each piece of foil and top with a fish fillet.
In a small bowl, mix melted margarine, lemon juice, parsley, dillweed, salt and pepper. Pour equal portions of the mixture over each fillet, then sprinkle with paprika.
Wrap the foil in a flat pack around each fillet. Wrap a 2nd layer of foil around the fish, twisting the ends to make a 2-handled pack, twist ends up to make retrieving the packs from coals easy.
Bury the fish in hot coals and cook for 8-15 minutes or until fish is white and flaky.
Use whole fresh fish, like trout. Season the inside of the cleaned fish with salt & pepper. Add some chopped onions, chopped celery, chopped tomatoes and 1 tbs of margarine. Wrap in foil and cook as directed.
In place of butter mixture, spoon prepared basil pesto over fillets and arrange sliced carrots around the fish. Increase cooking time by 8-10 minutes.
Turn this into a sandwich recipe by sreving the cooked fish on a bun or hoagie roll with mayonnaise, Dijon mustard or tartar sauce. Add lettuce and tomato slices.