Streamside Fish & Asparagus in Foil
When you hit the grocery store to pick up your snacks and beverages on the way to the river, make a swing through the produce aisle. Grab a lemon, a bunch of asparagus, and a head of garlic. They take up next to no space in your cooler, but you’ll turn out a streamside meal fit for a 5-star restaurant.
- 1 fresh-caught trout (10-12 inches long gutted and gilled, or larger filleted)
- 8 stalks of fresh asparagus
- 2 slices of lemon
- 2 tsp. butter
- 2 large cloves of garlic (smashed)
- fresh ground black pepper
- heavy duty aluminum foil
- Start a campfire or charcoal grill so the coals will be ready to cook.
- Catch fish and keep it cool until cleaning. (You can actually use any kind of freshwater fish in this recipe, but if it’s anything but trout or salmon, you’ll want to use a fillet for sure.)
- Clean and skin/scale as soon as possible after catching.
- Tear off a sheet of aluminum foil long enough so it extends at least six inches beyond each end of fish or fillet.
- Use some of the butter to oil the side of the foil that will contact the fish and other ingredients.
- If using a whole fish, center it the long way on the foil. If using a fillet, lay the stalks of asparagus on the foil next to each other, also centered the long way on the foil.
- Salt and pepper the fish or fillet both inside and out.
- If using whole fish, place the asparagus stalks inside the cavity.
- Add butter and garlic across the fish and asparagus.
- Lay the two lemon slices on top.
- Fold and seal the packet tightly.
- Tear off a second sheet of aluminum foil long enough so it extends at least six inches beyond the ends of the sealed packet.
- Fold and seal the foil tightly to seal the first packet in a packet.
- When fire has burned downed to coals, lay the packet on them.
- Turn and shuffle the packet every couple of minutes so nothing burns.
- Cook for about 15-20 minutes.
from 50 Campfires http://ift.tt/2pOLjoM