Staying with the campfire cooking theme, I decided to go back to my roots…camping with the Boy Scouts. Hey, I have two brothers, I did a lot more camping with the Boy Scouts than I did with the Girl Scouts. There are a lot of things you can throw in foil with some butter and throw on the coals, but fish comes out best.
I was a little concerned with the fact that my fish and vegetables were all frozen, but the steaming effect that takes place inside the foil really worked to my advantage. Plus, it was probably a good thing that everything was frozen instead of just the fish. Then I would have risked the fish being under cooked or the vegetables being over cooked. As it turned out, everything turned out really well.
First things first, lay out a large piece of aluminum foil and smear a pat of butter in the center. Lay your fish on top. I seasoned my fish with a little dill. If you’re going to cook green vegetables with your fish do NOT season with lemon juice. It will make your green vegetables tough. Never cook green vegetables in acid.
Pile your vegetables on top. I used green beans and yellow squash. Note that I also added some diced pecans. Tis the season plus they’re just plain yummy. Season with salt and pepper. Add another pat of butter on top.
Fold the foil over the fish and vegetables length-ways.
Bring the long ends up to meet in the center.
Roll the ends of the foil down to seal the package.
Use tongs to set the packages on the hot coals, but outside of the fire. You’ll need to turn and rotate them every couple of minutes. Small tilapia filets will only take 10-15 minutes to cook. I let mine cook for 20 minutes because it was frozen.
Hot juicy goodness right off the fire.
Tender, flaky fish.
I want to play with this recipe with some different seasonings, vegetables and fish. It’s very easy to do. My biggest complaint would probably be trying to get everything from the inside of the foil to the plate, but then why dirty a dish?