CEDAR PLANKED TROUT 6 trout fillets olive oil rosemary favorite Campfire Cafe Spices 6 wooden planks or boards brass tacks Soak planks in water for at least 24 hours. Fashion aluminum foil "catch buckets" on the bottom of the boards. Tack each fillet to a plank, brush with oil, season and position standing around the fire near coals. Bake trout for approximately 15 to 20 minutes, until fish becomes flaky and done. Serve on the board, or remove and platter fish.
CRAB-STUFFED FISH FILLETS 4 grouper, snapper or catfish fillets 1/2 cup green onion, minced 3 tbs butter 1/2 lb crab meat 1/2 cup fresh bread crumbs 1/4 cup fresh parsley, chopped 1/4 cup heavy cream 1/2 cup dry white wine 1/3 cup butter, melted 1 tsp Campfire Cafe Cajun Kickin seasoning salt and pepper Sauté onion in butter for 5 minutes over medium heat. Remove from fire and mix in crab meat, bread crumbs, parsley, cream, and Cajun seasoning. Season fish lightly with salt and pepper. Spread stuffing mixture over fillets and roll; secure with wooden bamboo skewer. Put fish into a quick-release foil-lined 12 Dutch oven. Combine wine and butter, pour mixture over fish. Bake over medium heat for 30 minutes, or just until the fish turns opaque, basting frequently with sauce.
DUTCH OVEN-ROASTED TROUT 4 whole trout, cleaned 1/4 cup coarse sea salt fresh rosemary, chopped fresh ground peppercorns 8 strips thick-cut bacon Rinse trout in cold water. Dissolve salt in 2 quarts of water. Add the trout, cover the bowl and refrigerate for 24 hours to firm up the fish. Remove fish from water, season with rosemary and ground pepper; wrap each trout in two slices of bacon. Place in quick-release foil-lined 14 Dutch oven. Cover and hang low over high heat for 10 minutes. Raise to higher hook, continue baking for 20 minutes. Fish is done when bacon is fully cooked.
FISH TACOS with TROPICAL FRUIT SALSA 12 flour tortillas 1 tbs fresh lime juice 3 tbs olive oil 4 fish fillets 6 scallions, chopped 2 tbs chipotle chilies in adobo sauce (optional) 3 cups mixed greens, shredded Whisk together the lime juice and olive oil, with salt and fresh ground pepper to taste. Season the fish with salt and pepper. Heat 3 tbs. olive oil until hot but not smoking, then add the fish and sauté until just cooked through, about 3 to 4 minutes. Add scallions while fish is cooking. Toss the cooked fish with finely chopped chipotles. If you don t like it hot - leave out the chipotles! Toss the mixed greens with the lime dressing. Fill taco shells with greens, fish mixture and Tropical Fruit Salsa. Serves 6 Per serving (excluding unknown items): 428 Calories; 13g Fat (27% calories from fat); 35g Protein; 42g Carbohydrate; 66mg Cholesterol; 428mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 3 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat
GRILLED FISH bass or catfish filets (1/2 lb per person) Campfire Cajun Lemon Pepper seasoning 1 small lemon, squeezed for juice 1 or 2 sticks butter, cut in pats Sprinkle fish filets with lemon pepper seasoning on each side. Lightly sprinkle lemon juice over fish filets. Place in single layer in foil pouch or smoker bag. Place pats of butter on filets and seal pouch well. Place pouch on Swing Grill over medium heat. Cook for approximately 15 minutes or until fish is done. Per serving (excluding unknown items): 324 Calories 26g Fat (72% calories from fat) 20g Protein 3g Carbohydrate 115mg Cholesterol 481mg Sodium Food Exchanges: 3 Lean Meat; 1/2 Vegetable; 3 1/2 Fat
MARINATED GRILLED SALMON 10 salmon filets, 1-1/2 thick 2 lemons, juiced 1/4 cup fresh parsley 6 tbs garlic, chopped 1/2 cup butter, melted 1 pkg Hollandaise sauce mix 1 cup shrimp, cooked and cubed 1 can lump crabmeat, drained Melt butter, add juice of one lemon, garlic, and freshly chopped parsley. Marinate salmon overnight if possible. Preheat the Swing Grill, then swing out from fire and spray with cooking spray to prevent sticking. Spray away from fire, as cooking oil is highly flammable. A fish griddle may be used if available. Grill salmon over medium heat until meat flakes, turning only once (about 8 minutes per side, depending upon the heat) - do not overcook! Shrimp Hollandaise Sauce: Make Hollandaise sauce according to package directions. Add cubed cooked shrimp and crabmeat. Add juice of 1/2 a lemon, and heat until thickened. Serve over salmon. Per serving (excluding unknown items): 247 Calories; 8g Fat (31% calories from fat); 39g Protein; 3g Carbohydrate; 121mg Cholesterol; 333mg Sodium Food Exchanges: 5 1/2 Lean Meat; 1/2 Fat
PEACHY ALMOND SALMON 1 2-lb salmon filet 1 can sliced peaches, with juice 1/2 cup slivered almonds 2 tbs cornstarch 3 tbs butter 2 lg eggs 1 cup milk 2 cups flour 1/2 cup olive oil Drain peaches and preserve the juice. Dice peaches into small bite-size pieces. Melt butter in skillet over medium fire. Add almonds and toast until slightly browned. Add cornstarch and whisk until completely blended with butter. Add the peaches and the juice. Stir and continue to simmer until sauce thickens slightly. Set aside to keep warm we use our Warming Grill for this. Combine eggs and milk and whisk well. Slice salmon fillet into 2-inch strips. Dip fish slices into the egg and milk mixture and dredge with flour. Heat olive oil in skillet and fry the fish strips until golden brown. Remove from skillet, top with peachy almond sauce and serve hot. Per serving (excluding unknown items): 503 Calories; 28g Fat (50% calories from fat); 30g Protein; 32g Carbohydrate; 129mg Cholesterol; 153mg Sodium Food Exchanges: 2 Starch/Bread; 3 1/2 Lean Meat; 4 1/2 Fat
RED SNAPPER ISLAND STYLE (SNAPPER STEW) 4 snapper filets, 4 to 6 ounces each 1/2 cup onion, diced 1 cup fish stock or clam juice 1 can diced tomatoes w/chilies 1 cup chicken broth 1/2 cup green and red pepper, diced 3 to 4 tablespoons flour 1/2 tomato, diced salt and pepper, to taste a few drops of Tabasco peanut oil, for frying Heat oil in skillet. Add green & red peppers and onions. Sauté until translucent. Remove from skillet. Salt and pepper each filet, then dredge in flour to prevent sticking. Sauté each side of filet approximately 4 to 5 minutes in the same skillet. Remove filets and keep warm. Add 2 to 3 tablespoons of oil and allow to heat. Sprinkle 3 to 4 tablespoons of flour into the oil. Add fish stock (or clam juice) and chicken broth until thickened to consistency of gravy. Season with Tabasco; add onions, peppers and tomatoes (canned and fresh) and cook for 2 to 3 minutes. Pour over fish filets and serve immediately. Serves 4 to 6
SAVORY TUNA CAKES 3 med zucchini, shredded 4 cans white tuna in water 1 loaf French bread 4 eggs 1 cup onion, chopped 4 tsp lemon juice 1 cup peanut oil 1 cup mayonnaise 1/4 cup ketchup 1/4 cup cocktail sauce 2 tsp hot sauce 1 tbs Dijon mustard 1/4 cup onion, finely chopped Cube the loaf of bread. Finely shred zucchini; pat dry. Mix zucchini with tuna (drained), bread cubes, eggs, onion, lemon juice, salt and pepper to taste. Shape mixture into 3-inch round patties. Fry in about 6 tablespoons of peanut oil until golden brown. Serve on croissants, with tomato slice and lettuce leaf. Put a dollop of sauce on top. Sauce: Mix mayo, cocktail sauce, ketchup, hot sauce, mustard, and onion. Blend until smooth.
SPIT-GRILLED WHOLE SALMON 1 whole salmon, 4 or more lbs - cleaned, not skinned olive oil salt to taste fresh ground pepper to taste chopped parsley or dill lemon wedges Run the spit through the whole fish, lengthwise, beginning at the tail and going through the mouth. Tie the fish at 3- inch intervals with kitchen string around the spit to hold it in place. Place the spit over a hot fire with a good bed of coals, but no direct flame. Brush fish generously with olive oil and sprinkle lightly with salt. Turn, brushing with oil every few minutes, until fish is done and reaches an internal temperature of 140 to 150 in the thickest part of the fish. Remove from spit onto a large platter, season with pepper and surround the fish with parsley or dill and lemon wedges. Slice into serving portions.
TAP DANIEL 1 sm shallot, minced 3/4 cup butter 1/4 cup Jack Daniel's Whiskey 3 cups heavy cream 1/2 cup mushrooms, sliced 6 6-oz fish fillets (tilapia, catfish, sea bass) 1 lemon, juiced Topping 1/2 loaf French bread, torn in small pieces 1 cup mushrooms, sliced 8 green onions, sliced tops and all 1 stick butter, melted Sauté shallot in butter. Add Jack, and heat until liquor is burned off. Add cream slowly while stirring over low heat; add mushrooms and cook until softened. Salt and pepper fillets, and sprinkle with lemon juice. Single layer fillets in bottom of quick release foil-lined 14 Dutch oven. Mix topping ingredients and pile on top of fish fillets. Bake approximately 20-30 minutes over medium fire on middle hook until fish is done and flaky. Exact cooking time will vary depending on the thickness of the fillets and the type of fish. Serve sauce over fish with extra chunks of crusty French bread.
TEQUILA TANGERINE GRILLING SAUCE 2 tangerines, juice and zest 1 lemon, juice and zest 2 tbs tequila 3 tbs extra virgin olive oil 1 tsp parsley, fresh chopped 1/2 tsp thyme, fresh chopped 1/4 tsp course ground black pepper 2 tbs green onions, minced 2 tbs yellow bell pepper, diced Mince fine the zest from tangerines and lemon. Combine the zest, olive oil, juice from one tangerine, one lemon, tequila, herbs and black pepper in a small bowl; mix well. Marinate fish filets, chicken breasts, pork chops or ribs for two hours, and they will taste great! Pour the marinade off the meat and into a small bowl and reserve for basting during grilling.
TROPICAL FRUIT SALSA 1 can Tropical fruit cocktail, finely diced 1 avocado, diced 2 tsp cilantro, chopped fine 1/4 cup red onion, chopped 1 tsp jalapeno, seeded and chopped fine 1 tbs fresh lime juice salt and ground pepper In bowl, gently toss together all the ingredients. Serves 6 to 8 Per serving (excluding unknown items): 77 Calories; 5g Fat (55% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Fruit; 1 Fat
WALNUT STUFFED SALMON 2 tsp olive oil 1/4 cup minced onion 1 clove garlic, minced 2 cups chopped spinach 1/2 tsp each salt and pepper 3/4 cup each white AND brown rice, cooked 1/4 cup shredded cheddar cheese 1 tsp lemon zest 1/2 cup chopped walnuts 2-lb salmon fillet Heat oil over medium heat in large skillet. Add onions; cook until tender but not browned, about 5 minutes. Stir in garlic, spinach, salt and pepper, and cook just until spinach starts to wilt about 3 minutes. Remove from heat. Add cooked rice to spinach and stir in lemon zest until well combined. With a sharp knife, make an incision along the length of the salmon fillet to make a pocket. Stuff with rice mixture. Place salmon on pizza pan and bake in Dutch oven until fish is cooked through, about 15 to 20 minutes. Transfer to cutting board and let rest 10 minutes before slicing. Serves 4 to 6
Nutritional information is provided for some recipes. All information is intended for general knowledge only and is not a substitute for medical advice. The calculations should not be considered absolutely correct, nor relied upon for any serious condition related to diet. Publisher