Cook is rewarding, fun and probably not as difficult as you think. If you are looking for something different from the traditional voices of chicken or steak grilled fish that might be interested in looking. If you buy in advance or take your meal is fresh in your way, there are several ways to prepare it. Here are some great campfire recipes to get started. Remember, as a focus for many recipes, cooking times may need to adjustdepending on how hot the coals.
FOIL FISH
Pairs perfectly with grilled corn on a sheet.
4 fish fillets (white fish works well)
2 tablespoons butter
2 stalks celery, quartered
2 carrots, quartered
1 whole lemon, halved
Salt and pepper
On two separate pieces of aluminum foil, two of the fish fillets in the center. Put half tablespoon of butter on each fillet. Squeeze half a lemon in a couple and the other halfanother. Season with salt and pepper and half the carrots and celery into each other, then freely wrap the foil around the fish. Place on hot coals or, depending on how hot the coals, use a barbecue grill. Bake for 15-20 minutes, until fish is flaky.
SALMON CEDAR RUST
Add the cedar planks not only are there some additional flavor smokey.
1 Cedar plank long enough to meet your salmon fillet
1 salmon fillet large scale, but with the skin
¾ cup olive oil
1Tablespoon rosemary
1 tablespoon thyme
Juice of half a lemon
Salt and pepper
Open to the heat during a fire and the fire to cook, enjoy the cedar planks in water for 30 minutes. Brush salmon with olive oil and then gently rub the rosemary and thyme. Season with salt and pepper. Place the board on a rack grid that is almost touching the coals. Turn the board over to get to 2 minutes on each side of the smoke. Place salmon fillets skin sidedown on the board and cover with a tent free paper fish to steam for 20 minutes to boil. Remove the salmon from the table, or serving from the cedar. Press about the lemon just before serving.
SNAPPER SOUP
Break Out The Dutch oven! Cast iron is a staple food recipes fire.
1 pound red snapper, cut into 1 inch pieces
2 cups chicken broth
¾ cup coarsely chopped carrots
½ cup celery, coarsely chopped
2 cloves of garlicGarlic, finely chopped
1 medium onion, yellow, coarsely chopped
1 tablespoon paprika
¼ teaspoon pepper
½ teaspoon salt
1 cup frozen peas
Put the pan over the hot coals. Bring the taste of chicken broth, celery and carrots, garlic and onions, paprika, salt and pepper and peas to boil for 5 minutes. Add the snapper and simmer for 10 minutes.
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