There’s no doubt that a relaxing day spent sinking a line is one of life’s most enjoyable experiences. The best part of it all? Eating what we catch! We’re always on the hunt for new ways to cook what we hook, and these 5 recipes fit the bill. The next time you reel in an impressive fish and are wondering how to enjoy it at the campsite, why not give one of these easy and delicious Hook and Cook recipes a shot?
Perfect Grilled Whole Fish
Courtesy of Jonathan Miles at FieldAndStream.com
- 1 whole fish, scaled and gutted, up to around 2 lb. (snapper, bass, trout, flounder, striped bass, and bluefish work best)
- 1 tbsp. vegetable oil
- 1 lemon
- Salt and freshly-ground black pepper, to taste
- Heat the grill on high. Once the grates are hot, turn down to medium. If using charcoal, simply rake the coals to ensure an even layer of heat. Clean the grill with a wire brush.
- Make three diagonal cuts in each side of the fish, straight to the bone. Rub both sides of the fish with the oil, then salt and pepper it.
- Lay the fish on the grill, uncovered, and leave alone. After 5 minutes, use tongs to gently pry the fish from the grates to ease it free from any sticky spots. Set it back down and leave alone for another 2 to 3 minutes.
- Slide a long-handled spatula beneath the fish’s heaviest section and gently roll it over.
- Continue cooking for up to 10 minutes, depending on the size of the fish. To check for doneness, use a knife to probe the diagonal cuts you made in the flesh. The meat should look opaque. Gently place the fish on a platter, squeeze some lemon juice onto it, and serve.
Poor Man’s Lobster
Courtesy of FishNews Blog at FishingRSSFeeds.com
- Burbot, cut in chunks
- 2 quarts water
- ½ cup sugar
- ¼ cup salt
- Juice from 1 lemon
- Melted butter and lemon juice for dipping
- Combine water, salt, sugar and lemon juice in large pot.
- Bring pot to boil.
- Drop in the burbot and boil, just until fish rises to the surface.
- Serve with melted butter and lemon juice.
TIP: Leftovers make a great “lobster” salad!
Trout with Mustard Sauce
Courtesy of Kelly Bastone at Backpacker.com
- 1 package McCormick Hollandaise sauce mix
- ¼ cup butter (or 4 tbsp. olive oil)
- 1 tbsp. Dijon mustard
- 1 tsp. dried tarragon
- 1 tbsp. cooking oil
- 1 cup water
- 4 trout fillets
- Heat oil in pan until sizzling.
- Cook fish until flesh is flaky.
- To make sauce, fork-whisk water, butter (or olive oil), and contents of sauce packet.
- Add mustard and tarragon and bring to a boil.
- Pour over trout.
TIP: Flavored rice makes a great side dish for trout.
Courtesy of BassOnHook.com
- 4 pounds carp
- ¼ pound bacon
- ¼ cup onion, chopped
- 1 cup tomatoes
- ¼ teaspoon salt
- ¼ teaspoon sugar
- Fry bacon in a Dutch oven or small kettle until crisp.
- Add other ingredients and simmer for 45 minutes.
Easy Grilled Fish in Foil Packets
Courtesy of Gina at SkinnyTaste.com
- 4 porgy fillets, about 5 oz. each
- 4 tsp. olive oil
- Salt and fresh pepper, to taste
- 4 sprigs fresh herbs (parsley, rosemary, oregano)
- 1 lemon, sliced thin
- 4 large pieces heavy duty aluminum foil, about 18 to 20 inches long
- Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
- Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each.
- Fold up the edges so that it’s completely sealed and no steam will escape, creating a loose tent.
- Heat half of the grill (on one side) on high heat with the cover closed.
- When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill.
- Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through.