Fancy looking but campfire/grill friendly - with this new twist to outdoor cooking, camp food never tasted so good!
Author: Wisconsin Milk Marketing Board, adapted by Family Health Network staff
Suggestions: Although store-bought fish will do, part of the fun of camping can be fishing. If so inclined, fillet your catch and then cook over the campfire or grill!
Serves: 8 person(s)
Preparation Time: 15 mins
1 stick butter
4 potatoes, thinly sliced
1/2 cup fat-free sour cream
8 Walleye fillets or other firm white fish
3/4 tsp lemon pepper, or to taste
3/4 tsp salt
1/4 tsp garlic powder, or to taste
2 tomatoes, sliced
1 medium onion, sliced
1/2 cup shredded Wisconsin mozzarella cheese
1/2 cup shredded Wisconsin cheddar cheese
4 tsp parsley flakes, or as desired
Place sliced potatoes over bottom of pan. Brush a thin layer of sour cream on both sides of Walleye fillets and sprinkle with lemon pepper, salt and garlic powder. Place fillets in pan on top of potato slices. Lay sliced tomatoes over fish and add sliced onions over the tomatoes. Cover all with Mozzarella and Cheddar cheese. Sprinkle parsley flakes over top of cheese.
Cook over low to medium heat, approximately 20 minutes or until potatoes are soft and fish flakes easily.
CAMPFIRE: Follow directions for grilled method, except wrap each serving individually in heavily buttered aluminum pouches. Seal edges well and place pouches potato side down in the coals of the campfire. Cook, until done, watching closely to prevent burning. Time of cooking depends on temperature of the coals, usually about 20 minutes.
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