During this Cook with Cabela's episode, our top chefs teach how to
prepare grilled campfire fish. Don't let the name fool you, this quick
and easy way to make delicious, citrus-flavored fish works as well on
the grill as it does over a campfire.
1 lb fillets of fresh, white-fleshed fish such as perch walleye or bass
Cabela's Tequila Lime seasoning
1 lemon, sliced
1 stick butter, cut into thin pats
Tear off a piece of heavy-duty tinfoil about 3-4 times the size of your
fish fillet. You'll want to have plenty of room to seal the foil around
the fish once you've assembled the ingredients. Turn up the edges of
the foil to keep liquid from running out.
2. Build the campfire fish
by starting with a single layer of fish fillets on the foil. For larger
fish, this might be just one fillet. Sprinkle Cabela's Tequila-Lime
Seasoning over the fish, followed by a few slices of lemon. Place two or
three pats of butter over the lemon and add in a pinch of chives or
diced onion. Splash in a tablespoon or two of orange juice and fold the
tinfoil over the fish, sealing the edges well to form a pouch.
Place the foil pouch on a grill set to medium-low heat, or on a grate
set over hot coals. A general rule is cooking fish for 10 minutes per
inch of thickness of the fillet, so cook accordingly. Smaller fillets
should only take 5-7 minutes. When this time has elapsed, open the foil
carefully to avoid any hot steam that will escape. The fish is done with
it flakes easily with a fork.