Camp Kitchen: Tin-foil whole fish

Had some luck with the rod and reel during the day? Here's the best way to turn that fish into a delectable supper.

Ingredients

• 1 whole fish scaled and cleaned (snapper is a great option!)
• 1 red onion
• 1 tsp mustard seeds
• 1 tomato
• ¼ cup shredded coconut
• ¼ cup coriander
• 1 lime
• 2 lemons
• Pinch raw sugar
• Pinch salt & pepper

2

Cookware needed

• Campfire Camp Grill

Method

• Finely dice onion, tomato and coriander. Place into a medium mixing bowl.
• Add mustard seeds and shredded coconut and stir through.
• Next squeeze lime and one lemon in to the bowl followed by a pinch of sugar. Mix well.
• Slice second lemon into wedges.
• Place (scaled and cleaned) whole fish on to an oiled sheet of tin foil.
• Fill the inside of the fish with ¾ of filling and ¾ sliced lemon wedges. Top with leftover filling, lemon wedges, and salt and pepper to taste.
• Wrap and seal fish in tin-foil sheet. Place on campfire grill over low coals for 30 to 45 mins depending on fish size.
• Serve with grilled veggies and camp oven rice.