My brother and his wife—both excellent cooks—lived for a few months in Mexico. The markets yielded fresh fish and vegetables on a daily basis. After many variations, they landed on this recipe that they brought home and used on local fish. It remains one of our favourites.
- 4 walleye fillets
- 1 medium Bermuda onion, sliced
- 1 cup fresh brown mushrooms, sliced
- 2 roma tomatoes, sliced
- 3 limes
- 2 jalapeno peppers
- 2 T butter
- bunch of cilantro
- 1/2 cup canola oil
- Season All
It’s a good idea to make the ‘paint’ for this recipe at home, before you head out for shorelunch. A food processor may be hard to come by at the campsite. Squeeze two limes into a small food processor. Add one jalapeno pepper, about a cup of cilantro and canola oil. Pulse until a thick paste forms. Add more lime juice if necessary. Transfer to a glass jar.
On a large sheet of heavy-duty aluminum foil, spread one tablespoon of butter. Sprinkle with Season All. Arrange half the fish in a single layer on foil. Paint the fish with the cilantro-lime mixture. Top with sliced mushrooms, tomatoes and onion. Fold aluminum to make a tight packet. Make a second packet for the remaining fish.
Place on medium hot area of fire pit and bake for 12 to 15 minutes. Remove from fire. Open packet carefully. Drain off juices. Garnish with fresh jalapeno and cilantro.