Here's a yummy camping treat that I whipped up for our most recent trip to Stone Mountain. If you haven't guessed it yet, I love to marinate fish and cook it up the night we get there after setting up camp. All the legwork is in the marinades and that can be done at home before you even get to the site. So by the time you're ready for dinner; tired from driving and setting up camp, all you need to do is pull out your marinated dinner and grill it up. Easy peasy.
To top it off, this meal is tasty, healthy, and quick to clean up. If you're looking for something a bit different from typical camp food, read on. Here's what you'll need:
For the Fish Tacos:
1/4 Cup of Olive Oil
1 Tbsp of Honey
2 tsp of Cilantro, Chopped
2 tsps of Garlic (2 Cloves), Minced
1/2 Lime, Juiced
A Few Good Shakes of Salt and Pepper
(Approx. 1/8 tsp of Pepper and 1/4 tsp of Salt)
1 Pound of White Fish (I used Mahi Mahi) still frozen
1 Pound of White Fish (I used Mahi Mahi) still frozen
The morning of your trip, mix all of your ingredients into a zip lock bag and add in your frozen fish. Make sure you coat the fish completely and then throw it in your cooler. When you take it out later in the evening it will be thawed cold and marinated, ready for the grill.
Once you're ready to cook up dinner, grab your fish and throw it on the grill. I placed a piece of foil on my camp grill because I wanted to lessen clean up, so that's what you're seeing in the pictures. Here's the fish halfway through:
And here it is all cooked up and ready to be "tacoed". Check out those grill marks! I feel like Bobby Flay's long lost cousin.
Now let's whip up the marinated slaw that goes with this beautiful fish:
6 Oz. of Shredded Cabbage
1 Carrot, Julienned
1/4 Cup of Rice Vinegar
1 tsp of Lime Juice
2 Tbsp of Olive Oil
4 tsp of Cilantro (1 Small Bunch Chopped)
Salt and Pepper to Taste
Salt and Pepper to Taste
The morning before leaving, mix together the vinegar, lime juice, olive oil and cilantro. Place it in an airtight container and throw it in your cooler. Pack the slaw and marinade separate, and then add in the veggies just before serving the night of. Here's mine mixed together in my dutch oven. And in case you're wondering where my carrot went, it went no where. I completely forgot to pack it in the cooler. Boo. It was still good without it, but let this be a lesson, Don't Forget the Carrot!!
Time to assemble! We added a little Trader Joes salsa to the mix as well, just to kick it up a notch. We also served a little Trader Joes seven layer dip with tortilla chips (yes I am a TJ addict with no intention of stopping any time soon).
These were so tasty, I didn't even think about taking a picture of the finished burrito until I had taken a taste test (or three). Here's the inside of the burrito for your viewing pleasure. What are some of your favorite "go to" camping meals? Share them below!
Grab a Copy of the Recipe HERE.
