CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-07-01
Serves: 7-8
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- Walleye, or perch fillets about 3 lbs.
- 2 large tomatoes (sliced)
- 1 large onion (sliced thin)
- sliced mushrooms (if you like)
- 1 small green pepper (if you like) sliced thin
- lemon juice to taste
- 1 lb thick sliced bacon.
Instructions
You will need a hinged grill basket (spray it with non stick spray it does help). Place bacon one strip at a time on the basket. Then layer the fish, and vegetables ending with another layer of bacon slices on top. Grill on an indirect fire for 25-30 min flipping the basket 2 or 3 times so the bacon doesn't burn. THIS IS GREAT !!!!! Let cool 10 mins, open basket and cut in squares (lasagna style).
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