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: 2001-02-20
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 lb fish fillets
- 2 tbsp margarine, not diet
- 1/4 c lemon juice
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh dill weed
- 1 teaspoon salt
- 1/4 tsp black pepper
- 1/4 teaspoon paprika
- 1 onion, sliced
Instructions
Use heavy aluminum foil cut into squares. Place equal portions of the fish fillets on each piece of foil.
In a saucepan, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings.
Fold the foil over the mixture and seal tightly. Leave a little space for the food to expand while cooking.
Place on a hot grill and grill for 5-7 minutes per side. Fish should flake easily when done.
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