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Campfire Steelhead, Potatoes, & Zucchini

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We just got back from our annual family camping trip around northern California. We spend three nights in Modoc National Forest with my in-laws, then hit the coast, and camped all the way back home, exploring different California State Parks as we go. It's about 1500 miles, 10 days, 1 national forest, 3 state parks, and many, many days and nights of cooking over the campfire.

Last year I discovered - and had a chance to review (click for my post about it) - Robin Donovan's Campfire Cuisine: Gourmet Recipes for the Great Outdoors.

What I learned: you can cook just about anything with some parchment paper, some heavy duty foil, olive oil, and herbs. So easy!


Campfire Steelhead
  • fish filet
  • onion, sliced
  • organic lemon
  • fresh herbs (I used flowering dill)
  • olive oil
  • salt
  • pepper

 Procedure
Lay a piece of heavy duty foil on the table. Lay a slightly smaller piece of parchment on top of that.

Place your fish piece in the center of the parchment. Lay fresh herbs, roughly chopped, on top of the fish. Place thin lemon slices over the herbs. Drizzle it all with olive oil.

Bring the long sides of the foil together and fold down to seal. Crimp in the ends to create a foil packet. Place the packet over indirect heat on a grill over the fire. 

Cook time depends on the size of your fish and the size of your fire. But a 2-pound fish or filet usually takes between 20 and 30 minutes.

Remove the packet with tongs or oven-mittens. Open foil carefully to release the steam. Serve hot.


Campfire Potatoes
Use the same procedure for the zucchini. They just take a shorter time to cook, approximately 10 minutes.

  • 2 Spring onions, thinly sliced, including the greens
  • 4 potatoes, cubed
  • olive oil
  • fresh herbs (I used flowering dill)
  • freshly ground sea salt
  • freshly ground pepper

Procedure
Lay a piece of heavy duty foil on the table. Lay a slightly smaller piece of parchment on top of that.

Place your potatoes and onions in the center of the parchment. Sprinkle fresh herbs, roughly chopped, on top. Drizzle it all with olive oil.

Bring the long sides of the foil together and fold down to seal. Crimp in the ends to create a foil packet. Place the packet over indirect heat on a grill over the fire. 

Cook time depends on the size of your packet but potatoes usually takes between 20 and 30 minutes.

Remove the packet with tongs or oven-mittens. Open foil carefully to release the steam. Serve hot.


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