Had some luck with the rod and reel during the day? Here’s the best way to turn that fish into a delectable supper.

Ingredients

  • 1 whole fish scaled and cleaned (snapper is a great option!)
  • 1 red onion
  • 1 tsp mustard seeds
  • 1 tomato
  • ¼ cup shredded coconut
  • ¼ cup coriander
  • 1 lime
  • 2 lemons
  • Pinch raw sugar
  • Pinch salt & pepper
1

Cookware needed

  • Campfire Camp Grill

Method

  • Finely dice onion, tomato and coriander. Place into a medium mixing bowl.
  • Add mustard seeds and shredded coconut and stir through.
  • Next squeeze lime and one lemon in to the bowl followed by a pinch of sugar. Mix well.
  • Slice second lemon into wedges.
  • Place (scaled and cleaned) whole fish on to an oiled sheet of tin foil.
  • Fill the inside of the fish with ¾ of filling and ¾ sliced lemon wedges. Top with leftover filling, lemon wedges, and salt and pepper to taste.
  • Wrap and seal fish in tin-foil sheet. Place on campfire grill over low coals for 30 to 45 mins depending on fish size.
  • Serve with grilled veggies and camp oven rice.
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