My SIL and I share the food duties while camping. The first night we kept very simple and had the ultimate camping food: smokies! These were really nice cheddar-filled ones and really hit the spot after setting up camp & having a dip in the lake to cool off. It was HOT that afternoon, let me tell you!
But it was night #2 where we got more ambitious and this is where I stepped up.
Recently, Dave of My Year on the Grill, had a great recipe for grilling tilapia in corn husks and I thought this would be excellent camping grub. So, this is my version, using red snapper my SIL had in the freezer.
The first step involved getting decent corn, which is a challenge. Remember my corn rant from the summer? Yeah, well, I wasn't optimistic about our corn opportunities, and indeed, when we got to the reasonably priced big box grocery store, the corn was in shitty, shitty condition. But, as we were about to give up, the produce guy came out with a whole new shipment of corn from Taber, Alberta, and it was peaches 'n cream - SCORE! Five cobs went for $1.98.
So, I carefully peeled back the husks, keeping them attached to the bottom of the cob, and discarded the silk. I secured the cob end of the husks with butcher's string. This was a bit time consuming and required patience and care - two things I actually had at the time, surprisingly enough. Next I soaked the whole thing in water for about 20 minutes. Luckily, the beer cooler had a lot of nice clean water in the bottom - it was perfect for soaking the cobs! While I was doing all this, our red snapper was happily marinating in some Barefoot Contessa Tequila Lime Marinade I found in the reduced bin at the local overpriced grocery store.
Next came the fun part: making corn husk packages with the fish tucked nicely inside. This was messy & time consuming, but it worked out better than I was expecting. Making sure the fish was covered well - as well as possible, that is - our two fillets were a bit too big for the husks, but this is camping grub, right? It doesn't have to be perfect! - I secured the ends with butcher's string.Then, onto the BBQ it goes:
It took about 20 minutes...
The results: spectacular!I made some rice to go with the meal, and it was wonderful! The corn, I am happy to report, was excellent - sweet, tender, juicy, and definitely the best I had all season.And the best part - no dishes! The cobs & everything just went right into the fire pit! Genius! Thanks Dave for this fantastic idea!