Foil-Baked Fish with Lemon-Dill Couscous

Camp food doesn’t just have to consist of franks, beans, and s’mores. In The New Camp Cookbook, Linda Ly shares a plethora of amazing, flavorful recipes that can be cooked on a grill or over an open flame. This recipe for Foil-Baked Fish with Lemon-Dill Couscous is elegant and easy to prepare.

foil-baked-fish-with-lemon-dill-couscous-quarto-cooks-new-camp-cookbook

Bright and tangy, lemon and dill perk up the flavor of a simple, stress-free, mess-free foil pack. If you’ve been too intimidated to make fish for fear of sticking, overcooking, or undercooking, foil packs will become your go-to grilling technique in camp and even at home. It’s one of my favorite ways to cook fish, since it stays moist in its own juices and there’s no worry about scraping half the flesh off the grill. I like to use halibut but you can try any firm-fleshed fish in this recipe, such as cod, sea bass, or snapper.

2 large lemons, divided
11/2 cups (360 ml) chicken broth, divided
1 cup (175 g) uncooked pearl couscous
1 teaspoon dried dill
Olive oil spray
16 medium asparagus spears, trimmed and cut in half (about 1 pound/450 g)
4 (6-ounce/170 g) halibut fillets
1/4 cup (56 g) butter, cut into small pieces
Kosher salt and ground black pepper

Note: Pearl couscous is also known as Israeli couscous.

Prepare a grill over high heat.

Slice 1 of the lemons into 8 rounds. In a medium bowl, combine 1 cup (240 ml) of the broth with the couscous, the juice from the remaining 1 lemon, and the dill.

Mist 4 sheets of aluminum foil with oil and bring all the sides up to form a bowl. Mound one-fourth of the couscous, including the liquid, in the center of each bowl. Top each mound with 8 asparagus halves, 1 halibut fillet, a few pieces of butter, a hefty pinch of salt and pepper, and 2 lemon slices.

Pour one-fourth of the remaining ½ cup (120 ml) broth into each bowl. Fold the foil tightly together on top to seal, leaving room inside each packet for heat and steam to circulate. Grill the packets for about 15 minutes, until the halibut is cooked through and the couscous and asparagus are tender.

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The New Camp CookbookThere’s nothing quite like waking up in the woods and making breakfast in the open air, or gathering with friends around a fire after a long day of hiking.

Good food makes for great camping! The two can and should go hand in hand, and the recipes and tips in this book, an Editors’ Pick for Amazon Best Books of the Month of July 2017, will guide you along the way. This is a book for day trippers, adventurers, campers, and anyone who enjoys cooking outdoors. You’ll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven. The recipes are presented by meal: breakfast, lunch, snacks, sweets, and all-out feasts. You can choose your own adventure for each occasion, with recipes as easy as Mexican Street Corn Salad and Tin Foil Seafood Boil to more involved dishes like Korean Flank Steak with Sriracha-Pickled Cucumbers and Dutch Oven Deep-Dish Soppressata and Fennel Pizza. All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style.

Whether you’re an aspiring camp chef or a seasoned Scout, you’ll find plenty of inspiration in these pages for getting outside and eating well under the open sky.