Have any of you cooked your fish filets by wrapping them in foil and inserting them into a bed of hot coals from the fire. If so, what kind of dressings or preparations do you do to the fish, how long does it generally take to cook, and how did it turn out? This seems like a good way to survive a couple extra nights if a bear ever cleaned you out of your food supplies and fish cooking oil. Butter would probably be anchored in the lake, so you would probably still have that available to you if you need it.

I'll do scaled, headless, gutted Lakers in foil using squeeze butter on the foil. Stick some half cooked rice and celery in the cavity. Maybe toss in some lemon slices... mainly on group trips.

Sometimes I'll cut up Walleye fillets into bite size pieces with a white sauce w/dill or whatever is available...

Either way, I bake on the grill using two layers of foil. When it puffs a lot, it's done. Lakers can take a half an hour at least.

Burn off the stinky stuff off the foil and pack out what doesn't oxidize.

I use to do a vegi pack using foil as well. Taters, carrots, celery, maybe onions... butter and seasoning. I do that at home on the grill too. Never had any luck at all sticking anything in the coals. Maybe I didn't do it right.

BTW - Last trip, I breaded and fried using the dregs from a Nacho Cheese Doritos bag for breading. Not bad! I use minimal oil for frying preferring to add some squeeze butter at the end.

Butter doesn't really need to be kept very cold. Cool seems fine IMO.

We always cook our lakers in foil on the coals - super easy.  We filet and season them (butter buds, lemon pepper, onion, cajun, etc...) and cook them skin side down on the foil.  15-20 minutes tops.  We make little foil tents with a folded tab on the top to grab on to to remove from the coals.  When they're done, the skin will stick to the foil and you can pull the meat off easily.  This method is excellent, but its hard to mess up fresh lake trout.

If we have limited foil, we'll put 2 filets in the foil, skin on the outside, and the pack gets turned once while cooking.  It doesn't taste any different, just takes longer to cook.  

Never tried this with other fish, though.

Now I'm hungry.

Same idea works well with waldos. Use a little extra squeeze marjorine, lemons or lemon juice, seasonings vary to taste.  ;) ;) ;)

I seldom fry.  I cook mine in foil often.  Squirt margarine works well or a little bit of oil.  Spices are good if you have them - lemon pepper, or some fish spices (commercially made - I don't know what's in it).  I sometimes include some baby carrots if we have them.

One of the best things for cooking fish in foil is italian dressing.  You can either use resturant-type, to go, packets, or mix your own with a dry packet and vinegar and oil.  Just smother the fish in it and wrap in foil.

Another, non-fry, method is poaching.  Simply slide your fillet into hot water and remove when the fish turns white.  No oils needed, though it's nice to have some melted margarine to dip into (or just squirt a bunch on).  I usually use a fry pan with water (rather than a pot) and scoop out with a spatula.

I don't know which method is more tasty!!  But I like both better than frying.

I like foil cooking (steaming) the best. Cut up an orange, spices, garlic cloves and you can't go wrong.
With fish I like to cook slow on the grate, but with veggies, especially sliced potatoes, a nice long cook in the coals is so tasty. Be sure to turn frequently and cook an extra pouch to be re-heated at breakfast.

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Super tasty and a nice change of pace from the "usual" fish meal.  Simple, quick, easy cleanup.  

If you like to grill fish, just put the rosemary into the sauce and grill your fish, basting with the sauce.  It's really even better this way, I just hate to hassle with a grill and the extra cleanup when I'm in the park.

Welcome back! Snowdog

Been missin' ya! ;)

BTW, Snowdog's method is the best! YYUUMMMMMMM

We've filleted and skinned our Lakers, and placed them in foil bags with sliced potatoes and onions.  Then we've tossed in some butter, a covering of either Cajun Shore Lunch or Uncle Phil's Red Breading.  (I prefer Uncle Phil's.)  Then onto the fire it goes until done - 10 minutes each side depending on the size of the fish.  That's a nice-a!