MT,

1.  I usually used peanut oil.  This past year I brought coconut oil as a healthier and more flavorful alternative.  The negative of coconut oil is that it moves from liquid to solid at around 80 degrees F.  So you may need a spoon to get it out of the bottle...or not.  Nevertheless, love the flavor so I'm making this a permanent change.  Always though, I use some squeeze margerine as well as the oil...roughly 2/3 oil to 1/3 butter.

2.  Type of skillet?  Sure, heavy cast iron would be the best, but I'm not carrying that and I suspect neither are you.  I use a non-stick skillet.  There's a lot of variablility out there on non-sticks.  Some aren't worth the coating they are sprayed with.  Others are quite nice.  I have a couple that I regularly use.  One is a GSI w/ folding handle.  One is an old nonstick kitchen skillet of indeterminate origin with the handle removed.

3.  Grease is less-than-smoking hot.  It should bubble vigorously when the fillets hit the pan but no need to scorch the oil.  Your fillets should come out bronzed, not blackened.

4.  I like Zatarains Blackening seasoning.  Also Lemon Herb spice by McCormick is good.  Or simply sprinkle with dill, salt, pepper and then squeeze lemon over the top when removed from the pan.  Or any of a variety of dry rubs from the supermarket or butcher shop can be good.

Mostly, though, just experiment.  Try it on the home stove to get your technique down, then move to a campstove to be sure you have the right pan and learn the proper flame setting.  Or just wing it and use your campmates as guinea pigs, like I usually do.

MT,
I do usually use a good grade of olive oil,, but have experimented with other oils as well. Canola is good, so is Peanut oil, I even tried a blend of oils I saw in gourmet section of store. Grape-seed and a few oils I never heard of, but were touted as heart healthy. Could take the high heat I like for searing, but imparted a flavor to fish, I didn't care for. I know SD is a restaurant guy/ cook, and will have to try the Coconut oil. Sounds good and I like coconut.

If there's a Sam's club near you, check out there restaurant supply section. They have commercial grade pans,  made out of heavy aluminum. Non stick versions in each size. I use theme at home.
Long riveted handle and included silicone handle make them a good balance between light weight packer pans and the real heavy cast iron or aluminum fry pans.

The sell 2 small pans for around $ 20. I bought the non-stick. I think one would make a great solo pan. Easily hold a couple of fillets for one and would take the abuse of a trip.
 I have a thought for cleaning the pan of soot after cooking on fire, IF that is the way you roll.
 I've mentioned a product called POR-15 here before. It's a high-tech paint coating that dries extremely hard and smooth. So hard, that you need to sand blast it off when it hardens.

They make some high temp header paints for automotive use. My thought would be to paint the exterior of the aluminum pan, both sides of handle with this coating. It dries like ceramic, smooth and very non-porous. I'm thinking it would make removing the soot a matter of just wiping off with a scrubber/sponge type item.

Next trip I get to make, I'll try it out, unless you want to give it a shot

Quick note on olive oil.  Virgin, Extra Virgin are wasted on cooking.  The heat kills the aromatic notes.  They're really intended for use as guarde mange/cold prep items.  Saves you some cash.

Look for an oil with a high smoke point.  This will lengthen the life of the oil and avoid burning it.
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Heh, hemp != marijuana

Pretty sure hemp is a legal crop up here.  Quite the wonder plant even without the THC.  Down there the cotton & wood pulp cartels have shut down this vastly superior material.  Some day we'll stop grinding trees to make poor quality disposable books.
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