Margarita Fish Tacos

Margarita fish tacos are simple and delicious. Use any white flaky fish you have around the house. We use the Camp Chef Somerset Stove with 16″ Pro Griddle, but cast iron will work very well, too. Fish marinade: 1/2C Tequila, 2T lime juice, 2T olive oil, heavy pinch...

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Blackened fish and southern grits

Blackened Fish and grits recipe:                      ****This recipe needs to be cooked outside due to excessive smoke**** Our outdoor cooking utilizes a Camp Chef Somerset IV propane stove with 30,000btu burners. www.CampChef.com Almost any fish fillets will do, but...

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Vera Cruz style walleye

We prepared this recipe on the Camp Chef Somerset IV stove and 24” Pro Griddle. For more info on these items, visit CampChef.com Fillet, rinse, trim, and thoroughly chill two 16-20” walleyes. You can substitute just about any fish fillets you like. Other ingredients:...

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Coconut fried Bluegill with Pina Colada dipping sauce

Camp Chef Somerset IV outdoor stove, Camp Chef 12” Dutch Oven Bluegills were filleted and cut into same size pieces. Coat pieces in corn starch, then dip in egg wash. Then roll in a mix of coconut flour, flaked coconut, and Panko, 1/3 portion each, plus a touch of...

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Smoked Lake Trout

Smoker: Camp Chef Pellet Grill/Smoker and Camp Chef applewood pellets. The 15-18” fish were dispatched and filleted, leaving the skin on, within about an hour of being caught. We used two different methods to flavor them prior to smoking; a brine on half of them, and...

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Whole Trout in Foil

Prepared on Camp Chef’s Grill Box over the Somerset IV Stove www.CampChef.com Video of recipe Ingredients: Two average whole trout, cavities clean, heads removed, thoroughly rinsed ½ bottle Chardonnay 1 lemon, wedged 1 cup of blanched Orzo pasta 3 cloves garlic,...

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Dijon grilled Trout

Dijon grilled Trout and “Hobo Pack” veggies. We prepared this recipe utilizing Camp Chef’s innovative Grill Box on their Pro 90 Deluxe stove. The recipe calls for trout but salmon is also an excellent option. Make sure to remove any pin bones from the fillets....

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Parmesan Crusted Walleye

Parmesan Crusted Walleye with Griddle Potatoes and Asparagus We prepared this recipe on Camp Chef’s  Pro 90 Deluxe portable stove, 16×14” Pro Griddle, and 10” Cast Iron skillet.  Video of this recipe. We made dinner for two; of course all ingredients can be scaled up...

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Fishful Chowder

Prepared in a 12” Dutch Oven on the Camp Chef Explorer II portable propane stove. As with most one pot dishes, this recipes begs for improvisation…have fun with it! Ingredients: 1/3 lb bacon or salt pork, coarsely chopped 1 1/2 yellow onions, coarsely chopped 1/4 C...

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