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Assemble ingredients for salsa, marinade at home and tote on camping trip

05/13/2013 04:55 EDT | Updated 07/13/2013 05:12 EDT
The ingredients for these two recipes can be assembled at home and toted along on a camping, canoeing or hiking trip. They were created by home economist Margaret Howard, co-author with Kevin Callan of "The New Trailside Cookbook."

Marinade for the Fresh Catch

This marinade is from the Weekend Gourmet section of "The New Trailside Cookbook." Due to the need to keep foods cold, the recipe is suitable for a weekend of camping, boating or at a cottage but not a longer camping trip.

The mixture can be assembled at home. Fish cooks quickly, so be careful not to overcook it.

Preparation time: 10 minutes

Cooking time: 10 minutes per 2.5 cm (1 inch) thickness

Marinade

50 ml (1/4 cup) dry white wine

15 ml (1 tbsp) Dijon mustard

15 ml (1 tbsp) horseradish

15 ml (1 tbsp) Thai or Asian chili sauce

15 ml (1 tbsp) soy sauce

15 ml (1 tbsp) sesame oil

2 fish fillets (about 250 g/1/2 lb each)

Sliced lemon

At home: In a small bowl, combine wine, mustard, horseradish, chili sauce, soy sauce and sesame oil and store in a tightly sealed container.

At camp: In a shallow pan, arrange fish fillets. Pour marinade over fish and turn fish to coat. Marinate fish in a cooler or refrigerator for several hours. Drain marinade and discard. Place fish in aluminum foil, top with lemon slices and secure foil tightly.

Cook in a covered skillet on a camp stove or in coals of a camp fire for 10 minutes or until fish is opaque and flakes easily with a fork.

Makes 2 to 4 servings.

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Corn and Black Bean Salsa

Scoop up this salsa with nachos or corn tortillas for a snack after a day of hiking or canoeing. The salsa can also be served with grilled pork chops or tenderloin.

Preparation time: 15 minutes

500 ml (2 cups) corn niblets (can be dehydrated)

250 ml (1 cup) cooked black beans (can be dehydrated)

75 ml (1/3 cup) chopped fresh or 15 ml (1 tbsp) dried parsley

50 ml (1/4 cup) finely chopped red onion

45 ml (3 tbsp) each fresh lime juice and olive oil

Hot sauce, salt and freshly ground pepper, to taste

At home: Combine corn, beans, parsley, onion, lime juice, oil, hot sauce, salt and pepper; mix well. Store in a tightly covered container and refrigerate for up to 4 days.

Camp tip: This salsa is better not frozen, but is easy to assemble at the campsite. Canned beans, drained and rinsed, replace having to cook dry beans. Canned corn works fine. Or use dehydrated vegetables and reconstitute them.

Makes 750 ml (3 cups).

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Source: "The New Trailside Cookbook: 100 Delicious Recipes for the Camp Chef" by Kevin Callan and Margaret Howard (Firefly Books Ltd., 2013).

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