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