Ingredients:
1 to 2 lbs of filet Pan fish or Walleye
1 Green Pepper
1 small tray of Cherry Tomatoes
Sweet & Hot Chili Seasoning (Or just use your favorite seasoning: Cajun, Lemon Pepper, etc. Italian Seasoning with sea salt is also tasty, too)
Olive Oil
Tinfoil
Wood Kabob sticks that have been soaked in water for 24 hours beforehand
Preparation:
Cover campfire grate with tinfoil
Light campfire coals or campfire wood - let it burn down so it’s hot with no flame or the coals are white
Cut fish filet into large “chunks” (Large cuts prevent the fish from falling off the kabob when cooking) - place cut fish in mixing bowl or larger freezer bag
Cut green pepper into large chunks - place in bowl or bag with fish
Place a few handfuls of cherry tomatoes into bowl or bag with fish and green pepper
Drizzle two to three tablespoons of olive oil into the bowl or bag
Add your level of preferred spice (Approximately one tablespoon) to the bowl or bag
Mix the ingredients gently together so all the fish and veggies are covered in oil and spice
Assemble the kabobs onto the bamboo sticks. Make sure a green pepper is on the bottom and top of kabob to keep them in place while cooking
Drizzle olive oil onto the hot tinfoil to prevent the fish from sticking to it. Let the olive oil heat up
Place kabobs on the hot tinfoil
Let cook for about 3-4 minutes on each side depending on how your coals or wood is. Turn once or twice but don’t mess with the kabobs too much as they will fall apart
Once fish is white and cooked you may serve, eat and enjoy!
Recipe serves approx. 4-6 as an appetizer and 3-4 as an entree