Recipe courtesy of The Cove (Michigan)

Campfire Whitefish

  • Level: Easy
  • Total: 12 hr 40 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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1 red bell pepper

1 yellow bell pepper

2 tablespoons olive oil 

1 lime, juiced 

1/2 tablespoon mesquite seasoning 

3 pounds whitefish fillets

1/2 medium red onion, julienned


  1. Heat an open-fire grill.
  2. Cut peppers into quarters and take out the seeds. Roast peppers over open fire until they are black on the skin side only. Cut peppers julienne-style and put in a bowl. Add oil, lime juice and mesquite seasoning, then mix well and let marinate, refrigerated, for 12 to 24 hours.
  3. Preheat oven to 400 degrees F.
  4. Prepare a single fish fillet on a sheet of aluminum foil, skin-side down. Repeat with remaining fillets, preparing a sheet of foil for each.
  5. Divide pepper mix on top of the fillets, then add onions. Transfer foil to baking sheets and bake, 7 to 8 minutes.

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