SEATTLE SALMON PACK
Fresh Salmon Fillet:
Soy Vey Veri Veri Teriyaki Marinade
Sliced green onion
Pineapple chunks
Marinate the salmon in Teriyaki sauce for about 30 minutes. Layer ingredients on foil and seal pack. 20 min.
Seattle Salmon Pack
sonoma Rainbow Trout pack
Rainbow Trout Butterflied:
Frontier Co-op Green Harvest Seasoning
Salt & pepper
Onion slices
Pats of butter
Fresh lemon slices
Reese Capers
White wine
Layer rainbow trout, Green Harvest Seasoning, salt & pepper, butter, lemon and capers on a large piece of foil. Fold butterflied trout and seal in foil very tightly, leaving a small opening on one end. Carefully pour in white wine and finish sealing tightly. Cook over medium grill, fire pit grate, or in a 400 degree oven for about 20 min.
Sonoma Rainbow Trout Pack
DOOR COUNTY WHITEFISH PACK
Lake Superior Whitefish:
Salt and pepper to taste
Sliced onion
Terrapin Ridge Tart Cherry, Apple, & Rosemary Glaze
Dried cherries or cranberries
Fresh thyme sprigs
Layer ingredients on a large piece of foil and seal pack. Cook over medium grill, fire pit grate, or in a 400 degree oven for about 20 min, checking for doneness after 15 min.
Door County Whitefish Pack
New Orleans Cajun Catfish Pack
Fresh Catfish Fillet
Dollop of canola oil
Simply Organic Cajun Dry Rub
Pats of butter
Sliced onion
Sliced red bell pepper
Add a little bit of oil to center of a piece of foil to prevent sticking. Layer remaining ingredients and seal foil pack. Cook over medium grill, fire pit grate, or in a 400 degree oven for about 20-25 min
Flagstaff Shrimp Fajita Pack
Raw, Peeled, Wild-caught Shrimp:
Simply Organic Taco or Fajita Seasoning
Onion slices
Red bell pepper slices
Lime Juice
Fresh cilantro
Simply Organic Hatch Chile Smoked Finishing Salt
Terrapin Ridge Tropical Tequila Sauce
Toss Shrimp with Taco or Fajita Seasoning. On a piece of foil layer seasoned Shrimp, onion, pepper slices and drizzle with lime juice. Seal foil pack and cook over medium grill, fire pit grate, or in a 400 degree oven for about 8 to 10 min. Do not overcook! When done, open foil and sprinkle with Hatch Chile Finishing Salt to taste. Drizzle with Tequila Sauce.
