Let’s say you have caught yourself a fine fish, or, if sailing in the Southern Latitudes, you have been present when a flying fish has decided to land on your deck. Scale, skin and fillet the fish, or use fillets you have in the freezer, and make a meal using your on rail grill.

INGREDIENTS:

1 large or two small fillets per person.

Butter

Lemon juice

Italian bread crumbs

One medium potato per person

¼ cup chopped onion

¼ cup dried sweet red and green peppers, reconstituted, or ½ cup fresh.

A vegetable of your choice.

METHOD:

Fish pack:

Preheat barbeque or oven to medium heat, 350 degrees. Keep lid on grill.

Roll out one large sheet of heavy duty tin foil

Spray sheet with non stick olive oil, and place fillets on sheet, dot with butter, sprinkle with lemon juice, and sprinkle bread crumbs on top.

Cover with another sheet of tin foil. Crimp edges to seal tightly.

Potato pack:

Cut up potatoes into small chunks, rinse in cool water. Do not shake water off potatoes. Mix with chopped onion and the softened peppers.

Roll out a sheet of heavy duty tin foil large enough to hold potatoes.

Spray sheet with butter flavored non stick spray, and place potato mix on sheet, spray top of potatoes with oil, and cover with another sheet of foil. Crimp edges as before.

Place both packs on grill rack. If you have two racks, place the fish above the potatoes.

Close lid, and let cook for 10 minutes.

Meanwhile, make up a third pack with a vegetable of your choice, such as string beans, or corn on the cob. Rinse vegetables with water, but do not shake dry. Leave some of the moisture on the vegetables, as it will produce steam inside the pack while cooking. You can add butter and seasonings to both the potato and vegetable packs before sealing up, according to your tastes.  

After the fish and potatoes have cooked for 10 minutes, add the vegetable pack to the top rack, shut the lid, and continue cooking for another 10 minutes.

Open each pack carefully so escaped steam doesn’t scald you, and serve immediately.

No need for plates…eat right out of the pack. 

from "The Frugal Yacht"