Sleeping under the stars doesn't have to mean eating meals from a plastic packet. Robin Donovan's new cookbook, Campfire Cuisine (Quirk Books), provides all the advice on menu planning, packing, and food storage--and, of course, recipes--you'll need to get gourmet results in the great outdoors. This recipe is meant to be grilled over a fire pit; others will work just fine on a portable stove. For more excerpts, camping tips, and other information, visit gourmetsgonewild.com.
Fish Cooked With Curried Couscous
2/3 cup uncooked couscous
3 green onions, thinly sliced
1/2 cup slivered almonds
1/2 cup raisins
2 teaspoons curry power
1/2 teaspoon cayenne
1 teaspoon salt, plus more for seasoning
11/2 cups chicken broth (water may be substituted)
olive oil or nonstick cooking spray
4 6-ounce fillets of firm fish
1/2 stick butter, cut into pieces
Mix the couscous, green onions, almonds, raisins, curry powder, cayenne, and salt in a small bowl or pot until well combined. Stir in half the chicken broth. Prepare four squares of aluminum foil by spraying them with cooking oil. Place a quarter of the couscous mixture on each sheet of foil, top with one fish fillet and a piece of butter, and sprinkle with salt. Fold up the sides of the foil and pour a quarter of the remaining chicken broth into each pouch. Double-fold the top and sides of each packet, leaving room for heat and steam to circulate. Grill the packets for about 15 minutes, until the fish is cooked through and the couscous is tender. Serves four.
Fish Cooked With Curried Couscous
2/3 cup uncooked couscous
3 green onions, thinly sliced
1/2 cup slivered almonds
1/2 cup raisins
2 teaspoons curry power
1/2 teaspoon cayenne
1 teaspoon salt, plus more for seasoning
11/2 cups chicken broth (water may be substituted)
olive oil or nonstick cooking spray
4 6-ounce fillets of firm fish
1/2 stick butter, cut into pieces
Mix the couscous, green onions, almonds, raisins, curry powder, cayenne, and salt in a small bowl or pot until well combined. Stir in half the chicken broth. Prepare four squares of aluminum foil by spraying them with cooking oil. Place a quarter of the couscous mixture on each sheet of foil, top with one fish fillet and a piece of butter, and sprinkle with salt. Fold up the sides of the foil and pour a quarter of the remaining chicken broth into each pouch. Double-fold the top and sides of each packet, leaving room for heat and steam to circulate. Grill the packets for about 15 minutes, until the fish is cooked through and the couscous is tender. Serves four.