Cooking over a fire is rewarding, fun, and probably not as difficult as you think. If you are looking for something other than traditional grilled chicken or steaks, you may want to consider fish. Whether you buy it ahead of time or have yours fresh for dinner on your trip, there are a number of ways you can make it. Here are some great campfire recipes to get you started. Remember, as with many campfire recipes, cooking times may need to be adjusted depending on how hot the embers are.

ALUMINUM FISH
It pairs perfectly with foil roasted corn on the cob.

4 fish fillets (white fish works well)
2 butter spoons
2 celery stalks, quartered
2 carrots, quartered
1 whole lemon, cut in half
Salt and pepper

On two separate pieces of aluminum foil, place two of each of the fish fillets in the center. Put half a tablespoon of butter on each fillet. Squeeze half of the lemon on one pair and the other half on another. Salt and pepper to taste and add half the celery and carrots to each, then loosely wrap the aluminum foil around the fish. Place over hot coals or, depending on how hot the coals are, use a grill rack. Cook for 15-20 minutes, until fish is flaky.

GRILLED CEDAR SALMON
Adding the cedar plank doesn’t just give it an added smoky flavor.

1 cedar board long enough to fit your salmon fillet
1 large salmon fillet, without scales but with skin
¾ cup olive oil
1 tablespoon rosemary
1 tablespoon thyme
Juice of ½ lemon
Salt and pepper

Turn the heat to medium heat and while the fire is cooking, soak the cedar plank in water for 30 minutes. Brush the salmon with olive oil and then gently rub in the rosemary and thyme. Sprinkle with salt and pepper to taste. Place the board on a grill rack that is almost touching the coals. Flip the iron over after 2 minutes to allow both sides to smoke. Place the salmon fillet skin side down on the board and cover loosely with aluminum carp to allow the fish to steam for 20 minutes. Remove the salmon from the board or serve it off the cedar. Squeeze the lemon just before serving.

SNAPPER SOUP
Break the Dutch oven! Cast iron cooking is a staple of campfire cooking recipes.

1 pound red snapper, cut into 1-inch pieces
2 cups of chicken broth
¾ cup carrots coarsely chopped
½ cup coarsely chopped celery
2 garlic cloves, minced
1 medium yellow onion, roughly chopped
1 tablespoon of paprika
¼ teaspoon pepper
½ teaspoon of salt
1 cup frozen peas

Place the Dutch oven on the coals. Boil the chicken broth, celery and carrots, garlic and onion, paprika, salt and pepper, and peas for 5 minutes. Add the snapper and simmer for another 10 minutes.