Directions

1. Mix all ingredients for compound butter.
2. Preheat pellet grill on low smoke.
3. Completely smother meat side of trout with compound butter. Place trout skin side down in grill, smoke until internal temperature reaches 105 °F.
4. Turn grill up to high (400 °F). Leave trout skin side down, do not turn over. Finish grilling trout until internal temperature reaches 140 °F. It will raise to safe temperature of 145 °F while resting
5. Serve immediately with fresh dill and a lemon wedge.

Directions

1. Tear off a piece of heavy-duty tinfoil about 3-4 times the size of your perch fillet. You’ll want plenty of room to seal the foil around the fish once you’ve gathered the ingredients. Turn up the edges of the foil to keep liquid from running out.
2. Prepare the perch by starting with a single layer of perch fillets on the foil. For larger fish, this might be just one fillet. Sprinkle Cabela’s Tequila-Lime Seasoning over the fish, followed by a few slices of lemon. Place two or three pats of butter over the lemon and add in a pinch of chives or diced onion. Splash in a tablespoon or two of orange juice and fold the tinfoil over the fish, sealing the edges well to form a pouch.
3. Place the foil pouch on a grill set to medium-low heat, or on a grate set over hot coals. A general rule is to cook fish for 10 minutes per inch of thickness of the fillet, so cook accordingly. Smaller fillets should only take 5-7 minutes. Once this is done, open the foil carefully to avoid any hot steam that will escape. The fish is done when it flakes easily with a fork.

Directions

1. In a shallow bowl mix bread crumbs, cornmeal, parmesan cheese, ground peanuts, salt, and pepper. Coat each fish with flour, then dip in buttermilk, and then coat evenly with crumb mixture.
2. In a large skillet, heat 1–2 inches of oil over medium high heat. Add fish and fry on both sides until golden brown. Drain on paper towels.
3. Serve with spicy tartar sauce.

Spicy Mayonnaise

• 1 cup mayonnaise
• 2 garlic cloves, minced
• 2 Tbsp. green onion, white part only; minced
• 2 Tbsp. red onion, minced
• 1 lime, juice only
• 1 Tbsp. Asian chili garlic sauce (or your favourite hot sauce)

Directions

1. Combine all Spicy Mayonnaise ingredients in a bowl and stir until well blended.
2. Combine first 9 ingredients in a bowl and mix well. Add fish and combine mixture with hands until blended. Do not overmix. Mixture should be chunky. Form into 8 round cakes, about ¾ to 1 inch thick. It is important to shred the fish fillets into quarter-sized flakes before molding the fish cakes. You can either break the fillets apart with your fingers or use the tines of a fork to rake through the fish. Make certain that you firmly squeeze the water out of the fish before adding to the fish cake mixture, particularly if the fish has been previously frozen. The fish cake mixture will be moister than what you may be accustomed to, but then so will the cooked cakes. If they are a bit dry, add some additional mayonnaise or beaten egg. If they are just too wet to stick together, add some more breadcrumbs.
3. Heat oil over medium heat in a large skillet. Add cakes and lightly brown on first side, about 4 minutes. Turn cakes over carefully with a spatula and cook for 3 minutes more or until cakes are cooked throughout. Don't heat the pan up too much or the cakes will burn. Also, resist the urge to play with your food and turn the delicate cakes over too many times. Brown on one side and then carefully flip over and brown the other side. If you need to make a big batch of the fish cakes, lightly brown them on both sides and then keep warm on a sheet pan in a low heat oven.

Directions

1. Chop and dice Mango Salsa ingredients before cooking as the salmon will cook faster.
2. Combine salsa ingredients and allow them to rest together.
3. Generously cover Salmon with Mango Chipotle Seasoning.
4. Grill salmon for 7 minutes each side.
5. Thinly slice and serve with grilled pineapple and warmed corn tortillas.

Directions

1. To prepare the batter: Take a large bowl, mix flour, 2 tsp of salt, 1 tsp of pepper and beer. Mix until there are no lumps. Refrigerate the mix for 20 minutes.
2. For the chips: Add 3–4 inches depth of oil to a large Dutch oven or cast-iron Fry Pot Set. Heat oil to 325°F.
3. Add chips to hot oil. Be careful and work in batches if needed to avoid overcrowding. Fry the chips for about 6–7 minutes. Remove and spread them out on a paper towel-lined baking sheet. (Note: Chips are not fully done at this stage.)
4. For the fish: Check and add more oil if needed. Heat oil to 325°F. Remove the batter from the refrigerator. Salt and pepper fish to taste.
5. Work in batches to avoid overcrowding. Dip the fish in beer batter and allow the excess batter to drain off. Add the battered fish to hot oil and cook until golden brown, about 6-7 minutes. If using a Dutch oven, turn the fish over about halfway through. If using the Camp Chef Cast Iron Fry Pot, lift the fry basket and shake halfway through to avoid sticking.
6. Transfer the fish to a paper towel-lined baking sheet when done. Lightly salt.
7. Finishing the chips: Heat oil to 350°F. Add chips to hot oil and fry until golden brown. Transfer the chips back to a paper towel-lined baking sheet. Lightly salt.
8. Serve with tartar sauce and/or malt vinegar.

Directions

1. Preheat the pellet grill or BBQ box to 400F.
2. Generously apply Camp Chef’s BBQ rub to the salmon fillets.
3. Start flesh side down for 7 minutes then sink the side for 7 minutes until internal temperature reaches 145F.
4. Serve it with heated apple syrup.

Apple Syrup

1. Take a saucepan. Add the apple juice, spices and half cut in jalapeno. Bring it to a boil and simmer on medium heat until reduced by half.
2. Strain the liquid through a mesh strainer. This will prevent the spices from burning your syrup.
3. Pour the liquid back into the saucepan and simmer it until the syrup consistency. Apple syrup thickens more as it cools down. This may take several hours to reduce.

Trout Dip Ingredients

• 8 oz smoked trout, skinned and flaked
• 8 oz softened cream cheese
• ⅓ cup sour cream
• 1 finely chopped green onion
• 1 Tbsp Worcestershire sauce
• ½ tsp lemon juice
• 1 tsp HI Mountain Garlic Pepper Seasoning
• ¼ tsp Cajun Cowboy
• 1 tsp Hi Mountain Trail Dust Seasoning

Directions

1. Combine all the ingredients in a bowl and blend well.
2. Cover and refrigerate for 30 minutes.
3. Serve it with your favourite crackers.