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American Plan: Fly-In Fishing Retreat

Package includes comfortable fully equipped cottages, daily maid service, flights, dock service, meals, shore lunch kit or packed lunch, boat and motor and fuel.
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Changing Up the Traditional Shore Lunch

Take the traditional fresh shore lunch to a new level with this tasty recipe!

This delicious recipe was shared by Pine Portage Lodge



Something special happens to your palette when the first bite of your shore lunch goes into your mouth. It's a relaxing sensation when you mix sunshine, great outdoors, freshly caught walleye and your guide is working hard to prepare your lunch on an open fire. This sensation continues to course through you with every single bite. It's a reprieve from the everyday and it's something you cannot duplicate anywhere!

pineportage traditionalshorelunchA traditional fresh shore lunch consists of deep fried walleye, beans, and potatoes over an open fire. (Photo credit: Pine Portage Lodge)

Traditionally, shore lunches have your fish fried in the best secret batter mixes ever created. It's extraordinary to say the least. But there is one lodge which changes it up so that you can enjoy a variation in your shore lunches during the duration of your trip. This lodge is Pine Portage Lodge in Algoma Country. I have been there, I have eaten fresh walleye cooked this way, and it is nothing short of bites of wonderful!

For a party of four you will need the following:

  • 6 to 8 fresh walleye fillets
  • 1 stick of garlic butter
  • 1 can of stewed tomatoes
  • 2 fresh lemons
  • 1 large onion
  • Salt, pepper
  • Loaf of freshly cooked bread

Take a large sheet of heavy duty tinfoil and shape the foil into a cookie sheet depth pan by folding down and up so the folds make the tinfoil sides the thickness of three times. Your foil should now look like a cookie sheet. Be careful that the corners are folded so they don't let any of the liquid flow out.

pine portage-fish shorelunch3For best results fish should be fresh, well cleaned. (Photo credit: Pine Portage Lodge)

Take your softened stick of garlic butter and slather, yes slather, it over the bottom of the foil, making sure everything is covered with garlic butter goodness. Lay the walleye fillets on the butter. Sprinkle salt and pepper to taste on the fillets. Then pour your full can of tomatoes, liquid and all over the fillets. Cut up the onion and scatter the rings over your fillets. Cut up the lemons and scatter the lemons the same way.

pine portage-fish shorelunch2Layer the foil: garlic butter, fish, ontarios, lemon slices, tomatoes, more lemon. (Photo credit: Pine Portage Lodge)

Cover your tin foil "pan" with another layer of foil pinching the cover to the "pan". Make sure no air can escape. Place your foil pan directly on the grill. When the cover puffs up like Jiffy Pop popcorn, make three or four holes in the foil and cook for another five minutes.

pine-portage-fish shorelunchThe final result: looks and tastes delicious! (Photo credit: Pine Portage Lodge)

Slice up the bread, place a piece of bread on each plate and spoon a fillet and all the mouth-watering sauce onto to the bread. Dig in! Take a BIG portion, you won't be sorry!

pineportage shoreluch4Serve the fish over a heartly chunk of bread with sides like beans, potatoes or rice. (Photo credit: Pine Portage Lodge)

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