Photos by Courtlyn Suszko

4 awesome ice-fishing lunches from our wild game chef


Photo by Courtlyn Suszko


  • 4 perch fillets, 1-inch dice
  • ¼ cup olive oil
  • ½ onion, diced
  • 3 cloves garlic, finely chopped
  • 1 red pepper, 1-inch dice
  • ½ cup pitted black olives
  • 1 cup mixed grape tomatoes, cut in half
  • Lemon rind
  • Juice of half lemon
  • Salt and pepper, to taste
  • 2 tbsp chopped basil
  • ½ cup croutons
  • In a mixing bowl, add all ingredients (except basil and croutons) and toss gently to combine.
  1. Spread salad mixture on a parchment-lined sheet pan, and place in a preheated 400°F oven. Toss gently after 10 minutes, then roast for another 7. Remove from oven and let cool.
  2. Place salad in a large travel container; pack basil and croutons separately. On the ice, serve on plates and garnish with basil and croutons.