Photos by Courtlyn Suszko

Ice-fishing Friday: 4 awesome hardwater lunches from our wild game chef

Frosty fare

Tasty wild fish and game lunches for those long days out on the ice

Photo by Courtlyn Suszko

PORTUGUESE PERCH SALAD

  • 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.
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