(clockwise from top left) Chili-Lime Pike, Perch Tortilla, Peperonata Trout and Walleye Wings

4 awesome ice-fishing lunches: simple fresh-fish meals you can make on the ice

PEPERONATA TROUT

AT HOME

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  • 4 slices bacon, chopped
  • ½ each of red, yellow and orange peppers, thinly sliced
  • 2 cloves garlic, chopped
  • 2 Roma tomatoes, seeded then sliced
  • ½ cup white wine
  • Kosher salt and pepper, to taste

ON THE ICE

  • 3 lb lake trout fillet, skin on
  • Kosher salt and pepper, to taste
  • 4 sprigs fresh thyme
  • 1 lemon, thinly sliced

AT HOME

  1. Sweat bacon, peppers, garlic and tomato on medium heat for 10 minutes, then add wine, salt and pepper.
  2. Simmer for 5 minutes, then set aside to cool before placing in a travel container.

ON THE ICE

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  1. Lay fillet skin side down on foil, and season with salt and pepper. Evenly spread pepper mixture on the fillet; top with lemon and thyme.
  2. Wrap foil over top and seal tightly, then wrap again in foil to prevent the bottom from burning.
  3. Cook on a stove or a rack over a light fire for 15 to 20 minutes; when ready, the fillet should be firm when pressed.
  4. Open foil carefully and remove lemon and thyme. Divide fillet into four portions and serve.