By Montana Grant

Posted: December 23, 2018

Catching fish is great fun! It is also fun to reward you and your buddies with an ice lunch.

Years ago, a crew of friends went onto Canyon Ferry for some great ice fishing. We were loading the ice with yellow perch, trout and ling. As the veteran ice master, I was not only a great fisherman, but was also a great cook. While others were happily ripping lips, I pulled out a grill, a roll of foil and a sack of other ingredients. There were several of us fishing near the “Hole in the Wall” that day, so I made each of us a foil packet of fresh filleted perch. When you are sitting on a frozen lake in minus degrees temperatures, miles from the truck, and someone hands you a hot meal…what can I say.

That foil pack of fresh fish was amazingly delicious and a perfect way to reward everyone for venturing out in a Montana winter. There were no leftovers and I swear most of the foil had been licked clean. Fish are best when eaten fresh. It takes a little planning and preparation, but the rewards are well worth the effort.

Montana Grant’s Simple Foil Wrapped Trout recipe.

Usually 4-8 filets per pack are needed. This may vary based on the size of your grill, appetite, or fish. You can use whole fish, but it takes longer to pick through the bones. Normally we use skinned filets.

¼ stick of butter/ pack

4 tablespoons or Worcestershire Sauce, salt and pepper

An onion cut into slices.

You can also modify and adjust this recipe to use what you have or what other flavors you may like. Some folks like lemon slices, or vegetables thrown in. You can also bring some tartar sauce or seafood sauce. Heck even ketchup could add some additional flavor.

A grill with a cover is best. You can use charcoal, wood, or propane. Cooking by the warm grill or fire when ice fishing has its advantages.

Place the filets onto a double layer of heavy-duty foil. Add the spices and cover with onions. Cut the butter slices and add on top. Seal each layer separately and securely so no juice leaks out. Build all your packs and start cooking them. Normally 5-7 minutes per side is all you need on a hot grill or fire. Having a par of tongs and/or a spatula makes for easy packet flipping.

Test one packet to make sure the fish is flak and the onions are soft and sweet. A few paper plates, napkins, and plastic forks will seal the deal.

Make sure to take your trash with you so we can keep our special beautiful places perfect for our next trip out.

Fish for fun!

Montana Grant

For more Montana Grant find him eating at