Changing Up the Traditional Shore Lunch

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 every day and it's something you cannot duplicate anywhere!

pineportage traditionalshorelunch
A 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 that 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!

Ingredients List

  • 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

This will feed approximately a party of four.

Instructions

Step One

Take a large sheet of heavy-duty tin foil and shape the foil into a cookie sheet depth pan by folding it 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 shorelunch3
For best results fish should be fresh, and well cleaned. (Photo credit: Pine Portage Lodge)

Step Two

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 shorelunch2
Layer the foil: garlic butter, fish, onions, lemon slices, tomatoes, and more lemon. (Photo credit: Pine Portage Lodge)

Step Three

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 shorelunch
The final result: looks and tastes delicious! (Photo credit: Pine Portage Lodge)

Step Four

Slice up the bread, place a piece of bread on each plate and spoon a fillet and all the mouth-watering sauce onto the bread.

Sides to Serve

  • Beans, Potatoes, or Rice

Dig in! Take a BIG portion, you won't be sorry!

pineportage shoreluch4
(Photo credit: Pine Portage Lodge)
About Carol Caputo

I am a staff writer for Algoma Country. My team markets the most beautiful area of Northern Ontario! We represent 28,000 square miles of pure outdoor paradise! Our offerings include urban, nature and outdoor tourism, fishing and hunting as well as fantastic motorcycle touring routes. And yes, I have the best job in the world! For more information on Algoma Country visit our website at www.algomacountry.com

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