Tuesday, July 28, 2009

Steamed Fish with Corn, Tomatoes and Onions

I've decided to post one of the other recipes I used for the Lake Trout that we caught in Lake Michigan. This recipe is a family favorite. The original recipe calls for Pickeral, but it worked great with the Lake Trout as well.

Steamed Fish with Corn, Tomatoes and Onions

  • Pickeral or other fish fillet (skin removed)
  • 1 large tomato
  • 1 medium onion
  • 2 ears fresh corn on the cob
  • garlic salt
  • 2 -3 Tablespoons butter
  • 2 Tablespoons of water

Tear off a good size sheet of heavy duty foil (or 2 piece of regular foil). Spray with Pam or other cooking spray. Peel and slice onion into rings. Place these rings on the prepared foil. Core and slice tomato. Lay the tomato slices on top of the onions. (This creates a bed for your fish). Place the fish on top of the onions and tomatoes. Season the fish with garlic salt and pepper. Remove the corn from the cobs. Put the corn kernels on top of the fish. Place pats of butter along the top of the fish. Add a couple tablespoons of water to the packet. Seal the foil securely around the fish. Place foil packet on medium heat grill or 350 degree oven for about 20 minutes for average size fish fillet.

Serve, making sure you get some of the onions, tomatoes and corn with your fish serving.

Sorry I don't have any pictures of the actual recipe. I think we just ate it too fast. Enjoy.


  1. Oh, I love this recipe! Kristen used to make it in the Nati. Yumm.

  2. Kel - Now you can make it for yourself. Yipee!