Going gourmet in da cabin eh?
Yes, I’ve had a few PB&J’s, but also trying to keep it healthy by eating my greens. I’m very, very surprised that I’ve had several days where I have only had 2 meals a day! Very unlike me, as I love to eat.
Being in the U.P. means that there is an abundance of Lake Whitefish. I brought a good amount of food with me, but by the end of the week I was running low on fresh veggies, so when I was in the Munising area for a hike at Pictured Rocks National Lakeshore, I stopped by the grocery store to restock. I was happy to find that they had some local, U.S. caught whitefish at the supermarket. I was hoping to buy direct from the local fishery, but I always seem to be driving by on off hours.
So, whitefish dinner it was. The cabin has a pot belly stove insert with a cooktop, which I really wanted to use, but it was so darn hot. I also discovered that the smoke alarm is ultra sensitive, so wasn’t sure how this would work out. The pot belly stove top cooking option seemed much more the way it was supposed to be cooked in a cabin.
My usual recipe is very simple (grilled, butter, garlic, oregano, sea salt), but since I had very few of those ingredients (What!? No butter!?), I tried this… and here is the recipe.
Broiled Lake Whitefish with Pesto topped with Oyster Mushrooms
2 Lake Whitefish fillets
Side: sweet potatoes
How to do it:
Set oven to broil (525 deg), spread desired amount of pesto on top of fillets. Pop these in the oven for 10 or so minutes, depending on the thickness of your fillets.
Caramelize onions, garlic and sweet potato, add oyster mushrooms right at the end (so they retain their texture, but are warm). Top all this on top of the Lake Whitefish fillets (I separated the sweet potatoes).
Greens (I used Kale) on the side. Toast with olive oil (wish I had some balsamic vinegar too).
Since it’s just me, I wrapped the leftover fillet and sides in some aluminum foil and froze it for later (bonus!).