Paddle Meals: Foiled Fish

Centered over the ball with one eye on the balloon attached to the wicket. A quick whack of the mallet sends the ball scooting across Great Slave Lake.

April is a good time to play croquet on the frozen surface and dream about paddling again when Back Bay is ice-free—an adventure option if you live in Yellowknife, Northwest Territories like Rosella Stoesz, who has made it her home for 24 years. She paddles with her mid-sized dog Ruby poised in the cockpit of her kayak.

If you’re in Yellowknife between July and September, you could get out paddling with a little help from Narwal Paddling Adventures or Overlander Sports.

For baking fish packets: preheat the oven or BBQ to 450°F or burn the campfire to coals. Prepare a double thickness of foil 12 x 24 inches and brush the center with oil. Each packet will hold two firm fish fillets (5 or 6 ounces each).

ASIAN FISH

1 cup cooked rice

2 cups coarsely chopped bok choy

2 scallions, chopped

2 fish fillets

1 small can water chestnuts (drained) or 1 cup match-stick pieces of daikon—a white radish

1 tablespoon vegetable oil

1 teaspoon grated ginger

1 clove garlic, crushed

2 teaspoons soy sauce

2 teaspoons dark sesame oil

splash of chili oil

Fold over foil to make an airtight parcel.

Bake 20 minutes.

GREEK FISH

1 cup thinly sliced fennel

1 small tomato, sliced

8 thin slices red onion

2 fish fillets

2 tablespoons olive oil

juice of 1 lemon

1 tablespoon chopped fresh dill

dash of salt and pepper

Bake airtight foil packet for 20 minutes.

ORANGETTI FISH

Pierce one spaghetti squash several times with a large fork. Place in baking dish and cook at 375°F for approximately one hour, until flesh is tender. Scoop out as much of the ‘spaghetti’ onto the foil sheets as desired. Top with fish. Sprinkle with fish sauce and ½ cup shredded carrots. Bake packet for 20 minutes.

© Debbie Leach started her Arctic adventures in March and is currently working and paddling out of Rankin Inlet, Nunavut.