Skip to main content

Arizona Wildfire Response Dashboard

Arizona Emergency information Network Logo
Arizona Emergency information Network
  • Home
  • Emergency Bulletins
  • Hazards
    • Active Shooter
    • Bioterrorism
    • Chemical Emergencies
    • Cybersecurity
    • Drought
    • Dust Storms
    • Earthquakes
    • Extreme Heat
    • Flooding
    • Influenza
    • Landslides & Debris Flow
    • Nuclear Explosion
    • Palo Verde Generating Station
    • Power Outage
    • Space Weather
    • Radiological Dispersion Device
    • Thunderstorms
    • Tornadoes
    • Wildfire
    • Winter Weather
  • Get Prepared
    • Plan
    • Prepare
    • Inquire
    • Inspire
  • Resources
    • About AzEIN
    • Publications
    • ASL Glossary
  • Emergency Kit Cookoff
    • Recipes
    • Submit a Recipe

Main menu

  • Home
  • Emergency Bulletins
  • Hazards
    • Active Shooter
    • Bioterrorism
    • Chemical Emergencies
    • Cybersecurity
    • Drought
    • Dust Storms
    • Earthquakes
    • Extreme Heat
    • Flooding
    • Influenza
    • Landslides & Debris Flow
    • Nuclear Explosion
    • Palo Verde Generating Station
    • Power Outage
    • Space Weather
    • Radiological Dispersion Device
    • Thunderstorms
    • Tornadoes
    • Wildfire
    • Winter Weather
  • Get Prepared
    • Plan
    • Prepare
    • Inquire
    • Inspire
  • Resources
    • About AzEIN
    • Publications
    • ASL Glossary
  • Emergency Kit Cookoff

Grilled Fish w/ Peach Chutney

Jenny Ward

Created Date:

09/30/2013
Meal: 
Dinner
Course: 
Main
Total Time: 
28 min
Prep Time: 
10 min

Grilled fish with a chutney of peaches, onion and hot peppers.

Recipe Ingredients: 
  • 1 can or package of fish (e.g., tuna, smoked salmon or trout), drained
  • 2 lemons (one sliced and the other halved for juicing)
  • 1 can diced peaches, drained
  • 1 onion, diced
  • 1 hot (I used habanero) pepper, minced
Directions: 
  1. Combine the diced peaches, diced onion and minced pepper.
  2. Form the fish into cake or patty.
  3. Make a tin foil "boat." Spoon the peach chutney into tin foil, placing the fish on top. Squeeze half a lemon over top the fish. Place lemon slices on top. Drizzle with olive oil (optional).
  4. Seal up tin foil boats and cook on fire embers or over a fire for approx. 14 minutes.

Kit Cookbook

Arizona State Seal
  • Contact Us
  • Statewide Web Policies

© 2019 Copyright AZEIN All Rights Reserved

  • Facebook
  • Twitter
  • Youtube
  • RSS