Chef Eric Lorden shows you how to filet a fresh haddock but you can also simply buy filets of your favorite white fish for this recipe. These packs are made in an oven, but hobo packs are known for camping (sometimes placed on hot coals) and grilling. It is a way to cook the food by steaming in its’ own juices. You can also use this as a way to get your kids to eat fish by seasoning it with what they like and even making the packs into an animal design.
For Salsa:
1/4 cup onions, chopped
½ cup peppers, chopped
½ cup celery, chopped
2 tomatoes, chopped
1 bunch fresh cilantro
½ teaspoon cumin
1 teaspoon lemon juice
½ teaspoon white vinegar
Hot peppers to taste
Salt & pepper to taste
For Hobo Pack:
2 fish filets
1-cup salsa
1 cup Monterrey Jack cheese, shredded (substitute other cheese if desired)
For Salsa:
1. In a small bowl mix ingredients together.
For Hobo Pack:
1. Preheat oven to 350 degrees.
2. Place each fish filet on a large piece of aluminum foil.
3. Add salsa, then cheese in equal portions.
4. Seal aluminum foil.
5. Place on oven pan and heat in oven for twenty-five minutes.
6. Remove fish from foil, place on plate and serve with rice and vegetable of choice.
To filet a whole fish:
Step 1 – Start by cutting diagonally right below the pectoral fin (right behind the fish head) until you reach the backbone.
Step 2 – From the top of the backbone take the knife and slowly slice down along the bones as far down as you can.
Step 3 – Turn the fish and continue slicing all the way to the tail section.
Step 4 – After repeating and removing both filets, hold the tail area of the filet by the skin and carefully cut the skin away from the flesh.
Step 5 – Carefully inspect the fish filet and feel for any bones, which should be removed.
Step 6 – Add the fish carcass and the skin pieces to two gallons of water, vegetable scraps and a tablespoon of Old Bay seasoning and boil for thirty minutes to make a fish stock. Strain. If you do not use the stock right away you can freeze it for later use.
Eric started Passports Restaurant in Gloucester in 1995. He has worked in restaurants from Maine (where he grew up) to Florida for over 30 years. The name Passports is a reflection of the culinary style of the restaurant and denotes varied cuisine from around the globe. From Northshore: An obviously avid griller, Lordon says, “Once I find something I really love to grill, I grill it all year round. I don’t care if there is a foot of snow on the ground; I go out with my boots on. Also, I hate to clean, and the great thing about a grill is that you can let it all burn off.” His favorite rub is called Montreal Spicy. “I use that and commercial barbeque sauces to enhance things.”
