4                 8 oz pieces of Trout or Salmon
     1                 red onion, sliced thin
     1 TB           lemon pepper
     1/8 cup      dry white wine
     4 oz.           Butter

Place a piece of tin foil on the table. Lay the fish down, meat side up. Sprinkle with the wine, onions, pepper and butter. Fold up the edges being careful not to let the wine ooze out and place over the grill or campfire for about 15 minutes. A super side dish is steamed veggies.

That lemon pepper is one of my favorite spices to use for fish. It is available at your local grocer. Perhaps the best tip I can give you for cooking seafood is to make sure the fish is fresh, because that can make all the difference in the world. If you can't find Trout or Salmon, Whitefish can easily be substituted. And as always, a creative cook is a good cook.