My Favorite Outdoor Meal

My Favorite Outdoor Meal

You may not know this about me, but I lean towards the simpler things in life, and that applies to food.  While I love all types, if I’m cooking for myself, I want something uncomplicated and delicious.  My absolute favorite outdoor meal is a simply grilled fish (black bass, Chilean sea bass and Mahi Mahi all work well for the recipe below) with my mango salsa and a salad.  For dessert, s’mores with Mexican chocolate, because you can’t be outdoors and not have s’mores!

I again used my Instastart Grill Stove and my REI Camp Kitchen to cook my meal, although this time, I prepped at home, packed everything into my cooler and hit the road.  Be sure to clean the fish and remove the skin before you pack it, or have your local fishmonger do it, then wrap in parchment paper or plastic wrap.  Also be sure to include ice packs in your cooler, to help keep everything cold.

Grilled Fish Recipe
2 12-ounce fillets of black sea bass, cleaned
1 tablespoon olive oil
1 lime, juiced
Salt and pepper

  1. Lay the fish on a clean plate.  Sprinkle with the olive oil, lime juice and season with salt and pepper.  Grill for approximately 4-6 minutes on each side.

That’s it, didn’t I say it would be easy!  On to the Mango Salsa…

Mango Salsa
1 semi-ripe mango, peeled and seeded,
1 semi-ripe mango, peeled, seeded, and small diced
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
1 medium ripe tomato, finely diced
1 red onion, finely diced
½ cup chopped cilantro
Salt and freshly ground black pepper

  1. Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
  2. Meanwhile peel and remove flesh from the remaining mango and finely dice.
  3. To finish the salsa, add the tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture and season with salt and pepper.


Go ahead and get crazy with the s’mores, you can melt the chocolate first or melt the marshmallows; it all ends up as gooey deliciousness.  I recommend using Mexican chocolate, which you can find at most supermarkets, as it has Mexican cinnamon and chili powder, giving it a nice kick.

Bon appetit!


Post in partnership with REI. All opinions shared here are my own.