Roasted Garlic Honey Glaze Dutch Oven Mackerel: 1st Place Winter 2019 Camp Cook-off

Ingredients

Fish

• 1 Stick of butter
• 3-4 Lemons
• Fish of your choice (enough to cover the bottom of the dutch oven)
• Blackened seasoning (I like Zartarains' brand)
• Olive oil
• Fresh rosemary

Glaze

• 2 Cloves of garlic
• 2 teaspoons of rosemary, minced 
• 2 Tablespoons of honey
• 2 teaspoons of olive oil
• 1 teaspoon lemon juice 

Directions

Preparation

1. Melt butter in dutch oven
2. Slice lemons in to wheels and line the bottom of the oven with lemons (about three lemons per fish)
3. Roast minced garlic on dutch oven lid in olive oil until lightly browned, remove garlic from heat and combine ingredients for the glaze in small bowl (stir until oil honey and lemon juice combine)
4. Coat fish liberally in blackened seasoning, then lay the fish on top of the bed of lemons in your Dutch Oven. The fish should not be on the bottom of the oven, but on top of the lemons.
5. Drizzle olive oil over the fish and sprinkle 2 tablespoons of minced rosemary on top of the fish.
6. Place one lemon wheel with a rosemary sprig on top of each fish for presentation.

Cooking

1. Place 12 coals on bottom and 14 on top. Cook for 20-30 minutes. Rotate lid and coals after 10-15 minutes (times vary on fish thickness, Trout lean towards 20 minutes, thick fillets more to the 30)
2. Open the oven and check fish if the fish is cooked all the way through and flaky.
3. If flaky pour 1/2 of the honey glaze mixture over the top of the fish and place back on the heat for 5 minutes.
4. Remove from heat pour the remainder of the honey glaze over the fish and serve hot.

*Note: For a conventional oven bake at 350 degrees 10-12 minutes