finallyME:

That was your 1000th post, BTW, I think. Congrats!

Another version of that foil-cooking thing was very popular in the Bahamas when we were cruisin' the sailboat there. And that was cooking red snapper whole (& gutted) with tomatoes, onions, garlic and other spices in the foil on a grill.

It is REAL tasty and moist.

Industrious locals and sailors did a beach campfire and put the foiled red snapper in coals in a hole dug in the sand. I didn't because LNT is much more important there. When you get a really high tide all that charcoal mess can really spoil a white sand beach, no matter how deep it was buried and how deserted the island.

(If you froze the fish and stuck it in your pack, it might make a great meal the first night on the trail -- you'd would need to pack out the bones for LNT, since no red snapper in the mountains, at least for the last 1/2 million years or so.)