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Cilantro-Mint Relish for Fish

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Cilantro-Mint Relish for Fish

If you'll be catching and cooking fish, this is THE relish to garnish your fish.
Course Dinner
Cuisine Fusion
Keyword backpacking, car camping, dairy-free, gluten-free, hypoallergenic, lactose-free, no shellfish, no tree nuts
Servings 4


  • Dehydrator


  • ¼ white onion finely chopped
  • ½ cup cilantro finely chopped
  • 1 tsp ginger peeled and grated
  • 1 tsp sugar
  • ½ cup mint fresh, finely chopped
  • 2 chilies fresno or serrano, finely chopped
  • cup lime juice
  • cup vegetable oil


At home:

  • Mix the fist 6 ingredients, add a squirt of lime juice, reserving the rest. Place on a dehydrator mat and dehydrate for 6 hours at 140 degrees. Pack dried relish in a zipper lock bag.
  • Store the remaining lime juice in a small container. Store the oil in a small container or, optionally, omit entirely.

In the field:

  • Place dried relish in a bowl, add lime juice, and add water a little at a time to rehydrate over the course of 20 minutes or so. When rehydrated, add the oil and mix.
  • When the fish is ready to serve, top and stuff the fish with the relish.


Some folks swear that lemon pepper is the ideal seasoning for backcountry fish. Not so. This is. The mint, cilantro, and lime juice obliterate fishiness and lend the resulting meal a freshness that one doesn’t typically associate with backcountry eating. 

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