Fish in Foil

I learned this foolproof recipe up at Knee Lake Resort (now North Star Resort) last season. It goes in the oven, barbecue or over an open fire. Start with a long sheet of foil. Spread it with butter or margarine. Layer on some fish—any kind will work, even pike that's been in the freezer for eight months. Add salt and pepper. Slather the fillets with your favourite salsa. Top with red, green, orange and yellow peppers, chopped green onions and chopped white onions. Add lots of hot sauce. Omit anything you don't have or don't like. Seal up the foil edges to make a big pouch. If you're doing this in the oven, set it on a cookie sheet for easier handling. Cook it for 25 minutes. The foil pouch will plump up nicely. Let it settle down for five minutes before tearing in. Serve with rice, egg noodles, pasta, mashed potatoes or bannock.