crappie fishing
crappie on ice

Lobster Empanadas
Cooking Recipes and Tasty Recipes

1/4 pound unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups unbleached flour
1/2 teaspoon baking powder
1 teaspoon ground cumin
1/4 teaspoon cider vinegar
6 to 8 tablespoons very cold water
1 tablespoon vegetable oil

6 ounces fresh lobster or langostino meat, cooked, shelled and roughly chopped (or saltwater or fresh water crayfish)
1/2 cup alioli or homemade mayonnaise
1 tablespoon tomato purée
1 tablespoon cognac
1 teaspoon Dijon mustard
1/3 cup finely chopped scallions, including green part
1 teaspoon coarse kosher or sea salt
1/4 teaspoon white pepper
2 to 3 hard-boiled eggs, cut lengthwise into 8 pieces
16 to 20 pimiento-stuffed green olives
1 large egg, beaten
2 tablespoons water


Pastry Directions:
Using a fork, combine the butter and cream cheese
Sift the flour over the mixture
Add baking powder, cumin, vinegar, and water and combine with a fork
Flour hands generously and work the dough until it becomes a smooth, elastic ball, 3 to 4 minutes
Flour both the work surface and rolling pin
Roll out the dough to about 1/8 inch thick and cut it into 6-inch circles for main course-sized empanadas
For appetizer-sized empanaditas, cut the dough into 3-inch circles
Cover the pastries with a lightly floured towel until you are ready to fill them

Filling Directions:
Combine the lobster, mayonnaise, tomato purée, cognac, mustard, scallions, salt, and pepper and mix thoroughly
Set the filling aside and keep it cool until you are ready to fill the empanadas

Assembly Directions:
Preheat the oven to 400°F
Oil a large cookie sheet or line it with Silpat
Spoon the filling in the center of the pastry circles — about 2 tablespoons of filling for each main course empanada or 1 heaping teaspoon for empanaditas
Stuff an egg slice and 1 or 2 olives in the filling and fold the dough over the filling forming a half-moon
Beat the egg with the water to make a glaze
Moisten the open edges with the glaze and crimp the edges with a fork or your fingers to seal
Place the empanadas on the cookie sheet and brush the top of each with the glaze
Bake them for 20 minutes, turn the heat down to 350°F and continue baking for about 5 minutes more or until the empanadas are golden
When the empanadas are done, remove them from the oven and cool them on racks for several minutes
Serve warm or at room temperature
To freeze and reheat, place frozen cooked empanadas in a preheated 350°F oven for approximately 20 minutes

Salt Baked Fish Stuffed w/Herbs and Lemon

2 whole fish small, about 3/4 pounds each, or one whole fish, about 1 1/2 pounds)
10 sprigs thyme you can also use rosemary, fennel fronds, tarragon, or chervil)
3 slices lemon (halved)
Olive oil (a drizzle of)
3 cups sea salt or kosher salt (preferably a mix of 2 cups coarse and 1 cup fine)
1 egg white

Preheat the oven to 400°F
Pat the fish dry inside and out with paper towels
Stuff each fish cavity with half the thyme and lemon
Very lightly grease the whole outside of the fish with olive oil
In a bowl, mix together the salts and the egg white with your hand
Add water a bit at a time until the mixture reaches the consistency of wet sand that you might use to build a sand castle
On a rimmed baking sheet, create a layer of the salt mixture approximately the size of the two fish, about 1/4 inch thick
Place the fish flat on this bed, and mound the salt around each fish, about 1/4 inch thick, creating a tight seal
Leave the head and tail exposed
Bake for 30 minutes, then allow to rest for 10
Carefully break off the salt crush, and fillet the fish inside
Serve right away

Cheesy Walleye Casserole

2 (10 oz) packages frozen chopped spinach, drained and thawed
2 pounds walleye fillets, cut in 3 to 4-inch pieces
1 medium onion, chopped
2 Tablespoons butter, melted
1 (10 oz) can cream of Shrimp soup
1/2 cup milk
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/8 teaspoon curry powder
dash of pepper
1/4 cup grated parmesan cheese
1/2 cup saltine cracker crumbs

Spread the spinach in greased 13 x 9 x 2-inch baking dish
Place the Walleye pieces on top
Saute the onion in butter until tender
Stir in the soup, milk, Swiss cheese, Cheddar cheese, curry powder and pepper
Cook over low heat, stirring until the cheese melts
Spoon over the fish
Top with the cracker crumbs and Parmesan cheese
Bake at 350 degrees for 30 minutes

Poached Mahi Mahi w/Mushrooms and Apricots

3/4 ounce dried shiitake mushroom, quartered
1/4 cup dried apricot, chopped
1 1/2 cups boiling water
2 shallots, finely chopped
1 teaspoon coriander
1/2 lime, juice of
1/2 lime, zest of
1/4 cup powdered instant milk (reconstituted with water to make 1 cup)
Salt and pepper
Vegetable oil cooking spray
3/4 lb mahi mahi, fillet,skin on
1 tablespoon cornstarch
2 tablespoons cold water

Quarter dried mushrooms and chop apricots
Place quartered mushrooms and apricots in a bowl and pour 1 1/2 cups boiling water over; let stand for 15 minutes; strain, reserving liquid
To the strained liquid add coriander, lime zest and juice, salt and pepper to taste
Reconstitute enough instant powdered milk to add to the strained liquid to make 2 cups, (about 1 cup); stir and set aside
Cut the Mahi Mahi fillet down the middle to make two steaks
In a nonstick, deep frypan, sprayed with veggie spray, over medium high heat, saute quartered mushrooms, chopped apricots and shallots for 4 minutes
Add Mahi Mahi fillets, skin side up, cook for 1 minute
Add reserved liquid mixture, bring to simmer and simmer for 8 minutes or until fish flakes
Remove fish and place on platter skin side down and keep warm
Make a slurry of the cornstarch and cold water, add to frypan, stir and bring to boil, cook for 2 minutes or until liquid thickens
Pour thickened mushroom/apricot sauce over Mahi Mahi fillets and serve

 Red Snapper Mediterranean Recipe

2 red snapper fillets, (about 6 oz each)
1 Tbsp butter
1 Tbsp olive oil
1 Tbsp chopped onion
1 garlic clove, crushed and chopped
1 Tbsp pickled capers
1/4 cup sliced olives
3/4 cup chicken base
1 tsp chopped parsley
the juice of 1/4 lemon
1 oz dry white wine
10 cherry tomatoes cut to half
Little all-purpose flour

Heat the olive oil and butter in a large skillet and saute the onion, garlic, capers and olives for 2-3 minutes
 Dredge the red snapper fillets in the flour and add them to the skillet
Sear the fish on both sides, approximately 1 minute per side, and deglaze with the white wine
Add the chicken base and lemon juice, and place the skillet with the red snapper fillets in a preheated oven at 400 F for about 8 minutes
(Make sure the handle is oven-proof)
Take the skillet out of the oven and put it on the stove
Turn on the heat and add the cream and fresh parsley
Reduce the sauce for 1-2 minutes and add the halved cherry tomatoes
Heat them through and serve the Mediterranean red snapper with potatoes and vegetables
recipe from: Finest Chef

Walleye Chowder


5 slices bacon, cooked and chopped

3 Tbsp butter

1/2 C celery chopped

1 large yellow onion chopped

1/4 C all purpose flour

4 C cold milk

2 C cubed red potatoes

Freshly ground salt and pepper to taste

2 8 oz walleye fillets in chunks

2 Tbsp chopped fresh parsley


In a large stock pot, heat butter over medium high heat

Add celery and onions, saute until softened

Stir in flour to create roux to thicken sauce

Slowly whisk in milk

Add potatoes and bacon, stir gently

Reduce heat, simmer for 30 minutes until potatoes are cooked through

Add fish chunks, cook for additional 6-8 minutes, until fish is cooked through

Season to taste with salt and pepper

Garnish with parsley, serves 4-6

Simple Fish on the Grill

2-3 lbs. Fish Filets(skin on)
1/2 cup vegtable oil

1 cup Ketchup
1 Cup Hot Sauce (Durkee's extra hot is my favorite)
1/2 Cup Vinegar (White for less vinegar taste, Apple Cider for more)
1/2 cup water

If using a gas grill, preheat the grill.
Brush the grill with oil to minimixe sticking.
Place the filets on the grill skin side down, and brush the filets with sauce. After 2-5 minutes (depending on the thickness of the filets) turn the filets and brush with sauce again. Wait 2-3 minutes, turn and sauce the filets one more time, salt and pepper to taste and cook until done.
Submitted by: Gary Makely

Cajun Baked Catfish

3 slices bacon, diced
2 garlic cloves, minced
1 onion, chopped
1 cup butter (2 sticks)
2 teaspoons cayenne pepper
1 1/2 teaspoons Grey Poupon mustard
1/4 teaspoon basil
1/4 teaspoon thyme
1/2 teaspoon oregano
5 dashes Tabasco sauce (or to taste)
2 tablespoons crab boil, spice
1 1/2 lbs catfish fillets

Preheat oven to 375º
Saute the diced bacon, onion and garlic
Add the butter and herbs
Simmer 3 minutes
Add the fish, stir and simmer 3 minutes more
Transfer to a baking dish and bake for about 20 minutes or until the fish is done
submitted by: TxGriffLover

Onion Sour Cream Potato Chip Crusted Bluegill Recipe

Bluegill fillets about 2 lbs
1 cup flour
1 egg
2 cups Onion Sour Cream Potato Chips (crushed coarsely)

Remove skin from the Bluegill fillets and rinse with cold water
Remove bones from the fillets
Dry the fillets with paper towels
Place potato chips in a plastic bag and crush (not too fine, coarse is best)
Spread the crushed potato chip crumbs from the bag onto a plate
Put flour into the same plastic bag
Beat the eggs in a shallow bowl
Put the Bluegill pieces into the plastic bag with the flour and shake to coat
Dip Bluegill pieces into the beaten egg and then press firmly into potato chip crumbs to adhere
Coat both sides
Place coated pieces in a greased baking dish
Bake at 400 degrees for 15 minutes or until the filets flake
Serves four

Trout Amandine

4 fish fillets of speckled trout (spotted seatrout), about 6 to 8 ounces each
½ cup flour
1/3 cup cooking oil
½ cup butter
½ cup slivered almonds salt and pepper to taste
1 lemon, thinly sliced
1 tsp. Parsley

Season cleaned fish with salt and pepper
Coat lightly with flour, and saute in hot oil until fish is golden on both sides
Drain oil from pan
Add butter and brown almonds slightly
Pour over fish
Garnish with parsley and lemon

Rosemary Grilled Scallops

1 pound sea scallops, tough tendon removed
2 tbsp. fresh rosemary, finely chopped
4 ounces prosciutto paper thin slices
3 tbsp. extra virgin olive oil
3 tbsp. lime juice
Sea salt, coarse grind
Flat skewers

Cut prosciutto into strips large enough to wrap around each scallop – about 1" x 3"
Wrap each scallop with a single piece of prosciutto and thread onto a skewer
Leave space between each scallop on the skewer
Arrange the skewers on an appropriately sized shallow tray for the marinating step
Drizzle olive oil and lime juice on them. Sprinkle the scallops with the fresh rosemary. Marinate for 15 minutes
Oil the grates of the BBQ grill
Grill over direct coals, high heat, for about 2 minutes a side, until they are just cooked
Serve immediately
Adapted from The New York Times Seafood Cookbook recipe by Steven Raichlen

Crispy Cajun Catfish

2 cups all-purpose flour
2 teaspoons salt
2 teaspoons Cajun seasoning
1-1/2 teaspoons pepper
1/8 teaspoon ground cinnamon
2 pounds bass or perch fillets
2 eggs
1/4 cup water
2 cups mashed potato flakes
6 tablespoons canola oil

In a large resealable plastic bag, combine the first five ingredients
Add fish, one piece at a time; shake to coat
Whisk eggs and water in a shallow dish
Place potato flakes in another shallow dish
Dip each fillet in eggs, then coat with potato flakes
Dip fish again in eggs and potato flakes
In a large skillet, heat 3 tablespoons oil over medium-high heat
Cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed
Yield: 8 servings

Crab Stuffed Flounder

1 1/2 pounds flounder fillets 
1 cup crabmeat - drained, flaked and cartilage removed 
1 tablespoon finely chopped green bell pepper 
1/4 teaspoon ground dry mustard 
1/4 teaspoon Worcestershire sauce 
1/4 teaspoon salt 
ground white pepper, to taste 
3 crushed saltine crackers 
1 egg white 
1 tablespoon mayonnaise 
1/4 cup butter, melted 
1 egg yolk 
5 tablespoons mayonnaise 
1/2 teaspoon paprika 
1 tablespoon dried parsley 

Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture. 
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter. 
Bake the fillets at 400 degrees for 15 minutes. 
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes

Tuna Unusual Casserole

1/3 cup dark corn syrup
2 (1 lb) cans stewed tomatoes
1/2 cup onion, chopped
1 1/4 cups elbow macaroni, uncooked
2 (7 ounce) cans tuna, drained
4 ounces American cheese, grated

Combine the first three items, boil, stir occasionally
Stir in macaroni and remove from heat
Add tuna and 2/3 of the cheese
Pour into a two quart casserole and cover
Bake at 425 degrees for 20 minutes
Stir once then sprinkle with remaining cheese
Bake 5 minutes more
submitted by: Trisha W

Best Fried Walleye


4 walleye fillets

1/2 C Flour

1 pinch salt

2 C crushed saltine crackers

Oil for frying

1 lemon in wedges

2 eggs beaten

1/2 tsp garlic powder

1/2 tsp black pepper


Remove all bones and skin, cut fillets into smaller pieces

Place beaten eggs in bowl, set aside

Combine flour, garlic powder, salt and pepper in separate bowl

Pour cracker crumbs into another bowl

Heat oil in deep fryer or large cast-iron skillet over med-high heat to 375°

Dip fillets in flour mixture, then in the eggs and then in the cracker crumbs

Set aside

Test oil - it will crackle and pop when a cracker crumb is dropped into it

Carefully lower 2 fillets into hot oil

Cook until browned, about 3 minutes per side

At 3 minutes, turn fillets with tongs

Transfer plate on a paper towel, repeat until all fillets are cooked

Serve with fresh lemon wedges

Cod, Poor Man's Lobster

2 lbs cod fish fillets
Water, to cover
1 tsp salt
1 bay leaf
1 small onion, peeled and sliced
2-3 slices lemons
1/2 cup vermouth
4-6 tablespoons butter, melted
fresh parsley, chopped fine for garnish

Place fish in a wok
Cover with water and add the next 5 ingredients
Bring to a boil at 225 degrees
Reduce heat to simmer for 8 to 10 minutes or until fish is opaque
Carefully remove fish from wok with slotted spatula
Serve hot with melted butter and chopped parsley
Submitted by: SueVM

Curried Bluefish with a Cucumber Mint Sauce

4 bluefish fillets, about 6 ounces each
1/3 – 1/2 cup fine white cornmeal
1 Tbsp curry powder
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
Juice of 1 lime
2 medium cucumbers, peeled, seeded and chopped
3 Tbsp fresh mint leaves, minced
1/2 tsp jalapeno chili pepper, minced
1  1/3 cup plain yogurt

Create the sauce by combining the cucumbers, mint, jalepeno and yogurt in a bowl
Taste and season with salt and pepper if desired
Set aside
Combine cornmeal, curry powder, salt and pepper in a low dish
Coat each piece of fish on both sides with this mixture
Heat oil in a heavy skillet over medium high heat
Saute the fish until lightly brown for about 3 minutes, skin side down
Turn the fish over and saute for another 2 minutes or until the fish flakes with a fork
Put the fish on a platter and sprinkle it with the lime juice
You can either spoon the sauce over the fish or serve it on the side

 Crispy Baked Walleye


2 eggs

1 tbsp water

1/3 C dried breads crumbs

1/3 C instant potato flakes

1/3 C grated parmesan cheese

1 tsp seasoned salt

4 (4oz) walleye fillets


Preheat oven to 450°

Grease a baking sheet

Beat eggs and water in a bowl until smooth, set aside

Combine the bread crumbs potato flakes and parmesan cheese in a separate bowl with seasoned salt until evenly mixed

Dip walleye fillets into the beaten egg. then press into the bread crumb mixture

Place onto the prepared baking sheet

Bake in preheated oven until fish is opaque in center and flakes easily with a fork, 15 to 20 minutes

Bluegill Parmesan

1/4 cup butter, melted
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound bluegill or crappie

Place butter in a shallow bowl
In another shallow bowl, combine the bread crumbs, cheese and seasonings
Dip fish in butter, then coat with crumb mixture
Place in a greased 15-in x 10-in x 1-in baking pan
Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork
Yield: 4 servings

Blackened Salmon w/Brocolli

4 (6 ounce)  salmon fillets
1 tablespoon cajun seasoning (I used creole seasoning)
1 bunch broccoli
1/2 cup water
1 tablespoon olive oil
2 shallots, sliced
1/4 teaspoon kosher salt
1/4 cup golden raisin
1 lemon, cut into wedges (garnish)

Over medium heat heat a skillet
Coat both sides of salmon with seasoning and then place in skillet and cook for 3-5 minutes on each side or until done and blackened
In another skillet cook broccoli (see note in description) and water in a skillet, bring to a boil and simmer until tender (5 minutes for rabe or 10 minutes for regular broccoli); drain
Wipe out skillet (used to cook broccoli) and heat oil over medium heat. Stir in shallots and salt and cook for 3-5 minutes or until softened
Stir in broccoli and raisins
Serve broccoli with salmon and lemon wedges

Maple Thyme Mustard Salmon

1/3 cup pure maple syrup
1 tablespoon Dijon mustard
2 teaspoons fresh thyme, chopped
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
4 boneless atlantic salmon fillet, about 1 1/4 lbs
6 cups baby spinach
1 teaspoon extra virgin olive oil
salt and pepper, to taste (optional)

In a shallow glass dish, whisk maple syrup, mustard, thyme, garlic and pepper together
Place salmon fillets in dish and turn to coat
Cover and refrigerate for at least 30 minutes or up to 8 hours
Place salmon on parchment paper lined baking sheet and spoon some of remaining marinade over top
Roast in 425F oven for about 15 minutes or until fish flakes when tested with fork
In large bowl, toss spinach with oil, salt & pepper (if using), and divide among 4 plates
Top with salmon and serve
recipe: Dreamer in Ontario

Bluegill Fritters

6-12 slab bluegills
Old bay
1-2 eggs
(Red pepper powder if you like)

Filet fish (should look like a chicken finger)
Mix all ingredients together except egg
(make a batter, you can handle that)
Then dip fish in egg
Then in batter
Deep fry (I prefer a deep fryer) for about 4-5 min
submitted by:Bob Gill

Walleye Dip


2 walleye fillets

1/2 tsp dried dill or 2 tsp fresh dill

3-4 whole peppercorns

1 8oz pkg cream cheese

1 C shredded cheddar

1/2 C mayo

1 tsp hot sauce

1 tsp chipotle hot sauce

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

1/2 lemon


In a small frypan, poach fillets in 1 C of water seasoned with dill and peppercorns

Cook 4 minutes

Fish is done when it turns white

Remove from water, drain on paper towel

Combine softened cream cheese, cheddar, mayonnaise, hot sauces, chives, parsley and fish

Mix well

Pour onto glass pie plate

Bakes at 400° for 10-15 minutes

Broil an additional 5 minutes for crispy top

Remove from oven, squeeze lemon over top, serve with hard crackers or torn bread

 Baked Carp

1 large carp - about 4lbs
Olive oil for brushing the fish

4 slices white bread - crumbed in the blender
1 small onion - finely chopped
2 sticks celery - destringed and finely chopped
2 oz butter
2 tsp dried thyme

Heat the oven to 450F
Wash and dry the carp
Fry the onion and celery in the butter until they're soft
Mix in the bread crumbs and thyme
Stuff the fish and tie it with some string to keep the stuffing in
Brush the carp with oil and then bake for 25 to 30 minutes
The carp will produce some flavored juices once cooked and this should be spooned over the fish when you serve it

Blackened Swordfish

Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed.
2. Use prepared or store bought Blackening Seasoning or combine the following ingredients:

1 tbsp fine chopped fresh or 1 1/2 tsp dried thyme leaves
1 tbsp finely chopped fresh or 1 1/2 tsp dried marjoram or dried oregano
1 1/2 tsp cayenne pepper
2 tsp salt
1 tsp freshly ground white pepper

Set aside 1/4 cup pure olive oil

Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl
Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot
Depending on your stove, this will take 5 to 10 minutes
Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture
With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes
Turn the fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat Cook the fillets for 2 to 6 minutes more, depending on thickness
recipe from: Fish4Fun

Asian Rainbow Trout

4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped

Rub trout fillets with soy sauce Season with salt, pepper, and sugar; set aside
Heat olive oil in a large skillet over medium-high heat
Add garlic, ginger, and green onions; cook and stir until golden brown
Add trout fillets and cook until browned and crispy, about 3 minutes
Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more
submitted by: KerriJ

Baked Northern Pike

3-4 lbs. Northern Pike fillets
5 tbsp butter
1 med size onion
1 med size green pepper
6-8 strips bacon
Lemon juice
Salt and pepper

Preheat oven to 350 degrees
Melt butter; pour in a 9x13 inch cake pan
(For easy cleaning, line pan with aluminum foil)
Place fillets in the butter
Season with salt and pepper
Slice onions and green peppers over fillets
Sprinkle 2 teaspoons of lemon juice over fillets
Cover the fillets with the 6-8 strips of bacon
Bake at 350 degrees for about 25 minutes

Spicy Fish Recipe

2 fillets white fish (frozen mahi mahi used here)
1/2 cup chopped chili peppers
1 sweet yellow onion, sliced
1 tomato, sliced
1/4 cup chopped cilantro
2 tbsp oil (olive oil used here)
1/4 cup soy sauce
1/4 cup shaved ginger

Marinate / thaw fish by soaking in ginger, soy sauce, and add water to cover fish
Saute onions, garlic in oil
Add hot peppers to pan, cook until soft
Add fish (include some ginger if you like), cilantro, cook until fish is opaque
Add tomato and serve

Cod Bake

2 tb Olive oil
1 Spanish onion; chopped
1 Green pepper; seeded and chopped
1 c Sliced mushrooms
1 Clove garlic; minced
1 Bay leaf
1 pt Stewed tomatoes
1 1/2 lb Cod fillets

Sauté onion, green pepper, garlic, and mushrooms in oil until soft
Add bay leaf and tomatoes;
simmer 30 minutes
  Preheat oven to 350°
  Arrange cod in greased baking dish
Remove bay leaf from sauce; pour over fish
Bake 40 minutes; or until fish flakes easily when tested with a fork

Crappie Cakes


1 lb fresh crappie fillets

1 egg

1/4 C red bell peppers, finely chopped

1/4 C onions, finely chopped

1/4 C mayo

1/2 stick of butter

3/4 C bread crumbs

1 tsp seafood spice

Dash worchestershire sauce

1 tsp dry mustard spice

1 Tbsp olive oil


Dice onions and red bell peppers together

In a mixing bowl, combine ingredients, except oil and butter

Stir ingredients together, then from 4-5 patties

Heat oil and butter in black iron skillet

Place patties in skillet, and reduce heat to medium

Cook patties 7-9 minutes per side, depending on thickness

Serve on lettuce with remoulade or mustard based sauce

Parmesan Fish Crackers

1 1/2 cups all purpose flour (plus more for dusting)
8 tblsp (1 stick) unsalted butter cut into 5 pieces
1/2 tsp table salt
1/2 cup freshly grated parmesan cheese
5 tblsp plus 1 tsp cold water
1 large egg yolk

Preheat oven to 425 degrees
Line 2 baking sheets with parchment paper
In food processor, combine flour, butter, salt, and cheese
Pulse until mixture resembles coarse meal
Add the 5 tablespoons cold water; pulse until the dough just comes together
Shape dough into a disk
In a small bowl, whisk together egg yolk and remaining 1 teaspoon cold water; set aside
On a lightly floured surface, roll dough 1/4 inch thick
Cut out shapes using fish-shape cookie cutter; transfer to prepared baking sheets
Bring scraps together, reroll the dough, and cut out more shapes
Brush each fish with the reserved egg wash
Bake until golden, about 10 minutes
Transfer to a wire rack, and let cool
Crackers may be kept at room temperature in an airtight container up to 2 days

Honey Fried Walleye


4 walleye fillets

1/2 C milk

1 C flour

1/2 tsp salt

2 eggs

1/2 C honey

2 sleeves of saltine crackers

Canola oil


In a mixing bowl, beat 2 eggs, milk and 2 Tbsp honey

Crush up saltines and mix in salt and flour

Cut up walleye into small chunks

Pour a 1/2" oil in a frying pan, heat approximately 350°

Dunk walleye chunks in egg/honey mixture, soak for 5 minutes

Remove walleye and dredge in the crushed saltine mixture

Fry the walleye for 4-5 minutes per side or until it flakes

Remove walleye from oil, drain on paper towel and drizzle honey over them

Serve with sides of choice

Pollock Florentine

1 1/2 lb Pollock
1/4 lb pancetta, diced
2 garlic cloves, minced
1 small onion, minced
1 tsp fresh thyme
1 cup fish stock
5 ounces spinach
1 small tomato, diced
1 ounce feta
2 ounces grated parmesan cheese
Salt and pepper

Heat oven to 350
In a flat bottom, oven safe pan big enough to hold the fish in one layer, render the pancetta
Add onion and garlic, and saute until translucent
Remove solids and set aside
Deglaze pan with fish stock and reduce by half
Add spinach to wilt and remove to a separate bowl
Mix spinach, tomato, pancetta, onion, garlic, and 1/3 tsp thyme together
Add 2/3 tsp thyme to stock
Taste for salt and pepper and season as desired
Coat fish in remaining stock and layer in the pan
Sprinkle feta on the fish
Layer the spinach mixture over fish
Sprinkle parmesan over the top
Bake for 10-12 minutes
Optionally broil for 1 minute
Remove from oven and let rest for 2 minutes
submitted by: beach_lover_58

Beer Battered Catfish

3 lb catfish
1/4 cup cornmeal
1/4 cup flour
2 eggs, beaten
1 12 oz beer
1/4 cup vegetable oil
Salt & pepper to taste

In medium mixing bowl blend flour, cornmeal, salt and pepper
In a separate bowl beat egg well; add beer and minced onions and mix well
Cut the fish into 2 inch cubes or strips
Heat the oil to 375 degrees
Roll the catfish in the flour mixture then dip in beer-egg mix then back into the flour
Place dipped catfish into the oil and fry to golden brown

Pan Fried Smallmouth Bass


1 C flour

1/2 tsp black pepper

2 large egg whites (lightly beaten)

4 Tbsp cornmeal

4 Tbsp vegetable oil

1 lemon (cut into wedges)

1 tsp salt

2 Tbsp water

1/2 C seasoned breadcrumbs

1 lb bass fillets (skinned)

2 tsp butter


Combine flour, salt and pepper in a 1 gallon food grade plastic disposable bag

In a wide dish mix together the seasoned bread crumbs and cornmeal

In a medium size bowl whisk together the egg whites and water

Shake fillets one at a time in the flour mixture and then roll them in the bread crumbs

Place the oil and butter in a large skillet over medium high heat

Cook the fish until golden brown on both sides and fish flakes easily with a fork

Serve with lemon wedges

Walleye Cakes


1 lb walleye chopped

1/4 cup melted butter

1/4 cup red bell pepper chopped

1/4 cup mayonnaise

1/2 cup seasoned bread crumbs

1 pinch Old Bay Seasoning

1 dash Dijon Mustard

Lawry's Seasoned Salt

1/4 cup breadcrumbs, to roll cakes in

1 (8oz) can crab

2-3 green onions, chopped

1 egg

Salt and Pepper


Mix, form into small patties

Roll in crumbs, put on a well greased cookie sheet

Bake on top rack at 350 degrees for about 15 minutes, flipping once, until golden on both sides

Or: grease a pan and brown the cakes on top of the stove

Medium heat

Cook for about 4-5 minutes on each side

Serve immediately with lemon dill sauce on the side

Cajun Crappie

Crappie filets (about 1 pound)
1/3 cup yellow corn meal
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 egg
1/2 cup of milk
Corn oil for frying

Combine Corn Meal, 1 cup of flour and spices in a small bowl, mix well
Beat the egg and milk in another bowl
Remove skin from the Crappie filets and wash with cold water
Dry the filets with paper towels
Put ½ cup of flour in a plastic bag
Add the crappie filets to the plastic bag and shake to coat the filets with flour
Dip one by one, into the egg and then dip into the Corn Meal, flour, and spice mixture
In a large frying pan, heat the corn oil, 1/4 inch deep, to about 375 degrees
Carefully place filets into the hot oil
Fry filets till golden brown on both sides
Place cooked filets on paper towels to drain excess oil
Serves two
recipe from: LakeMichiganAngler

Baked Bluefish

2 lb Bluefish fillets
1/2 C  Milk
Salt and pepper to taste
1 C  Bread crumbs
1/4 lb Butter
2 TB Lemon juice
1/2 C  Seafood seasoning or to taste

Preheat oven to 500°
Dip fish in milk
Sprinkle lightly with salt and pepper
Coat fish with the bread crumbs
Place 1/2 tsp butter on each fillet
Sprinkle with lemon juice and seafood seasoning
Place fish in well buttered baking pan
Bake for 10-12 minutes, or until fish flakes easily with fork when tested
  Remove fish from oven
Serve directly from pan

Bluegill Chowder

Dice or grate:
5 large potatoes
1 large onion
3 stalks celery
1 green pepper

Add vegetables to:
2 cups water
2 beef bouillon cubes
2 tbls butter
Salt and pepper

Bring to a boil then simmer at least 2 hours
About 30 minutes before serving add paste:
1/2 cup water (about)
3 tbls flour
2 pounds diced bluegill
2 tbls butter
Simmer 30 minutes
Remove fro mheat and stir in:
1/2 cup whipping cream
(optional, but gives rich flavor)

Texas Style Catfish

6 eggs
3 teaspoons of your favorite hot sauce
1/2 cup water
2 pounds catfish fillets
1 cup medium-grind cornmeal
1/2 cup flour
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
Cayenne pepper, to taste
Peanut oil, for pan frying

Mix the eggs, hot sauce and water to make the egg wash
In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours
Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan
Pour enough oil into a cast iron skillet to reach halfway up your fillets
Heat the oil to 300 degrees
While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well
Gently place a few pieces of fish in the skillet, frying them in batches
Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once
Adjust the heat as necessary to get a deep golden brown crust and a flaky interior
Drain the fillets
Serve the fish immediately, with whatever you like
submitted by: John Hannah

 Swordfish and Citrus Salsa

1 lb fresh swordfish steak
1/4 cup orange juice
2 tbls lemon juice
1 tbls cooking oil
1/2 tsp ground ginger
1 garlic clove
1 orange, peeled and chopped
1/3 cup fresh pineapple, chopped
2 tbls chopped onions
2 tbls sweet red peppers, chopped
2 tbls fresh parsley, chopped
2 tbls lime juice
1-2 fresh jalapeno, seeded and finely chopped

Thaw the fish if frozen
Rinse and pat dry with a paper towel
Place the fish in a shallow glass bowl

For the Marinate:
Combine orange juice, lemon juice, lime juice,cooking oil and ground ginger
Cover at room temperature for 30 minutes or put in fridge if you want to marinate for a longer period
Turn in bowl at least twice

For Salsa:
Stir together the orange, pineapple, onion, sweet pepper, parsley, 2 tbls lime juice and jalapeno pepper
Cover and Chill
Drain the fish and throw away the marinate
Place fish on a grill using medium heat for 8-10 minutes or until fish flakes
Serve with salsa on the fish
submitted by: Timothy Higgins

Pretzel Perch


1 lb thawed perch fillets

1 tsp salt

2 eggs

Butter or oil

3/4 C flour

1/2 tsp black pepper

3/4 C crushed pretzel


Mix the flour and seasonings in a plastic bag

Place stirred eggs and pretzels onto separate plates

Dip the fish into the flour, then the eggs, then the prezels

Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10 minutes

Saltwater Recipes

Fried Sea Bream (porgy) w/Warm Tomato Vinaigrette

4 Sea Bream, each around 6oz or 7oz (175g to 200g), cleaned and scaled
Juice squeezed from half a lemon
Olive oil
Salt and pepper
A warm tomato vinaigrette

First, make a couple of diagonal cuts across the flanks of the fish on each side
Then season inside and out with the salt, pepper and lemon juice and set the fish aside for about 30 minutes or so
Now pour olive oil into a large, heavy frying pan to a depth of about three quarters of an inch (20mm), and bring to a high heat
Dry the fish and slide them gently into the hot oil
Fry for about 4 or 5 minutes until they've browned and cooked through on the underside, then turn them over and do the other side
Remove when done, and drain them on kitchen paper
Serve immediately with a splash or two of the vinaigrette dressing

Trout w/Caper Sauce

2 whole trout
5 tablespoons olive oil
1 garlic clove (crushed)
1 lemon, juice of
4 ounces capers (crushed)
salt and pepper

* A few hours before cooking put oil in a bowl with the crushed garlic and lemon juice and beat together then add capers and salt and pepper to taste
* Leave to infuse
* When ready to cook fish, remove grill rack from pan and line with foil, pre heat grill and arrange the trout over the foil
* Then gash the trout twice in the thickest part of the body and brush with a little oil and a sprinkle of salt and pepper
* Then pour over the caper sauce
* Grill under a high heat untill the skins become crispy brown (3-4 mins each side)
* Then serve with the pan juices alongside a nice fresh salad or good old fashioned chips
submitted by: Chef ian b

Cajun Shark

1 1/2 pound shark, cut into bite sized pieces
2 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons soy sauce
1 tablespoon lemon juice
1/8 teaspoon crushed red hot pepper

Saute garlic in olive oil until golden; discard garlic
Pat shark dry on paper towels
Cook shark in oil over medium heat until it flakes easily when tested with a fork, about 4 to 5 minutes
Remove to a warm plate. 
Add soy sauce and lemon juice to pan
Let cook for 1 minute, stirring occasionally
Add shark to pan, sprinkle with the crushed red pepper. 
Heat stirring for 1 minute
Note: For a spicier flavor, tabasco sauce, green onions and more red pepper may be added

Baked Butter Herb Perch Fillets


1/2 C butter

2/3 C crushed saltines

1/4 C grated Parmesan

1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp basil

1/2 tsp oregano

1 lb perch fillets


Preheat oven to 350°

Pour melted butter into shallow dish

Combine cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder in separate shallow bowl

Dip fillets into melted butter, press into crumbs to coat

Place on baking sheet

Bake til browned and fish flakes easily with a fork, 25-30 minutes

 Grilled Halibut Steaks

4 Halibut Steaks (or any firm fish, shark, tuna etc.)
1 clove garlic minced
Zest of 1 lemon
1 tablespoon of parsely
1/4 cup olive oil
Black and red pepper

In small bowl combine garlic, lemon zest, and parsely
Cover with oil
Chill while grill heats to med temp
Salt and pepper fish to taste
Brush fish on both sides generously with oil mixture and grill turning once till fish flakes with fork
Serve with pasta, salad, crusty bread, and dry white wine 
submitted by: Karey Engel

Crispy Crappie

25 large crappie fillets cut into 1 - 2" pieces
Bowl of ice water
Tempura Fish Batter
1/2 teaspoon garlic powder
Salt and ground black pepper to taste
1/2 teaspoon soy sauce (optional)
Juice from 1/4 squeezed lemon (optional)

Place pieces of fillets in a bowl of ice water and refrigerate for 15 minutes
Prepare fish batter as directed on package
Mix in 1/2 teaspoon of garlic powder and salt and pepper, and ice cold water
(mix should be thick enough to stick, but thin enough to easily drip)
Add 1/2 teaspoon soy sauce (optional) and juice from lemon (optional) mix
Remove cut fish from water and dab with a paper towel to remove excess water
Dip in batter, let excess drip off and place in deep fryer or frying pan with enough hot oil to cover fish pieces completely
Remove when lightly brown (about 3 minutes)

Parmesan Perch

2 lb perch fillets
2 c saltine crackers, finely crushed
Parmesan cheese
2 eggs
1 tbsp pepper
Cooking oil

Beat eggs and pepper until well mixed
Dip completely dry fillets into egg and then in finely crushed cracker crumbs
Heat 1/2 inch cooking oil
Then add perch
Turning when golden brown
Salt lightly

Roast Cod w/Potatoes and Tomatoes

4 cod fish fillets or halibut fillets, skin left on
1 lb new potato
1/2 lb tomato
Extra-virgin olive oil
Chermoula marinade and sauce
2/3 cup chopped cilantro
4 garlic cloves, minced
1 tsp ground cummin
1 tsp ground paprika
1/4 tsp cayenne pepper
4 tbls extra virgin olive oil
1 lemon juice of

Slash the skin of the fish in a few places across the thickest part
This ensures that the fish does not curl, and cooks evenly
Sprinkle with salt
Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes
Slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick
Drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top
Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil
Put the dish in a preheated 475ËšF oven for 50 minutes, or until the potatoes are tender
Turn the vegetables over once during cooking
Remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until
Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables
submitted by: blucoat

Portuguese-Style Baked Fish

2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced

In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes)
Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat
Preheat the oven to 350
In a baking pan pour about 1/3 of the sauce
Put the fish fillets on top of the sauce. Top with the sliced green pepper
Pour the wine over this and then top with lemon slices
Pour the rest of the tomato sauce over all and then top with minced parsley
Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes

Baked Tilapia

3/4 cup extra virgin olive oil
4 tablespoons tomato paste
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
1 large onion, sliced
1 green bell pepper, thinly sliced
4 tablespoons butter

Preheat oven to 350 degrees F (175 degrees C)
Coat bottom of a medium baking dish with about 1/4 cup olive oil
In a small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper
Arrange tilapia fillets in the prepared baking dish, skin side up
With a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets
Arrange onion and green pepper slices on and around the fillets
Bake in the preheated oven 15 minutes, until fish is easily flaked with a fork
Remove from heat, top each fillet with 1 tablespoon butter, and set oven to broil
Broil 5 to 7 minutes, until butter is melted and lightly brown

Blackened Catfish and Crab Cakes w/Cajun Shrimp Cream Sauce

Chef Jamie Roussos said he blackens a six- to seven-ounce catfish filet by coating the fish with melted butter and blackened seasoning (he prefers Paul Pruhomme’s version with a little salt added) and then searing quickly in a skillet set on medium high. It should take no more than two to three minutes per side

Crab Cake Ingredients:
One-half cup green onion
One-quarter cup celery
One-quarter cup chopped parsley
One-quarter cup bell pepper
Three-quarters cup bread crumbs
2 to 3 eggs
One-quarter cup yellow onion
3 tablespoons Cajun mustard
One-quarter cup mayonnaise
1 tablespoon lemon juice
1 tablespoon minced garlic
Cajun seasoning, to taste
Salt and fresh ground black pepper, to taste
1 pound lump or claw crab meat

The preparation of the crab cakes goes like this:
Combine onion, celery, bell pepper, and garlic to pot with hot butter about 1/2 stick
Cook until semi tender and add crab meat
Cook another few minutes
Cut the heat and add the remainder of ingredients and thoroughly mix
Shape equal-sized crab cakes
Cover the bottom of a sauté pan with oil
Heat oil over medium heat
Place crab cakes in hot oil and sauté 4 to 5 minutes per side or until golden brown and cooked through

For the Shrimp Sauce, use the following ingredients:
One-half cup yellow onion
1.5 pounds of medium shrimp (peeled and deveined)
One-half cup mushrooms
One-quarter cup celery
1/2 cup red and green bell pepper
4 to 5 tablespoons all purpose flour
1/2 cup green onion
1 tablespoon minced garlic
1 quart half and half
1 stick butter
Cajun seasoning, to taste
1 to 2 tablespoons of tomato paste

In large sauce pot on medium high heat add butter and garlic
Cook for a couple minutes and add peppers, celery, mushrooms, and onions cook until tender
Add shrimp and cook halfway
Add seasoning and flour and cook another 2 to 3 minutes to make roux
Whisk in the half and half and tomato paste
Roussos looks for the consistency of a thick and creamy bisque
Stir in green onions, let rest for a few minutes and serve

Foil Steamed Fish

1 whole fish, cleaned (2-3 pounds)
1 tomato
1 onion
1 lemon

Slice tomato, onion and lemon thin
Tear allminum foil 2&1/2 times the length of the fish
Layer half the sliced onion, lemon & tomato on the foil.
( this will keep fish from burning)
Season fish with salt, pepper and lay it on top
Layer the rest of the vegetables on the fish and seal the foil tightly
Grill for about 45-60 minutes turning every 15 minutes
submitted by: Simon Torres

Baked Pickerel

4 medium pickerel, filets
1 tablespoon fresh parsley, chopped
2 large tomatoes, cored and sliced thick
2 fennel, sprigs
2 tarragon, sprigs
1/4 cup dry white wine
1 garlic clove, chopped
4 teaspoons butter
salt, to taste
black pepper, to taste

Preheat oven to 375*F (190*C)
Place fish, skin-side down in roasting pan
Season with salt and pepper, sprinkle with parsley
Arrange tomatoe slices on filets, add fresh herbs
Pour in wine and garlic
Place pieces of butter on each filet
Bake for 15 minutes

 Poached Halibut in Tomato Pepper Sauce

3/4 cup olive oil 
1 tablespoon sweet paprika 
1/2 tablespoon hot paprika 
1/2 tablespoon smoked paprika 
fresh lemon juice 
48 ounces halibut steaks 
1 bunch cilantro, chopped including stems 
3 red bell peppers, minced 
2 onions, sliced thin 
3 large tomatoes, sliced thin 
5 garlic cloves, sliced thin 
2 tablespoons ground turmeric 
1 teaspoon white pepper or black pepper 
1 tablespoon salt 
1 tablespoon sugar 
1 lime, cut into wedges 
1/2 cup cilantro leaf, for garnish 

A day in advance, combine olive oil with the paprikas
Prepare a brine of 1 cup lemon juice and 1/2 cup salt
Brine steaks for 20 minutes, then rinse in cold water and set aside
In a large skillet, spread cilantro, bell peppers, and onions
Arrange tomatoes over all and place garlic around
Place fish on top of tomatoes
Season with tumeric, pepper, salt, and sugar
Barely cover with cold water, cover pan, and bring to a boil over high heat
Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes
Uncover pan and spoon in the paprika infused oil, avoiding the actual paprika that will have settled to the bottom of bowl
Simmer 5 minutes, then adjust for salt
Plate fish with sauce and stewed vegetables on individual plates, garnished with fresh cilantro and lime wedge
submitted by: Ice Cool Kitty

Baked Shrimp

1/2 cup Flaked Coconut
1/4 cup Dry Bread Crumbs
1/3 cup Peanut Oil
3 tbs Chopped Parsley
1 tbs Minced Garlic
3/4 tsp Salt
1/4 tsp Paprika
Dash Cayenne
2 lb Uncooked Shrimp
1/2 cup Sherry

Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic
Reserve 1/4 cup of mixture for topping
Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated
Turn into lightly oiled casserole pour sherry over shrimp and sprinkle with reserved mixture
Bake, uncovered, in moderate oven at 375F until shrimp is tender, about 40 minutes

Herbed Walleye

4 walleye fillets
2 tsp olive oil
2/3 cup onion chopped
1 tsp garlic minced
2 cups cherry tomatoes halved
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley flakes
2 tbls lemon juice freshly squeezed
Salt and pepper
1/2 cup water

Heat oil in a skillet
Add onion and garlic and saute until golden
Stir in tomatoes, basil, oregano, parsley and lemon juice
Lay walleye on top of the sauce in the skillet, sprinkle with salt and pepper
Pour in water, cover and steam for 10 minutes or until fish flakes easily
Serve over brown or wild rice
Spoon tomatoes and herb sauce over the walleye

Baked Lake Trout

1/4 cup chopped onion
Lemon slices
Salt and pepper to taste

Clean, fillet, and skin 3 to 4 lb. lake trout
Arrange 2 fillets next to each other on Aluminum foil
Spread chopped onion on fish
Put a slice or two of lemon on each fillet
Salt and pepper to taste
Wrap tightly in foil and bake 20 minutes on each side in 350 degree oven or on the grill
When done, unwrap fish, throw away, and eat the foil
submitted by: Sharon Gray

Smoked Salmon Pasta Salad

11 ounces multi-colored fusilli pasta
1 small carrot, grated
1 small onion, chopped
1/2 cup diced cucumber
1/2 cup diced celery
8 ounces smoked salmon, cut into 3/4 inch pieces
1/3 cup mayonnaise
2 teaspoons lemon juice
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper (optional)

Fill a large pot with lightly salted water and bring to a rolling boil over high heat
Stir in the fusilli; return to a boil
Cook the pasta uncovered, until the pasta has cooked through, but is still firm to the bite, about 12 minutes
Drain well and rinse with cold water
Transfer cooled pasta to a large bowl
Toss the carrot, onion, cucumber, celery, and salmon with the pasta; mix well
Combine the mayonnaise, lemon juice, salt, pepper, and cayenne pepper in a small bowl; mix well
Pour sauce over pasta mixture
Mix well to coat evenly
submitted by: ekatiemo

Barbequed Steelhead Trout

2 pounds steelhead trout fillets
1/4 cup butter, melted
2 tablespoons lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup barbeque sauce

Preheat an outdoor grill for medium heat, and lightly oil the grate
Arrange the trout fillets on large piece of aluminum foil
Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets
Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes
Recipe from: zeppelin68

Halibut and Bean Stew

4 bacon, slices chopped
1 cup shallot, chopped
3 tbls olive oil
6 garlic cloves, chopped
1 - 14.5 oz can tomatoes, diced
1 - 8 oz bottle clam juice
1/2 cup white wine
1/2 tsp saffron thread
2 - 15 oz cans white beans, drained
1 1/2 lbs halibut fillets, cut into chunks

In a large pot over medium high heat saute the bacon and shallots until bacon is crisp (5-10 minutes)
Stir in olive oil and garlic and cook stirring another minute or so
Stir in tomatoes, wine and saffron and bring to a boil
Reduce heat and simmer for 5 minutes
Stir in beans and fish and bring stew to a simmer
Cover; and simmer until fish is done (5 minutes)
Season with salt and pepper
recipe from: ellie_

Grilled Walleye w/Fruit Chutney or Basil Pesto

4-6 medium walleye filets
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
salt and pepper

Creamy Basil Pesto:
2 tablespoons fresh ground basil
1 clove garlic, minced
1 tablespoon extra virgin olive oil
salt and pepper
2 tablespoons fresh ground parmesan or romano cheese
1/2 cup half and half
2 tablespoons ground pine nuts

Fresh Fruit Chutney:
1/2 cup vinegar
1 cup dry white wine
2 tablespoons extra virgin olive oil
salt and pepper
1 tablespoon oregano
1 red delicious apple, cut into cubes
1 orange, chopped
1 cup cantaloupe, cut into cubes
1 medium onion, chopped
1 clove garlic, minced

In a large bowl cover walleye filets with oil and garlic
Let sit covered in the refrigerator for 15 minutes
Heat grill
Sprinkle salt and pepper on filets
Then wrap all walleye filets in one large sheet of tin foil
Place on grill
Keeping it away from extreme heat
Filets will be done in approximately 15 minutes or when they flake easily with a fork
Remove from heat, and coat with one of the two sauces below

Creamy Basil Pesto:
In a food processor, vigorously combine ingredients to form a paste
Serve immediately

Fresh Fruit Chutney:
Combine all ingredients in a bowl and mix well
Fruit may be substituted for fresh regional varieties of apple, citrus, and melon
submitted from: fishingworks

Herbed Baked Tautog

4 tautog filets (about 2 pounds), or any white flaky fish
1/4 cup sliced scallions (green onions) with tops (about 1)
1 teaspoon Old Bay seasoning
Fresh cracked pepper, to taste

For the Herb Butter:
1 stick butter (1/2 cup)
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped cilantro
1 tablespoon fresh chopped basil
2 teaspoons fresh chopped parsley
1 teaspoon minced garlic
1 tablespoon lemon juice

Preheat oven to 400 degrees F
Over medium heat in a small saucepan, melt butter
Add remaining ingredients for herb butter and stir to combine
Place filets in a baking dish sprayed with cooking spray
Pour herb butter mixture over fish filets
Sprinkle with Old Bay & fresh cracked pepper
Top with sliced scallions
Bake (uncovered) for 10-15 minutes, or until fish are cooked & flaky

Perch with Cucumber Relish

2/3 cup chopped seeded cucumber
1/2 cup chopped radishes
2 tbls white vinegar
1 tsp canola oil
1/4 tsp sugar
1/4 tsp dried tarragon
1/8 tsp salt
2 tbls butter
4 perch or tilapia fillets - 6 ounces each

For relish, in a small bowl, combine the cucumber, radishes, vinegar, oil, sugar, tarragon and salt; set aside
In a large skillet, melt butter over medium-high heat
Cook fillets for 3-4 minutes on each side or until fish flakes easily with a fork
Serve with relish
Yield: 4 servings

Parmesan-Basil Perch


2 Tbsp dry breadcrumbs

2 Tbsp grated parmesan cheese

1 Tbsp chopped fresh basil leaves or

1 tsp dried basil leaves

1/2 tsp paprika

1 dash pepper

1 lb perch (or other lean fish fillet)

1 Tbsp margarine melted

1 Tbsp chopped fresh parsley


Move oven rack to position slightly above middle of oven

Heat oven to 375°

Spray rectangular pan 13"x9"x2" with cooking spray

Mix all ingredients excelt fish, margarine and parsley

Brush one side of fish with margarine, dip into crumb mixture

Place fish, coated sides up, in pan

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork

Sprinkle with parsley and serve

Healthy Parmesan Garlic Crumbed Fish


2 5 oz white fresh fish fillets, skinned

Olive oil spray

2 tsp dijon mustard

Salt and pepper


1/2 C panko breadcrumbs

2 Tbsp parmesan, freshly grated

1 Tbsp olive oil

1 Tbsp parsley finely chopped

1 clove garlic minced

Pinch of salt


Preheat grill to 400° or broiler on high

Combine crumb ingredients: mix well

Season each fillet with salt and pepper, spread mustard on top of each fillet

Press crumb mixture onto mustard on each fillet

Press down firmly to make it stick

Spray oven proof fry pan (preferably non stick) with olive oil and place on stove over high heat

Place fillets in pan, cook 1 1/2 minutes

Then place on grill or under broiler, 5" from heat source

Cook for 5 minutes until crumbs are golden brown

Crappie Fry


1 lb crappie fillets, cut into fingerlike strips

12 oz ale or 12 oz any full bodied beer

1 1/2 C corn flour

1 tsp paprika

1 C flour

1 tsp salt

1/2 tsp cayenne pepper

fresh peanut oil or canola oil


Empty beer into a large bowl

Add the corn flour, salt, paprika and cayenne to the bowl and whisk until you have light and frothy batter

Refrigerate for at least an hour but up to 5 days

In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees

Dredge fillets in flour, shaking off any excess, then dip them in the beer batter, coating them well

Fry in oil until perfectly golden and drain on paper towels

Serve with lemon wedges, tartar sauce and hot sauce

Citrus Fish Fillets

2-3 lbs Medium Fish Filets
2 Lemons
2 Limes
1 Small twig fresh Rosemary for each Filet (optional)
Salt and Pepper to taste

Place filets skin side down on broiling pan
Cut 1 Lemon and 1 Lime in half and squeeze juice over filets
Place under Broiler for 3-4 minutes
Remove from oven
Cut the 2nd Lemon and Lime in half and squeeze juice over filets
Add several pats of butter to each filet
Sprinkle the filets with parsley and place Rosemary twig on each Filet
Return filets to the oven
Place under Broiler for another 3-4 minutes until fish is done (flakes easily with a fork)
submitted by: Gary Makely

Cheesy Mushroom Baked Flounder

2 lbs flounder fillets
3/4 teaspoon thyme
4 green onions, finely chopped
1 cup sliced mushrooms (sometimes I use more)
1 cup shredded cheddar cheese (or monterey jack cheese)
4 tablespoons butter, melted
3/4 cup breadcrumbs
1 teaspoon parsley
1/4 teaspoon paprika

Preheat oven to 350. Lightly spray or grease a 13" x 9" baking pan
Place flounder filets in prepared pan
Sprinkle filets with thyme and chopped green onion
Scatter sliced mushrooms over top
Evenly sprinkle shredded cheese over top
In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika
Sprinkle over top of cheese layer
Cover and bake for about 30 minutes
Uncover and broil for about 2-3 minutes to lightly brown the top

Fish Batter Recipe

1 cup flour
2 tablespoons cornstarch
2 tablespoons bread crumbs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 cup water

Sift all of the dry ingredients together
Add water and mix the rest of the ingredients until smooth
Coat the fish fillets
Cover the fish completely in oil (I use vegetable oil)
Deep fry until a nice golden brown
It’ll float when ready
recipe from: Game and Fish Recipes

Grilled Salmon 1

1 1/2 pounds salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat Refrigerate for at least 2 hours
Preheat grill for medium heat
Lightly oil grill grate
Place salmon on the preheated grill, and discard marinade
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork

Roasted Lobster Tails with Ginger Dipping Sauce


3/4 teaspoon dry mustard
1/2 teaspoon water
3 tablespoons low-sodium soy sauce
1 tablespoon plum sauce
1 tablespoon dry sherry
3/4 teaspoon minced peeled fresh ginger

2 (8-ounce) frozen lobster tails, thawed
Cooking spray
1 teaspoon vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)


Preheat oven to 425°
To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk
Stir in soy sauce, plum sauce, sherry, and ginger; set aside
To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open
Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray
Combine the oils and pepper, and spoon over the lobster meat
Bake at 425° for 13 minutes or until the lobster meat turns opaque
Serve lobster with sauce, and garnish with onions, if desired

Salt-Baked Red Snapper

3 pounds coarse sea salt, plus more for serving
3 tablespoons cold water
4 bay leaves
6 fresh rosemary sprigs
10 fresh thyme sprigs
1 whole (approximately 2 1/2 pounds) red snapper, gutted but not scaled
2 tablespoons extra-virgin olive oil, preferably Spanish, if desired

To make the salt-baked red snapper, preheat the oven to 375°F (190°C)
Adjust the oven rack to the middle position
In a large bowl, toss the salt with the water, stirring until the salt is slightly damp
Coarsely chop 2 bay leaves, 3 rosemary sprigs, and 5 thyme sprigs
Add the aromatics to the salt and mix well
Spread half of the mixture on a rimmed baking sheet
Place the snapper on the salt
Tuck the remaining herbs in the cavity of the fish and then cover the fish completely with the remaining salt mixture, packing it firmly around the fish
Bake the snapper for 30 minutes
(If your fish is larger than 2 1/2 pounds, increase the oven time approximately 5 minutes or so per each extra pound)
Let the snapper rest for 5 minutes
To fillet the fish, using a fork and spoon, crack open the salt crust along the side
The upper half of the salt, now a hard shell, should lift off easily
(Although truth be told, it may crumble into pieces)
With the help of a fork, gently peel away the snapper’s skin and discard
Using a knife, cut just below the head of the snapper through to the bone
Then turn the knife at an angle and slice lengthwise along the spine
Carefully lift the fish fillet off the bone in a single piece, if you can, and transfer it to a platter
Turn the fish over and repeat on the other side
Or you could instead simply transfer the entire baking sheet to the table and allow everyone to have at the fish with their forks
Take a nibble of the snapper and, if you’re so inclined, season it with salt and olive oil prior to serving

Fried Wahoo

1 Teaspoon garlic powder
1 Teaspoon salt
2 Heineken
1 Teaspoon paprika
2 Teaspoon black pepper
2 Tablespoon cayenne pepper
1 Fillet of Wahoo (chunked clean)
2 Teaspoon fresh parsley
1/2 Cup parm cheese
1 Cup flour (sifted)

Mix everything together with a fork except Wahoo
Add more beer if too thick
Add flour if too thin
Should be thick pancake batter consistancy
Preheat oil to 375 degrees in deep fryer 3 inches deep
Dip wahoo in batter and fry until golden
submitted by: Brit Rodgers

Griddled Garlic & Mint Studded Swordfish or Tuna

4 swordfish steaks or tuna steaks, 3/4in thick
1 cup dry white wine
2 tablespoons white wine vinegar
black pepper
2 garlic cloves
16 mint leaves
salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 teaspoon oregano or parsley, chopped, to serve
2 lemons, quartered

Wash the fish steaks and pat dry with kitchen towels
Rub with pepper on both sides, but do not salt as it would draw out the juices
Marinate for an hour in the wine and vinegar
Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter
Cut each half in four, so you end up with 16 slivers
Heat a heavy ridged griddle pan on the hob
Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife
Wrap a mint leaf round a garlic sliver and insert one into each of the incisions
Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over
Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two
When the fish is cooked it should be moist inside, with white flesh that flakes easily
Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over
submitted by: English_Rose

 Crispy Trout Amandine

1 tbsp olive oil
1 tsp olive oil
1 trout fillet, about 6 oz
1 tbsp cornmeal
1/2 tsp chopped fresh parsley
1 C green beans, trimmed
2 tsp sliced almonds
Salt to taste
Black pepper to taste

Heat 1 Tbsp olive oil in a nonstick skillet over medium heat
While the pan is heating, sprinkle the flesh side of the trout with salt, pepper, and cornmeal, pressing lightly so the corn meal sticks
Place in the pan, flesh side down, and saute for 4 minutes
Flip it and cook for another 2 minutes
Top with the parsley
Place the beans in a steamer basket and steam for 5 minutes
Toss them with the remaining oil, the almonds, and the salt and pepper

Basil Shrimp with Feta and Orzo

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup

chopped fresh basil

Preheat oven to 450°
Coat inside of oven bag with cooking spray
Place the bag on a large shallow baking pan
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain
Place the pasta in a large bowl
Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper)
Place the orzo mixture in prepared oven bag
Combine shrimp and basil
Arrange shrimp mixture on orzo mixture
Fold edge of bag over to seal
Bake at 450° for 25 minutes or until the shrimp are done
Cut open bag with a sharp knife, and peel back the foil
Drizzle with 1 teaspoon oil

Juicy Braised Red Snapper

2 big whole red snappers (about 1 1/2 lbs in total)
3 sprigs roughly chopped fresh basil
1 crushed garlic clove
4 tablespoons olive oil
2 lbs chopped tomatoes
1 sprig roughly chopped fresh oregano
1 finely chopped red jalapeno chili
1 diced onion
1/4 cup drained small capers
12 oz fresh baby spinach leaves
1 diced red bell pepper
1/4 cup pitted kalamata olives
1 1/4 cups dry white wine

Scale and gut the fish or get your fishmonger to do it for you
Heat 3 tablespoons of the olive oil in a skillet over a moderate heat, then sauté the garlic and onions in it for 8 minutes or until soft
Add the oregano, chili, basil and bell pepper and cook for 5 minutes or until the peppers are just tender
Use the white wine to deglaze the skillet and simmer the liquid for 10 minutes or until it is reduced by half
Add the tomatoes and let them simmer gently until they are juicy and soft
This should take about 40 minutes
Top the sauce up with some water during the cooking time if you need to
Take the sauce off the heat and stir in the capers and olives
Add salt and pepper to season it
Take care not to add too much salt though because the capers are already quite salty
Score 4 slits on each side of each fish, and then put the whole fish into the sauce
Cover the skillet with aluminum foil or a tight-fitting lid and return it to a moderate heat
Cook until the fish comes away from the bone easily
This should take about half an hour
Heat the rest of the oil in a pan over a moderate to high heat and add the spinach
Add salt and pepper to season and sauté it for 2 minutes or until it wilts
Transfer the spinach to a serving platter and ladle the fish next to it
Spoon the sauce around and over the fish and serve hot
(Serves 2)

 Tuna Patties

12 oz Tuna
2 tsps dijon mustard
1/2 cup white breaf (torn into small pieces)
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp water (liquid from tuna can)
2 tbsp fresh parsley (chopped)
2 tbsp chopped fresh chives (green onions or shallots)
Black pepper
Hot sauce (couple squirts of crystal, tabasco)
1 egg (raw)
2 tbsp olive oil
1/2 tsp butter

Drain the liquid from the tuna cans
If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step
In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce
 Sprinkle on salt and freshly ground black pepper
 Taste the mixture before adding the egg to see if it needs more seasoning to your taste
Mix in the egg
Divide the mixture into 4 parts
With each part, form into a ball and then flatten into a patty
 Place onto a wax paper lined tray and chill for an hour
(You can skip the chilling if you want, chilling just helps the patties stay together when you cook them)
Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high
Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side
Serve with wedges of lemon
You can also serve with tartar sauce on slider buns for a tuna burger

Bronzed Catfish w/Crabmeat Sauce

Crabmeat Sauce
2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red pepper, finely chopped
1 teaspoon garlic, chopped
1 teaspoon paprika
1/2 teaspoon hot pepper sauce
1 teaspoon Dijon mustard
1 cup whipping cream
8 ounces crabmeat, Fresh
salt, to taste
black pepper, freshly ground, to taste
2 tablespoons parsley, chopped

1/4 cup flour
1 teaspoon black pepper, ground
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon thyme, dried
salt, to taste
1 pinch cayenne
16 ounces catfish fillets
2 tablespoons vegetable oil

Melt butter in pot on medium heat
Add onion, celery and red pepper and sauté for 5 minutes or until softened
Stir in garlic and paprika
Cook 1 minute
Stir in hot pepper sauce, mustard and whipping cream
Bring to simmer and simmer 1 minute
Add crabmeat
Heat until warmed through
Season well with salt and pepper
Stir in parsley
Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate
Season catfish with salt and pepper then dredge the catfish in the flour mixture
Heat oil in skillet on medium-high heat
Add catfish and fry until golden about 3 minutes per side
Place on individual serving plates and top with crabmeat sauce
submitted by: Buster's Friend

Peppered Catfish


Three-Pepper Catfish Rub
3 tablespoons coarse-ground black pepper
2 tablespoons kosher salt
1 ½ tablespoons coarse-ground white pepper
1 teaspoon onion powder
½ teaspoon cayenne pepper
Six 8-ounce catfish fillets

Catfish Mop (optional)
2 cups seafood or chicken stock
½ cup oil, preferably canola or corn oil
Juice of 3 limes
1 to 1 tablespoons remaining Three-Pepper Catfish Rub

Golden Mustard Barbecue Sauce (optional)
1 cup white vinegar
¾ cup prepared yellow mustard
½ medium onion, minced
1/3 cup water
¼ cut tomato puree
1 tablespoon paprika
6 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon fresh-ground black pepper
Makes about 2 cups

(Recipe for making the Golden Mustard Barbecue Sauce:
Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.)

Recipe for Peppered Catfish:
At least 2 ½ hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl
Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish
Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight
Prepare the smoker for barbecuing, bringing the temperature to 180 degrees F to 200 degrees F
Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes
If you are going to use the mop, mix the ingredients together in a small saucepan and warm over low heat
Place the catfish in the smoker on a small grill rack as far from the fire as possible
Cook the fish for approximately 1 ½ hours, dabbing the catfish with mop every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker
When cooked, the catfish will be opaque and firm, yet flaky
Serve warm
If desired, accompany the catfish with Golden Mustard Barbecue Sauce
recipe by: Idaho Fish and HUnt

Broiled Spicy Shark

1 lb shark fillets (3/4" thk)
1/4 c chopped parsley
1 tsp dried basil
2 tbls seafood sauce or chili sauce
1/3 c lemon juice
1 tbls chopped fresh basil or clove garlic minced
1 tbls light soy sauce

Place fish fillets in plastic bag
Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce
Close top of bag and refrigerate for at least one hour, but not longer than 8 hours
Remove fish from bag and save marinade
Place fish on rack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes
Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste
Boil rest of marinade until its reduced by half and pour over fillets when serving

Nadine's Delicious Tilapia

1 egg
1/4 cup soy sauce
1 1/2 pounds tilapia fillets, cut into 2-inch pieces
1/4 cup all-purpose flour
1 cup seasoned bread crumbs
2 tablespoons vegetable oil

Beat the egg and soy sauce together in a bowl
Gently press the tilapia pieces into the flour to coat; shake off the excess flour
Dip each flour-coated piece into the beaten egg mixture and then press into bread crumbs
Gently toss between your hands so any bread crumbs that haven't stuck can fall away
Place the breaded tilapia onto a plate while breading the rest; do not stack
Heat the vegetable oil in a skillet over medium-high heat
Cook the breaded tilapia in the vegetable oil until golden brown, about 5 minutes per side

Mediterranean Trout in a Parcel

4 trout fillets
1 leek, cut into strips
1 head fennel, cut into strips
1 carrot, cut into strips
1 red bell pepper, deseeded and cut into strips
2 tbls white wine
8 sprigs fresh dill

Preheat the oven to 400°F
Set out 4 12 inch squares of foil
Place a trout fillet on each square and top with the vegetables and dill
Gather up the edges, add salt and pepper and 1/2 tbs of wine to each parcel and seal fully
Place on baking sheet in the oven and bake for 10 minutes
submitted by: English_Rose

Yellowfin Tuna Summer Salad

1 (5 1/2 ounce) can yellowfin tuna fillets, drained and separated 
1/2 cup celery, chopped 
1/2 cup walnuts, chopped 
1/3 cup red onion, chopped 
1/2 cup apple, e.g. such as Red Delicious, chopped 
1/3 cup red bell pepper, chopped (reserve 2 tablespoons for garnish) 
1/3 cup reduced-calorie mayonnaise 
3 cups lettuce leaves 
3 cups baby spinach leaves 
3 hard-boiled eggs, sliced 
6 cherry tomatoes, sliced 
fresh ground pepper

extra virgin olive oil, and 
balsamic vinegar, to taste

Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed
Stir in mayonnaise until ingredients are completed coated
Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls
Place scoops of tuna mixture in center of lettuce/spinach leaves
Arrange sliced eggs and tomatoes around edge of tuna mixture
Garnish with reserved bell pepper
Season with fresh ground pepper, to taste
Serve with crackers or toasted bread rounds

Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar
submitted by: Olivia Paige

Citrus Herb Baked Bass


6 bass fillets

2 onions

2 tsp dry thyme

2 red bell peppers

Extra virgin olive oil

Salt and pepper to taste

2 yellow bell peppers

1 lemon peel zested


Combine lemon zest, 2 Tbsp olive oil, thyme and salt/pepper to taste

Reserve about 2 tsp for veggies

Rub remaining ingredients onto both sides of bass fillets

In medium bowl, combine julienned vegetables, reserved seasoning mixture and 1 Tbsp of olive oil, toss together to evenly coat

Add vegetabels to 10"x15"x2" baking dish

Place fillets on bed of vegetables, cover with foil

Pre-heat oven 400°

Place baking pan on center rack, bake for 15-20 minutes or until the fish is done by testing with a fork for flakiness

Remove and serve immediately

Crab-Stuffed Shrimp

2 tablespoons butter, plus 6 tablespoons melted butter
4 ounces fresh mushrooms, finely chopped
1 pound crab meat, flaked
½ cup dry sherry
1 hard-cooked egg, chopped
3 scallions, finely chopped
2 tablespoons minced fresh parsley
½ teaspoon dried oregano
Salt and freshly-ground black pepper, to taste
1 cup fresh breadcrumbs
1 ½ cups (approx.) whipping cream
20 large shrimp, peeled, deveined, butterflied
½ cup freshly grated Parmesan cheese

Preheat oven to 350°F
Heat the 2 tablespoons butter in a large skillet over medium heat; add mushrooms and cook until all of the liquid evaporates
Stir in the crab meat, sherry, egg, scallions, parsley, oregano, salt, pepper, and breadcrumbs; cover and steam 2 minutes
Remove from heat and add just enough whipping cream to bind the mixture
Place shrimp on a large working surface; stuff each shrimp with a portion of the crab meat mixture
Arrange the shrimp stuffed side up in a baking dish
Drizzle with the 6 tablespoons of melted butter, then sprinkle with the grated Parmesan cheese
Bake for 15 minutes

Baked Swordfish Steaks

4 ounces sliced mushrooms
1 cup sliced onion
2 tablespoons chopped green bell pepper
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper
1/4 teaspoon dried dillweed
4 swordfish steak portions, about 1 1/2 pounds total
2 small bay leaves, cut in half
2 tomatoes

In a bowl, combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper, and dillweed
Line a shallow baking pan with foil
Spread half of the mushroom and onion mixture over the bottom then arrange swordfish steaks on top
Sprinkle swordfish steaks with salt and pepper, place a piece of bay leaf on each
Cut tops and stem ends off tomatoes and slice each tomato into 4 thick slices; place 2 slices on each swordfish steak
Sprinkle remaining mushroom and onion mixture over the fish
Cover pan with foil and bake at 400° for 45 to 55 minutes, or until fish flakes easily with a fork
Baked swordfish steaks recipe serves 4

Tuna Noodle Crispy

1/2 lb Velveeta cheese
1 can cream of mushroom soup
1 can tuna
1 dash pepper
1/2 cup milk
1/2 cup saltine crackers
3 cups elbow macaroni, cooked
2 tablespoons melted margarine

Heat cheese, soup and milk over low heat
Stir until smooth
Add tuna, noodles and pepper
Mix well
Pour into a 2 quart ovenproof dish
Top with cracker crumbs and margarine
Bake at 350 for 20 minutes

Grill Halibut w/Tamarind Stir Fried Veg

1 tbls peanut oil
2 halibut fillets

50ml soy sauce
2 tbls rice wine vinegar
2 garlic cloves, crushed

1 tbls peanut oil
2 tsp grated fresh ginger
2 garlic cloves, crushed
2 red chilies, chopped finely
1 red pepper, sliced thinly
1/2 cup water
1/2 tsp instant chicken bouillon granules
2 tbls oyster sauce
2 tbls brown sugar
1 tbls tamarind paste
500g baby bok choy, chopped coarsely
200g bean sprouts
4 green onions, sliced thinly
1/2 cup loosely packed coriander leaves

Combine marinade ingredients in a bowl
Place fillets in marinade
Ensuring they are completely covered
Refrigerate 2 hours
Heat 1 tablespoon oil in a wok or pan
add garlic, ginger and chili stir-fry until fragrant
Add capsicum, stir-fry until capsicum is tender
Add water, stock, sauces, sugar and tamarind, bring to the boil
Boil 1 minute
Add bok choy, bean sprouts and onion
Stir-fry until greens just wilt
Remove from heat and stir in coriander
Remove fish from marinade and discard marinade
Cook fish on a heated oiled grill plate or grill or BBQ
About 4 Min's a side or until cooked as desired
Cooking times will vary depending on thickness of fillets
To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired
submitted by: The Flying Chef

Cajun Catfish Supreme

1 1/2 pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
1/2 cup butter
1 cup sliced fresh mushrooms
1/2 cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Sprinkle catfish strips with blackened fish seasoning
Spread catfish with mayonnaise
Place in a shallow dish, cover, and refrigerate for 1 hour
In a large skillet, heat 4 tablespoons butter until it begins to sizzle
Sear the fish strips until golden, turning once
Transfer to a 9x13 inch baking dish, and arrange fish in a single layer
In the same skillet, heat remaining 4 tablespoons butter over medium heat
Cook and stir mushrooms in butter until golden
Stir in parsley, green onions, and shrimp
Reduce heat to low, and cook until shrimp are pink and tender
Stir in cream of shrimp soup, and blend well
Ladle soup mixture over fish in baking dish
Bake at 375 degrees F (190 degrees C) for 30 minutes

Roasted Halibut with Balsamic-Garlic Glaze

2 tablespoons balsamic vinegar 
2 tablespoons olive oil 
2 garlic cloves, minced 
fresh ground black pepper

2 lbs bone-in halibut steaks or sea bass steaks

Preheat oven to 425°
Whisk all the marinade ingredients together in a small bowl; taste and adjust the seasonings
Place fish in a large heavy-duty zip-lock plastic bag and pour in the marinade
Turn the fish in the bag to coat it evenly
Seal bag and refrigerate at least 30 minutes or up to 2 hours
Put the fish in a roasting pan; roast for ~10 minutes per inch of thickness, or until the fish is flaky but still moist
Cut into serving pieces and serve immediately

submitted by: ratherbeswimmin'

 Pike Recipe

3lb pike, scaled, gutted and washed
3 1/2oz of fresh breadcrumbs
5 fl oz of single cream
2lb of onions or shallots, chopped
1 head of garlic, minced
1 large handful of chopped sorrel
1 small handful of chopped parsley
A little thyme
A bayleaf
2 glasses of white wine
1 teaspoon of cornflour
5fl oz of double cream
A little butter
2 beaten eggs
Salt and pepper

Pre-heat oven to 400F
Soak the breadcrumbs in the single cream
Sweat 1 onion with the garlic and sorrel in the butter until the onion is tender
Put the mixture into a bowl and mix in the eggs, breadcrumbs, salt and pepper
Stuff the fish with the mixture and sew up the opening
Butter a roasting dish big enough for the fish
Put in the remaining onions, all the herbs, wine and more salt and pepper
Put the pike on the top of the mixture and dot with the butter
Roast in the oven for 35 mins, basting frequently
Remove the fish from the roasting dish and transfer to a serving platter
Beat the cornflour with the double cream and add to the onions and juices in the pan
Stir over a low heat until the juice thickens
Pour the sauce over the fish and serve

Baked Haddock

3/4 cup milk
2 teaspoons salt
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1/4 teaspoon ground dried thyme
4 haddock fillets
1/4 cup butter, melted

Preheat oven to 500 degrees F
In a small bowl, combine the milk and salt
In a seperate bowl, mix together the bread crumbs, parmesan cheese and thyme
Dip the haddock fillets in the milk
Then press into the crumb mixture to coat
Place haddock fillets in a glass baking dish
Drizzle with melted butter
Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes

Brown Butter Perch


1 cup flour

1/2 tsp finely ground black pepper

1 tsp salt

1/2 tsp cayenne pepper

8 oz fresh perch fillets

1 lemon cut in half

2 Tbsp butter


Whisk flour, salt, black pepper and cayenne pepper in a bowl

Gently press perch fillets into flour mixture to coat, shaking off any excess flour

Heat butter in a skillet over medium heat until butter is foaming and nut-brown color

Working in batches, place fillets in skillet; cooking until light golden, about 2 minute per side

Transfer to plate

Squeeze lemon juice over top, serve

Bacon Fried Bass


4 bass fillets

1/4 C flour

1 tsp dry parsley

2 slices of bacon

1 tsp dried thyme

Salt and pepper to taste

Olive oil

1 tsp dried tarragon

Lemon wedges


Pour about 3 Tbsp of olive oil into a large skillet, cook bacon over low heat

Remove bacon, let it cool on side

In a bowl, combine flour and seasonings together

Coat bass fillets with flour mixture, shake off excess

Add fillets to bacon flavored oil over medium heat, cook for about 3-4 minutes per side until golden brown or until done

Remove fillets and garnish with crumbled bacon pieces and lemon wedges

Lemongrass Ginger Whitefish

1 tbsp chopped lemongrass
1 tsp minced fresh ginger
2 cloves minced fresh garlic
2 tbsp fresh lemon juice
1/2 jalapeno pepper
1 16-20oz whitefish fillet

In a food processor, puree lemongrass, ginger, garlic, lemon juice, and jalapeno
Rub mixture onto fish and marinate for 5 minutes
Heat a heavy-bottomed pan on high
Place fillet in pan and sear for 2 minutes
Flip fish and reduce heat to medium
Cook for two more minutes
Divide onto four plates and serve hot

Barbecued Shrimp (Cajun Style)

2 Dozen large shrimp
2 tsp Cajun spice
2 tbsp Butter
1 tsp Fresh garlic
1 tbsp Green onion
1/2 cup Shrimp or chicken stock
1/4 cup Dark beer at room temperature
1 tsp Worcestershire sauce

Rinse shrimp in cold water
Heat butter in skillet
Add shrimp and stir until they turn pink
Add Cajun spice, fresh garlic, green onion, beer, stock and Worcestershire sauce
Shake pan while cooking to help form the sauce
Serve in a bowl with rice, or with lots of French bread

Kevin Dahlke's Outdoors

Tasty Recipes

Smoked Trout and Cucumber Sandwiches

200 g smoked trout, flaked
150 g cream cheese
1 lemon, finely grated rind and juice
1 tbls fresh dill, finely chopped
1 tbls capers, rinsed, drained, finely chopped
8 slices wholemeal bread, crusts removed
2 lebanese cucumbers
Sea salt, to taste
Fresh ground black pepper, to taste

Combine the trout, cream cheese, lemon rind and juice, dill and capers in a small bowl
Divide the trout mixture between 4 slices of bread; using a vegetable peeler, slice the cucumbers into long ribbons; top the trout with the cucumber slices; season with sea salt and freshly ground black pepper, to taste; cut each sandwich into thirds
recipe from: bluemoon downunder

Baked Stuffed Crappie

2(1-2lb)bass or 3/4 lb crappie
3 small fish, boiled, meat pulled off bones
2 Tbsp parsley, chopped fine
3 Tbsp onions, chopped fine
2 buttons garlic, minced
1 c bread crumbs
4 Tbsp vegetable oil or enough to mix preceding ingredients to make a firm mixture

Scale and clean fish cutting head and tails off, leave cavity for stuffing
Mix parsley, onions, 1 button of garlic, minced, bread crumbs, the boneless boiled fish, with 4 tablespoons of the vegetable oil making a fairly firm mixture
Score fish on one side only
 Salt and pepper fish
 Rub fish with 1 button of minced garlic
Fill cavity of fish with mixture
Put foil in bottom of baking dish, lay fish in pan uncovered
Bake in 325 degree oven until meat lifts from bone
Baste periodically with Butter Sauce

Beer Batter Bluefish Fillets

Bluefish Fillets Fish fillets (about 1/2 inch thick)
2 c flour
1 tbsp lemon pepper
1 tsp salt
1 tsp black pepper
2 eggs
1 (12 oz) can warm beer

Mix dry ingredients in a bowl
In another bowl, beat eggs, stir in beer
Pour beer-egg into flour mixture, beat until smooth and consistency of pancake batter
Check fillets to make sure all bones have been removed
Rinse in cold water, drain, pat dry with paper towels
Dip fillets in batter and deep fry at 370 to 375 degrees (do not overload cooker)
Cook (turning frequently) until fillets are floating and golden brown (3 or 4 minutes)
Remove to rack to drain, then place in single layers on paper towels
Serve hot

Baked Walleye

8 walleye fillets
2 chopped green onions
½ brick of butter
6 ounces crushed almonds
Bread crumbs
1 cup milk Pepper to taste

Preheat the oven to 450F
Lightly salt the fillets and add pepper to taste
Dunk the fillets in the milk and immediately roll them in the bread crumbs
Place in a baking dish
Bake fillets for 15 minutes
Melt the butter and sauté the crushed almonds with the chopped onions
Spoon the almonds and onions over the fillets and cook for another 2-3 minutes
The walleye is done when it flakes easily with a fork

Peppery Halibut

2 tbls flour
1/2 tsp lemon pepper seasoning
1/2 tsp droed parsley flakes
1/8 tsp garlic powder
1/2 lb Halibut steak, 3/4" thk
2 tsp olive oil
2 tbls lemon juice
1/8 tsp white pepper
1/8 tsp hot pepper sauce

In pie pan or shallow dish, combine flour, lemon pepper seasoning, parsley and garlic powder, mix well
Rinse Halibut and pat dry
Cut steak in half
Coat both sides of each steak half with flour mixture, shaking off excess
Heat oil in small nonstick skillet over medium high heat until hot
Brown steak halves 1-2 minutes on each side
Reduce heat to medium, cook 5-7 minutes, turning once or until halibut is firm and flakes easily with fork
Meanwhile, in a small bowl combine lemon juice, pepper and hot pepper sauce, mix well
To serve, drizzle lemon juice mixture over Halibut
submitted by: Meal-Master

Baked King Fish/Cod in Tomato Sauce

900 Grams King Fish or Cod Steaks
1/2 tsp Chili powder (cayenne)
1/4 tsp turmeric powder
2 tbls vegetable oil
1 tsp fennel seed
1 tsp mustard seed
3 onions, chopped
6 cloves garlic, chopped
1/2 inch gingerroot, chopped (optional)
2 1/2 tsp cumin powder, divided
6 tomatoes, chopped
1/4 tsp garam masala
2 green chilies, chopped (optional)

Wash and dry the fish slices
Marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour
Heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds
As soon as the mustard seeds pop add the onions and garlic and ginger root Saute until the onions are light brown
Then add the 2 tsps of cumin and the green chilli
Stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala
Boil and then simmer covered for 15 mins on low
Pre heat oven to 180C Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides
Put the fish in a baking dish
Now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked
recipe from: Girl From India

Halibut w/Garlic Mayonnaise-Parmesan Topping

2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 garlic clove, very finely minced
1/2 teaspoon Dijon mustard or 1/2 teaspoon country-style dijon mustard
1 tablespoon grated parmesan cheese
1 thin green onion, finely sliced
1/8-1/4 teaspoon Tabasco sauce

2/3 lb halibut fillet
2 teaspoons lemon juice
1/8 teaspoon salt
fresh ground black pepper

To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco
To prepare the halibut: Place fish on a broiling pan
Sprinkle with lemon juice, salt and pepper
Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done
Remove fish from oven and place a rack close to the broiling element
Turn the oven to broil
Spread the top of the fish with garlic topping
Broil about 1 minute, or until golden

Pickerel in Almond Butter Sauce

2 lbs of fresh pickerel fillets or 2 lbs frozen pickerel fillets
1/2 cup seasoned flour
salad oil
1/4 cup unsalted butter
1/3 cup blanched slivered almond
1 tablespoon of chopped fresh parsley
1 tablespoon lemon juice

Cut fillets into 6 serving pieces
2 Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour)
3 Heat 1/4 inch salad oil in large skillet
4 Add fillets
5 Saute quickly on both sides until lightly browned; do not over cook
6 Place fish on a heated platter
7 Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted
8 Remove from heat and add parsley and lemon juice
9 Pour over fillets
10 Garnish with lemon wedges

Spicy Lime Tilapia

1 tbs olive oil
1/2 tsp red pepper flakes
2 cups lightly packed baby spinach
12 asparagas tips
2 tilapia fillets (3 to 4 oz each)
2 scallions sliced
2 lime quarters
Salt and pepper

To make chili oil, combine the olive oil and the red pepper flakes in a small bowl and microwave it on high for 30 seconds.
Set it aside.
For each serving, lay an 18 inch length of aluminum foil flat on a work surface and arrange half the spinach and six asparagus tips in the center.
Place a fillet on top, and top the fillet with half the scallion pieces, half the chili oil, and the juice from a lime quarter.
Season with a pinch of salt and pepper.
Fold the foil up and over the food, crimping the edges closed and creasing the sides to form a tent.
Bake in a 450 degree oven for 10 to 12 minutes.

Spanish Poached Cod

1 tablespoon olive oil
1 bell pepper, thinly sliced
1 medium yellow onion, thinly sliced vertically
2 tablespoons smoked spanish paprika
2 medium tomatoes, diced (or 1/2 cup salsa or tinned tomatoes)
1 head cauliflower, broken into florets
1 cup dry wine (red or white, doesn't matter)
1 lb cod fish fillet, cut into 4 pieces

Heat olive oil in large (10-12") skillet (with lid, you'll need that later) over medium heat
When hot, add peppers and onions and saute, stirring frequently, till softened, about 7 minutes
2 Sprinkle onions and peppers with paprika and saute another minute, then add tomatoes and cauliflower florets
Cook, stirring frequently, for a few minutes, till tomatoes mush up
Add wine and stir till well combined
Taste and season with salt to taste
3 Bring mixture to a healthy simmer, then nestle cod fillets into sauce (push cauliflower out of the way as needed, sauce should come about halfway up sides of the fillets)
Cover and cook till fish flakes easily with a fork (15-20 minutes is a good estimate, but really it depends on how thick your fillets are)
4 When fish is cooked, remove fillets from pan carefully (so they don't break) and set aside--keep warm
5 Turn heat up to medium high and reduce sauce and vegetables to a thick salsa-ish consistency
6 Plate fish and spoon sauce over the top
Excellent served with brown saffron rice

Eel in Red Wine w/Sage and Bacon

8 pieces of eel - 3 to 4 inches each
2 tbls lemon juice
2 tbls vegetable oil
1/2 pint (300ml) red wine
1 large onion - peeled and chopped
2 tbls fresh parsley
Whole sage leaves
Bacon rashers - enough to wrap the eel
1 egg yolk
2 tbls cream

Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley - leave to marinade for an hour or so
Remove the eel from the marinade and wrap in sage leaves and then bacon
Either place these pieces with the join side down into your crockpot or skewer with a cocktail stick or tie with string
Then pour the marinade over the pieces
Cook on Low for 4 to 6 hours
Combine the cream and egg yolk and mix into the sauce - allow it to reheat for 15 mins or so
If you prefer, you could thicken the sauce with cornflour/arrowroot/cornstarch
recipe from:find-a-seafood-recipe

Cedar Plank-Grilled Salmon w/Mango Kiwi Salsa

1 large cedar plank
1 cup finely diced peeled ripe mango
1/2 cup diced peeled kiwi fruit
2 tbs chopped fresh cilantro
1 tsp extra-virgin olive oil
1 tsp fresh lime juice
1 serrano chile, finely chopped
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)

Soak plank in water for 25 minutes
Preheat grill to medium-high heat
Combine mango and next 5 ingredients (through chile)
Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside
Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper
Place plank on grill rack; grill 3 minutes or until lightly charred
Turn plank over; place fish on charred side
Cover; grill 8 minutes or until desired degree of doneness
Place each fillet on a plate; top each with 1/3 cup mango salsa

Moroccan Red Snapper With Cumin Seeds

3 tablespoons toasted cumin seeds
12 peeled crushed garlic cloves
1 bunch chopped fresh parsley
3 teaspoons salt
3 lemons, juice of
2 (3 lb) cleaned scaled red snapper
3 sliced peeled carrots
12 sliced new potatoes
4 sliced tomatoes
1 sliced sliced seeded stemmed green bell pepper
1 sliced lemon
5 whole mild green chilies (such as anaheims)
1/2 cup water
1/2 cup extra-virgin olive oil

Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle
Transfer to a small bowl and mix in the lemon juice
Place red snappers in a large, shallow baking pan and rub spice mixture all over fish
Cover with plastic wrap and marinate in refrigerator for at least 30 minutes
Preheat oven to 500°
Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish
Pour water and extra-virgin olive oil over fish and vegetables
Bake, basting often, until fish is cooked through, about 30 minutes
submitted by: Chef Kate

Salmon Chowder


3 Tbsp butter

3/4 C chopped onion

1/2 C chopped celery

1 tsp garlic powder

2 carrots, diced

2 C chicken broth or 2 C low-sodium chicken bouillon

1 tsp ground pepper

1 (16oz) can salmon, skin & bones removed

1 (12oz) can evaporated milk

1 (15oz) can cream-style corn

3/4 C shredded American cheese

2 C diced potatoes

1 tsp salt

1 tsp dried dill weed


Melt butter in large pot over medium heat

Saute onion, celery and garlic powder until onions are tender

Stir in potatoes, Carrots, broth, salt, pepper and dill

Bring to a boil, reduce heat

Cover, simmer 20 min

Stir in salmon, evaporated milk, corn and cheese

Cook on low until heated through and cheese melts

Freshwater Recipes

 Baked Whitefish Parmesan

2/3 cups sour cream
1 tbls dry onion soup mix
1 tsp dry onion soup mix
Crushed red pepper flakes (optional) or ground black pepper (optional)
2/3 cups breadcrumbs
1 tbls grated parmesan cheese
1 tsp grated parmesan cheese
2 tsp fresh parsley, chopped
1/8 tsp paprika
4 (6 ounce) white fish fillets
2 tbls peanut oil
2 tsp peanut oil

Preheat oven to 450 degrees
Combine sour cream and soup mix in bowl
Combine next 4 ingredients in a shallow dish
Dip fish into sour cream mixture, then lightly coat with breadcrump mixture
Arrange fish in a lightly oiled baking dish
Drizzle oil over top
Bake about 8 minutes, until fish is lightly browned
Turn and bake another 5 minutes or until golden
Wine pairing: Riesling, White Zinfadel or Chablis
submitted by: Manami

Cajun Fried Walleye

1/2 c Bisquick
1/4 c Milk
1 Egg
1 c Cornmeal
2 ts Cajun seasoning
1/4 ts Salt
1 1/2 lb Walleye fillets
Oil for frying

Whisk together the Bisquick, milk and egg in a medium bowl
Mix the cornmeal, cajun seasoning and salt in shallow dish
Dip the filets into the wet batter first, then dredge in the cornmeal mixture
Fry the fillets in hot oil until golden-brown, turning once
Drain on paper towels and serve
Ranch dressing makes a great dipping sauce for this
Makes 1 serving

Lemon-Baked Cod

1 lb Cod fish fillet
1/4 c butter or 1/4 c margarine, melted
2 tbsp lemon jiuce
1/4 c all purpose flour
1/2 tsp salt
1/8 tsp white pepper

If fish fillets are large, cut into serving pieces
Mix butter and lemon juice
In another bowl, mix flour, salt and white pepper
Dip fish into butter mixture; coat fish with flour mixture
Place fish in ungreased square baking dish, 8x8x2 inches
Pour remaining butter mixture over fish; sprinkle with paprika
Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes
Garnish with parsley sprigs and lemon slices if desired

Orange Oven Fried Mahi-Mahi Fillets

2 (6 ounce) mahi mahi fillets, about 6 oz & 1/4-inch thick (or any other firm white-fleshed fish)
1/4 cup frozen orange juice concentrate, thawed
1/4 cup panko or 1/4 cup your choice of any other breadcrumbs
1 tablespoon butter, melted
salt, to taste
lemon pepper, to taste
parsley (to garnish)
lemon slice (to garnish)

Preheat oven to 500 degrees F
Combine orange juice concentrate with salt and lemon pepper
Dip the mahi-mahi fillets in it and then roll in the Panko, coating well
Place the fillets in a single layer in a greased baking dish
Drizzle with the melted butter
Bake 10 minutes
Reduce heat to 350 degrees F and continue baking 5 minutes or until the fish flakes when pierced with a fork
Serve the fillets on a heated platter, garnished with parsley and lemon slices