Recipe Corner

 

Maple Salmon

                  ½ tsp. kosher salt

                 Freshly ground black pepper to taste

                1/3 cup maple syrup

                1/3 cup soy sauce

               4 five-oz salmon fillets

              1 cup dried yellow lentils

              Salt and pepper to taste

                            1 tbsp butter

                            8 cipollini onions (or  pearl onions) peeled

                            2 tbsp cold butter

                           ½  cucumber, small dice

                           1 orange, cut into sections

                           2 radishes, thinly sliced

                          1 tbsp chopped parsley


1] Mix salt, pepper, maple syrup and soy sauce in a resealable bag, then add salmon. Carefully distribute marinade around salmon, then let sit for 1 hour.

2] Meanwhile, place lentils in pot of salted water and bring to a boil; cook until tender, then strain and rinse. Return lentils to pot and season with salt and pepper. Add butter, stir and keep warm.

3] Remove salmon from bag (reserve marinade for later) and place on paper towels to absorb excess moisture. Heat a heavy-bottomed frying pan over medium-high heat, then add canola oil and saute cipollini onions for 1 minute, turning occasionally.

4] In the same pan, add salmon fillets and sear each side for one minute. Reduce heat to medium, add reserved marinade and cold butter then cook salmon for another 3 minutes; occasionally baste with marinade.

5] Spoon salmon and marinade onto plate, and top with cucumber, orange, radish and parsley. Serve with the warm lentils.

By Cameron Tait - Outdoor Canada


Grilled Orange Bourbon Salmon

 4 - 6-oz Salmon fillets, about 1in thick      ¼ cup brown sugar, packed
 2 garlic cloves, chopped                        ¼ cup green onions, chopped

 ¼ cup bourbon                                        3 tbsp fresh chives, chopped
 ¼ cup orange juice                                  3 tbsp lemon juice
 ¼ cup low-sodium soy sauce                  cooking spray

Combine all ingredients (except salmon & cooking spray) in a large, zip-top bag. Add salmon and marinate in refrigerator for 1½ hours, turning bag occasionally. Remove salmon and reserve marinade.

Coat grill rack or broiler pan with cooking spray. Grill salmon on rack or broiler pan for 6 minutes per side or until fish flakes easily with a fork. Baste frequently with reserved marinade

Real Fishing


Walleye Italiano

                                   2 large fillets                1 tsp dried basil

                               2 tbsp butter                 1 tsp dried oregano

                              2/3 cup white                1 tsp dried parsley flakes

             Spanish onion, diced    2 tbsp freshly squeezed lemon juice

                           1 clove garlic, pressed       salt and pepper to taste

                     2 cups cherry tomatoes, halved      ½ cup water

  Wash fillets under cold water and pat dry with paper towel. Cut each fillet into 4 equal pieces. Set aside.

Melt butter in a skillet that has a  lid (preferably transparent). Add onion and garlic and saute until golden brown. Stir in tomatoes, basil, oregano, parsley and lemon juice. Simmer for a few minutes.

Place fillets on top of sauce in skillet. then add salt and pepper to taste.

Add ¾ cup water to skillet and cover. Steam fillets for 15 to 20 minutes or until fish flakes easily. Add remaining water as necessary. maintaining a slow boil to steam fillets. Remove fish once it's cooked, and let sauce render to a thick reduction.

Spoon sauce over fillets and serve with a garden salad. You could also include some crusty dinner
rolls or freshly baked bread.

By  Duane Radford – Outdoor Canada


Vegetable Dressed Walleye

4 fillets (1½ to 2 lbs.)

1 tbsp lemon juice

Vegetable stuffing

2 tbsp butter

2 tbsp dry white wine

Lemon slices & parsley sprigs

Lay the fillets on a well-buttered, shallow baking dish. Sprinkle the fish with lemon juice. Lightly cover with stuffing. Drizzle the wine over the stuffing and dot with butter. Cover the dish and bake in a pre heated 350˚ oven for 20 minutes. Uncover and cook another 15 minutes or until the fillets flake when probed with a fork. Serves 4.

Vegetable Stuffing:

½ cup chopped celery

¼ cup chopped onion

½ cup chopped green pepper

¼ cup thinly sliced carrot

¼ cup butter

1 cup soft bread crumbs

1 cup chopped tomato

1 tbsp minced parsley

½ tsp dill weed

Salt & pepper to taste

Sauté the celery, onion, pepper, and carrots in butter for 10 minutes. Add rest of ingredients and mix well.

Field & Stream


Pike Chowder

2 tbsp canola oil                 1 tin (398 ml) cream of potato soup

2 carrots, diced                   398 ml water

2 celery stalks, diced          Salt and pepper, to taste

1 onion, diced                    2 Ib pike fillets

2 parsnips, diced                6 strips bacon

2 potatoes, diced

Heat a heavy-bottomed pot on stove. Add oil and saute carrots, celery, onion and parsnips until tender. Add potatoes, soup and water to pot and bring to a boil. Season with salt and pepper, and reduce to a simmer.

Cut pike into one-inch cubes and add to pot. Cover and simmer for 20 minutes, stirring occasionally with a wooden spoon.

Cook bacon until crisp, then chop. Check seasoning, top with bacon and serve.

Outdoor Canada


 

Salmon Steaks With Mushroom Topping

                          salmon steaks, cut 3/4-inch thick            

                         ¼ tsp. salt      

                         ¼ cup margarine     

                        1 small onion, chopped                         
                        1 stalk celery, chopped                          
                        3 cups bread, cubed

                       3 cups sliced mushrooms (fresh)

                       2 tbsp. chopped parsley

                       ¼ tsp. salt

                      1 tbsp. lemon juice

                       ¼ cup light cream

Heat oven to 350° F. In greased 9-inch square or other shallow baking pan, arrange salmon steaks in single layer; season with 1 tsp. salt. In large skillet, saute onion and celery in margarine until tender. Add bread, mushrooms, parsley, salt and lemon juice; mix well. Spoon stuffing on top of salmon steaks. Drizzle cream on top. Bake uncovered at 350° F for 25 to 30 minutes or until fish flakes easily.

TIP: If desired, add 2 tbsp. sherry to stuffing.


HOT & SOUR WALLEYE

INGREDIENTS

2 lbs fresh walleye fillets
1 cup roasted pepper marinade

1 cup bread crumbs

1 tsp all-purpose seasoning
vegetable oil (for frying)

Hot & Sour Sauce

1 cup hot sauce

1 cup ketchup
1/2 cup vinegar
1/2 cup soy sauce

1 tsp chopped garlic
1 cup maraschino cherry juice

METHOD

Marinate fish in roasted pepper marinade for 2-hours. Remove and cut into bite-sized pieces.

Mix bread crumbs and all-purpose seasoning in a medium bowl and dredge fish until coated. Fry walleye in hot oil until cooked, about 5-minutes.

While fish is frying, combine all ingredients for the hot and sour sauce in a large bowl.

When fish is cooked, toss in the sauce and serve.

Real Fishing


Grill-Roasted Fish On The Half Shell

Six 7-oz. fish fillets (bass, or pretty much any fish), skin and scales on, with pin bones removed

¼ tsp. kosher salt for each fillet

¼ tsp. black pepper for each fillet

¼ tsp. crushed red chili flakes for each fillet

½ cup extra-virgin olive oil

1 tbsp. coarse sea salt

½ cup chopped Italian parsley

2 large lemons

Rinse the fillets under the faucet and pat dry with paper towels. Place them on a baking sheet and season each with the kosher salt, pepper, and chili flakes. Drizzle half of the olive oil over the fillets. Use your fingers to distribute oil and seasonings evenly, then set aside to marinate while you heat the grill.

Fire up your grill to a medium-high setting. When the grill has reached the right temperature, place the fillets scale side down on the hot grill and do not move them -- otherwise the skin will stick. Cover the grill and cook for 7 to 10 minutes, until the fish is just cooked through. (It will easily flake when tested with a paring knife.)

Using a metal spatula, transfer cooked fillets to serving plates and top with equal amounts of the coarse sea salt, parsley, and remaining olive oil. Cut lemons in half and squeeze the juice evenly over the fish.

Field & Stream


Spinach and Potato Walleye

 

2 skinless boneless walleye fillets

2 large, pre-boiled potatoes cut into ½ inch cubes

½ cup flour

¾ cup cooked and chopped spinach

¼ cup 2% milk or chicken broth

3 tbsp vegetable oil

To taste - Steak Spice, salt, pepper and paprika

2cups grated cheddar

2 tbsp sour cream

2 sprigs of green onion, chopped

4 strips of cooked bacon, chopped

 

Cut walleye fillets into 3 or 4-inch pieces, lightly season with Steak Spice then coat with flour.

Heat oil in a large frying pan on medium-high heat.

Add fillets and cook until the edges appear white, and then flip. Immediately add the potatoes between the fillets. Add spinach, spreading it around evenly.

Salt and pepper to taste, add milk and top with grated cheddar. Cover and cook for 2-minutes or until cheese has melted. Turn off heat, top with sour cream, bacon and green onions. Decorate with a sprinkle of paprika and enjoy!

 

Chef Beny - Real Fishing


 

Western Style Barbecued Catfish

1½ lbs. catfish fillets

8-oz. can tomato sauce

¼  cup minced onion

1 clove garlic, finely minced

2 tbsp. lemon juice

10 drops Tabasco sauce

¼ tsp. dillweed

In a small saucepan, combine the tomato sauce, onion, garlic, lemon juice, Tabasco, and dillweed. Cook over low heat for 10 minutes, remove from heat, stir well, and refrigerate until cool.

Marinate the catfish in a glass dish. Pour the cooled marinade over the fish, turning the fillets to coat well. Refrigerate for 30 to 40 minutes.

Place the fillets on an oiled piece of heavy-duty aluminum foil covering a broiler pan. Broil, 4 inches from the heat, for 3 to 5 minutes on a side (depends on thickness of fillets), basting with more marinade when the fish is turned. Serve on a heated platter. Serves 4.

Field & Stream


Pike Chili

1 lb pike fillets, cut into one inch cubes                                      

1 tbsp olive oil                                                                  

½ cup red pepper, diced                                                        

2 garlic cloves, minced                                                         

½ cup onion, chopped                                                          

2 14 oz. cans crushed tomatoes                                               

1 14 oz. can kidney beans, drained

2 tbsp cornstarch

¼ cup water

2 tbsp parsley

1 tsp chili powder, or to taste

1/8 tsp cayenne pepper

Heat olive oil in saucepan and add red pepper, garlic and onion. Sauté until slightly brown.

Add all remaining ingredients except pike. Cover and simmer until mixture begins to thicken. Stir occasionally to keep from sticking.

Add fish and simmer for 10 minutes until fish is fully cooked. Serve with steamed rice and fresh bread.

 

By Jeff Morrison – Outdoor Canada


Plank Grilled Walleye

         Two walleye fillets

       One cedar BBQ plank, pre-soaked in water


       2 cups ground cherries

       3 tbsp avocado or grapeseed oil
 

      Salt-meadow herbs

      1 bunch chives, snipped

      Sprinkle of lemon zest

      3 sweet potatoes, peeled, blanched and cubed
 

      1 zucchini, washed and sliced

      12 stalks asparagus

      Salt (for the vegetables) and fresh ground pepper

 

                                                                                                                                                    Season Season the walleye fillets with pepper but not salt (the herbs in the salsa are already very salty). Arrange the fillets on the cedar plank and place it on the unlit half of the BBO grill.

To make the salsa, cut the ground cherries into quarters, reserving a few whole cherries for the garnish. Mix the cut cherries with the oil and salt-meadow herbs, then add the chives and lemon zest.

While the fish is cooking, grill the sweet potatoes, zucchini and asparagus on the lit side of the BBO. When the vegetables are cooked, transfer them to the BBO plank with the fish and close the BBO cover to finish cooking the fish and keep the vegetables warm.

When the fish is done, remove the plank from the grill and garnish with a few whole ground cherries and a sprinkle of chives.


Creamy Fish Chowder

4 cups (6 medium) red potatoes, scrubbed/rinsed well,

   peeled and cut into half -inch cubes.

3 teaspoons salt

20 whole black peppercorns

12 allspice berries

One cup unsalted butter

4 cans (12 ounces) evaporated milk

2 medium onions. thinly sliced

2 pounds salmon, lake trout or pike fillets
   boned and skinned

4 tablespoons snipped fresh parsley

Put the potatoes in a 4 quart Dutch oven or stockpot. Add enough water to cover the potatoes. Bring to a boil over medium heat. Add the salt, peppercorns and allspice. Cook for about 5 min. or until potatoes are tender/crisp. Reduce the heat to medium-low. Add the butter and evaporated milk. Stir until butter is melted. Layer the onion slices over the potatoes. Arrange the fish pieces on top of the onions. Simmer (do not boil) for 20 to 30 min. or until fish is firm and opaque and just begins to flake and the onions are tender turning the trout pieces over once or twice. Serves 4

North American Fisherman


Oven Fried Bass

               1½ lbs. bass fillets, cut into serving pieces            3 tbsp. milk

                 Flour                                                           1 cup fine cracker crumbs

               Salt & pepper                                           ½ cup chopped, sliced almonds

               1 beaten egg                                                          ½ cup peanut oil

Heat the oven to 450 degrees. Put about ¼ cup flour on a piece of waxed paper and mix in a little salt and pepper. In a shallow dish, mix the egg and milk. On another piece of waxed pape1, mix the cracker crumbs and almonds. Coat each piece of fish with seasoned flour, dip in the egg mixture, and then coat with the cracker mixture.

Put cooking oil in a 13x9-inch baking dish and place in the oven to heat for 5 minutes. With tongs, put fish in the oil, turning once to coat both sides. Bake for 5 minutes and turn. Cook another 5 minutes and test with a fork till fish flakes easily. Serves 4.

                                                                                                                                                  

Field & Stream


 

Spinach and Potato Walleye

2 skinless boneless walleye fillets

2 large, pre-boiled potatoes cut into ½ inch cubes

½ cup flour

¾ cup cooked and chopped spinach

¼ cup 2% milk or chicken broth

3 tbsp vegetable oil

To taste - Steak Spice, salt, pepper and paprika

2cups grated cheddar

2 tbsp sour cream

2 sprigs of green onion, chopped

4 strips of cooked bacon, chopped

              Cut walleye fillets into 3 or 4-inch pieces, lightly season with Steak Spice then coat with flour. Heat oil in a large frying pan on medium-high heat. Add fillets and cook until the edges appear white, and then flip. Immediately add the potatoes between the fillets. Add spinach, spreading it around evenly. Salt and pepper to taste, add milk and top with grated cheddar. Cover and cook for 2-minutes or until cheese has melted. Turn off heat, top with sour cream, bacon and green onions. Decorate with a sprinkle of paprika and enjoy!

Chef Beny - Real Fishing


Pike Fingers

                         4 cups salted pretzels                         3 tbsp beer

                        2 eggs, beaten                 2 lb skinless pike fillets

                   3 tbsp HP Sauce                                 Vegetable oil


Place pretzels in a plastic bag and break into fine crumbs.

In a medium-size bowl, beat together eggs, sauce and beer with a fork.

Cut fillets into 1-inch-wide strips and pat dry. Dip strips into egg mixture, then place in bag with pretzel crumbs and shake until fully coated. Place coated strips on a cookie sheet and refrigerate for 20 minutes, allowing to dry.

In a 12-inch skillet, heat ¼ inch oil over medium-high heat. Add fish strips and cook until golden brown (at least 3 minutes), turning once.

Outdoor Canada


Grilled Catfish

 

 1½ lbs. catfish fillets or steaks ½ to ¾ inch thick

1/3 Cup sesame oil

3 tbsp. lemon juice

½ tsp. salt

Dash of pepper

2 tbsp. sesame seeds

 

Mix oil, lemon juice, salt, and pepper in a large flat dish. Place the fillets or steaks in the dish and turn them until they are coated with the sauce. Refrigerate them for ½ hour. Heat the BBQ to the moderately hot stage and either place the fish on the well-greased rack or in a hinged wire grill. Cook about 8 minutes, turn, baste with the remaining sauce, and cook another 7 to 9 minutes, until the fish flakes when probed with a fork. Serves 4.

Field & Stream

 


Venison Meatballs

 

     2 lbs. ground venison                             1/3 cup catsup

     1 cup cornflake crumbs                          2 tbsp. minced onions

     1/3 cup dried parsley flakes                   1/4 tsp. pepper

     2 eggs                                                     1½ tsp. garlic powder

     2 tbsp. soya sauce

 

     SAUCE:

     16 oz. can jellied cranberry sauce          2 tbsp. brown sugar

     12 oz. bottle chili sauce                          1 tbsp. lemon juice

 

     Mix meatball ingredients together and form balls. Heat sauce and

     pour over. Bake at 350˚ for 45 min. Good with wild rice.


 

Grilled Salmon with

Citrus-Tomato Salsa

 

2 medium tomatoes, chopped

2 large navel oranges , peeled, sectioned and coarsely chopped

2/3cup green onions, sliced

6 tbsp. chopped fresh cilantro , divided

2 tbsp. seeded jalapeno pepper (optional), finely chopped

4 tbsp. margarine

6 salmon fillets, about 1½ lbs.

 

Combine tomatoes, oranges, green onions, 4 tbsp. cilantro and jalapeno peppers in a large bowl. Set aside.

Blend margarine with remaining 2 tbsp. cilantro in a small bowl.

Grill or broil salmon, brushing with cilantro spread for 15 minutes or until salmon is done. Serve salsa with salmon.

 


 

Campbell River Salmon Dip

 4-6 ounces smoked salmon, skin and bones removed

8 oz. cream cheese, softened

1 tbsp sour cream

2 tbsp milk or cream

½ tsp paprika

fresh ground black pepper

1 tbsp fresh lemon juice

Combine all ingredients, except salmon, stir until smooth consistency.

Add salmon and combine well.

Enjoy this on crackers, warm crusty bread or stuffed in celery sticks.

 

By Marty Kovarik – Great Lakes Angler

 


 

Western Style Barbecued Catfish

               1½ lbs. catfish fillets                          2 tbsp. lemon juice

             8-oz. can tomato sauce                   10 drops Tabasco sauce

         ¼  cup minced onion                        ¼ tsp. dillweed

        1 clove garlic, finely minced

 

In a small saucepan, combine the tomato sauce, onion, garlic, lemon juice, Tabasco, and dillweed. Cook over low heat for 10 minutes, remove from heat, stir well, and refrigerate until cool.

Marinate the catfish in a glass dish. Pour the cooled marinade over the fish, turning the fillets to coat well. Refrigerate for 30 to 40 minutes.

Place the fillets on an oiled piece of heavy-duty aluminum foil covering a broiler pan. Broil, 4 inches from the heat, for 3 to 5 minutes on a side (depends on thickness of fillets), basting with more marinade when the fish is turned. Serve on a heated platter. Serves 4.

Field & Stream


 

Roast Wild Duck

 

2 large mallards or 4 small teals

 STUFFING:

1/2 cup butter.

1/4 teaspoon each powdered sage, rosemary, thyme and marjoram.

1 teaspoon salt.

1 cup green onions, coarsely sliced, green tops included.

1 cup celery, coarsely chopped, some center leaves included.

1 cup parsley, coarsely chopped.

2 cups dry bread, crumbled.

Mix ingredients well.

 

Clean ducks as soon as possible.

Hang duck by feet in a cool dry airy place for a few hours.

Pluck feathers from duck, including all pin feathers, using tweezers, or forefinger and the tip of a knife (It helps to singe the duck first. Hold duck by legs and pass it quickly through a flame. I.E. candle, gas lighter, or over campfire.

Check carefully for shot and or dog damaged areas. Remove the oil sac from the base of the tail.

Rub duck with salt and lightly salt cavities of birds. Fill cavity with dressing, and bake in a preheated 350˚ oven, uncovered 30 minutes per pound, basting every 5 to 10 minutes.

 

Bernie Lafond


 

Brined Smoked Salmon

 

                     ¾ cup kosher salt                  3 bay leaves

                    1 cup maple syrup                 1 tsp allspice

                     ¼ cup brown sugar           10 whole cloves

                    ¾ cup bourbon                  2 cups boiling water

                     (if desired)                            6 cups cold water

 

Combine the brine ingredients in a large bowl and add the boiling water to help dissolve the salt and sugar. Mix well. Add the cold water to cool the brine.

Place the fish skin-side down in a large glass or plastic dish and cover completely with the brine. Refrigerate overnight (or roughly eight hours) to cure.

Remove the fish from the brine and place on a smoker rack; allow to air-dry for 1½ hours. Place the fish in the smoker for approximately 1½ hours, or until the internal temperature of the fish has reached 140°F

Outdoor Canada

 


 

Pop’s Famous Pickerel

 In memory of a great fisherman, Bill Mohring.

 2 ½  lbs. fresh pickerel fillets (this breading can be used on just about any mild, white fish)

2 cups    flour                                       2 tsp   Lowry’s Seasoning Salt

2 cups    Parmesan cheese                   5    eggs

1 tsp      onion powder                       1/2 cup   milk

1 tbsp    garlic powder                        1/3 pound    butter

1 tsp      black pepper

 Combine the first six ingredients in a large Ziploc bag. Cut the fish into nugget-sized pieces. Add the fish to the breading mix a little at a time. Close the bag tightly and shake until well coated. Whisk the eggs and milk together. Coat the fish in the egg wash, one piece at a time, then back into the breading until all of it is coated a second time.

Heat a large skillet on medium low heat. Add a generous amount of butter (about a third of a pound) to the pan as it is warming up. Once the butter starts to bubble, add the fish to the pan. Do not over crowd your pan or the fish will steam and not fry well. Fry fish pieces until they are firm to the touch, about fifteen minutes.

 

By Jason Mohring - Real Fishing

 


 

Trout Soup

         2 lbs. trout or salmon fillets          4 cups fish stock

        4 tbsp butter                                   or chicken broth

         2 cups onion, chopped                 1/3 cup raw rice

        2 celery stalks, sliced                    1 cup heavy cream

        2 carrots, chopped                        1/8 tsp salt

       2 tsp curry powder*                    1/4 tsp white pepper

       ½ tsp parsley

 

Cut the fish into 1-inch cubes.

In a saucepan, melt the butter over low heat. Add the onions, celery, carrots and curry. Cover and cook until vegetables are tender. Add the stock, parsley, fish and rice. Cover and cook 20 minutes or until the fish flakes when tested with a fork and the rice is cooked. Add the cream and simmer for 10 more minutes. Season with salt and pepper,

Serves 4 to 6.

*Note: Add more or less curry powder to taste

Fishing Facts

 


 

Wine-Baked lake Trout

   4 pound lake trout                             2 tablespoons oil

   Salt                                              ½ cup coarsely chopped peanuts

   Lemon juice                                    1½ cups cooked rice

   ¾ cup chopped onion                 ½ teaspoon salt

   ½ cup chopped celery                1/8 teaspoon cayenne

   ½ teaspoon sage                          ½ cup wine

   ½ teaspoon thyme                      ¾ cup water

 

Preheat oven to 375°F. Defrost fish, if frozen. Wash trout well under cold running water, rub with salt inside and outside, then rinse again. Rub inside cavity with lemon juice. Fry onion, celery, sage and thyme in oil 5 minutes. Add peanuts, rice, salt and cayenne. Mix well and spoon into trout. Secure opening with skewers and lace with string. Place fish in shallow baking dish. Mix wine and water; pour over fish. Bake for 25 to 30 minutes or until done. Serves 4 to 6.

 


 

Broiled Walleye

      4 walleye fillets (1½ to 2 lbs.)                   Salt & pepper

      ½ cup sliced almonds, crushed                 1 tsp. sugar

      2 tsps. lemon juice                                   1 shake red pepper

      1 tbsp. prepared mustard                         ¼ cup heavy cream

      1 tsp. soy sauce

Place fillets on a greased broiler pan. Mix all other ingredients and spread evenly over walleye fillets. Broil 5 inches from heat for about 10 minutes or until the fish flakes. Serves 4.

Field & Stream


Salmon Topped With Shrimp Etoufee

 3 tbsp flour

¼ cup olive oil

½ cup onion, chopped fine

¼ cup red bell pepper, chopped fine

¼ cup celery chopped fine

2 cloves garlic, chopped fine

1/8 tsp cayenne pepper

¼ tsp black pepper

1 tsp crushed basil

½ tsp thyme

salt to taste

1 tbsp tomato paste

1 cup water

1 can shrimp

4 serving size pieces of salmon filet

4 servings cooked rice

 

In a large frying pan, combine the flour and oil to make a roux, stirring constantly until it is light brown. Add the chopped vegetables and stirfry until just about tender. Add the spices and cook an additional minute, then add tomato paste and cook for one more minute. Add water, stirring constantly. Turn down the heat, simmer until thick, add the shrimp and cook slowly, gently stirring until everything is hot. Serve by placing a grilled piece of salmon on a bed of rice and smother with etouffee.

Great Lakes Angler



Grilled Curried Salmon

            4  -  6-ounce Salmon Fillets            2  Andouille Sausages

       1 tbsp Vegetable Oil                       1 bunch  Basil (julienned)

        2 tbsp Curry Powder                      ½ cup Corn (frozen or fresh)

        1-pound Mini Red Potatoes            Salt & Pepper

         1½  cups Tomato Juice

          ½ cup   Green Beans (frozen or fresh)

 

Mix the curry powder and vegetable oil. Marinate salmon fillets in curry for one to three hours.

Dice the potatoes and blanch in boiling water until tender but still firm.

Grill salmon fillets on medium-high barbeque for four-minutes, flip and grill for an additional three-minutes. Remove and let rest.

Place tomato juice in a pan and bring to a boil. Add potatoes and sausage and reduce heat to a simmer. When juice is reduced by half, add the remaining ingredients. Continue to reduce until potatoes absorb all of the tomato juice. Add salt and pepper to taste.

Spoon hash onto plate and top with salmon.

Real Fishing

 

Boiled Northern Pike
 

            3 Ibs. skinless fillets, cut into bite-sized chunks

            1 whole onion                      2 tbsp. sugar

            1½ tbsp. salt                         2 bay leaves

            20 peppercorns                    Melted butter

            2 tbsp. vinegar

 

Put the onion, salt, peppercorns, vinegar, sugar, and bay leaves in 3 quarts of water and bring to a boil. Lower heat, and simmer for 15 minutes. Add the fish chunks, bring the mixture to a boil, and cook for 10 minutes. Remove the chunks with a slotted spoon; serve with melted butter. Serves 6 to 8.

Field & Stream


Cornmeal Catfish
 

 SALSA

½ cup each of diced yellow, green and red peppers

½ cup diced red onion

½ cup diced English cucumber

½ cup diced fresh Roma tomatoes

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp finely chopped garlic

2 tbsp chopped fresh Italian parsley

4 catfish fillets, 4 to 6 oz each

Salt and pepper to taste

½ cup cornmeal

 Mix diced vegetables together in a bowl and add olive oil, red wine vinegar, garlic and parsley. Allow resulting salsa to pickle for one hour. Preheat oven to 450°F

 Season catfish fillets with salt and pepper, then dredge in cornmeal. Pan-fry fillets in oil and butter in cast iron pan until just browned, then finish cooking in the oven for 7 minutes.

 Place fish on bed of salsa.

 

Outdoor Canada 




Wok Panfish

 1 pound panfish fillets           1½ tbsp. soy sauce

1/3 cup vegetable oil             ½ tsp. ginger

2 ribs celery, chopped           2 tbsp. sherry (drinking, not cooking)

1 small onion, chopped          1½ tsp. cornstarch

2 cups pea pods                     Hot, cooked rice or noodles

1 cup chopped mushrooms

 Place oil in wok and heat to 350°. Add celery and onions and stir-fry for four minutes. Push vegetables to the sides of the wok. Add pea pods to the center and stir-fry for three minutes. Push them to the side, add mushrooms to the center and stir-fry for three minutes. Push to the side. Add soy sauce, ginger and sherry to the center and blend into pan juices. Add fillets and mix with the sauce. Cover wok, turn heat down and cook for four minutes, until fish flakes when probed. Push to the sides.

Mix cornstarch with a small amount of water and add to pan juices. Heat until sauce is slightly thickened. Mix with vegetables and fish quickly and serve over cooked white rice or noodles on a heated platter. Serves 4.

Outdoor Life


 

Creole Baked Fish

 l½ to 2 Ibs. fillets                             1 cup chopped celery

½ cup butter                                     1 clove garlic, minced

2 tbsp. flour                                      2 tbsp. chopped parsley

1 16-ounce can of tomatoes              2 bay leaves

3 ounces tomato paste                      ¼ lemon, cut in pieces

6 green onions, chopped                   1 tsp. chili powder

½ cup chopped green pepper           pepper & salt to taste

 

Melt butter in large frying pan, add flour, and stir over medium heat until well blended. Add remaining ingredients. Cook and stir the vegetables for about 7 minutes. Add enough water to make a sauce and simmer for 20 minutes, stirring occasionally and adding more water if necessary. Preheat oven to 350˚. Remove bay leaves and lemon from sauce. Place fish fillets in a single layer in a greased baking dish, cover with sauce, and bake for about 20 minutes until the fish flakes easily with a fork. Place fish on a heated serving dish and cover with sauce.

Serves 4.                                                  Field & Stream


 

Honey Dip Walleye

 8 walleye fillets                ¼ cup of flour

 2/3 cup vegetable oil       ½ tsp sea salt

 1 egg beaten                    Pepper to taste

    1 tbsp honey          Cracker or bread crumbs

                            Heat the oil in a 10 inch skillet. Beat the egg and mix in the honey. Combine cracker crumbs with the flour, salt and pepper. Dip the fillets in the egg mixture and coat with the cracker mix. Place in the skillet and fry until golden brown (about 3 minutes per side) or until the fillet easily flakes. Serves 6

Freshwater Fishing Canada 


 

Salmon with Garlic Potatoes

 

        serving-size piece of salmon             butter

        one potato                                          salt and pepper

        two cloves of garlic

 In the middle a large piece of heavy-duty aluminum foil, spread a tablespoon or so of softened butter. Slice the potato very thin, and with half of the slices make a layer on the foil, about the size of the fish. Cut a clove of garlic into six large pieces and place them on the potato layer. Cutting the garlic in large pieces results in a mild garlic flavor with a butter-like consistency.

Place the fish on top, followed by the other clove of sliced garlic, salt and pepper to taste, then the remaining potato slices and more butter. Bring two ends of the foil together and fold repeatedly until it is tight on the fish dinner. Repeat with each side until you have an airtight foil package. Bury in the coals of a slow campfire for about 45 minutes. This dinner also can be baked in a 400-degree oven or on the BBQ.

Great Lakes Angler


 Oven Baked Salmon Steak In Wine

                        ¾ inch salmon steak

                  Salt & pepper

                Seafood Seasoning (or similar)

               Butter

              2 slices onion

            White wine

 

Place salmon steak in glass baking dish.

Sprinkle with salt, pepper and seasoning.

Baste with butter.

Pour over a bit of wine.

Top with onion slices.

Bake uncovered at 350˚ for 40 minutes or until fish flakes.

Bill Ross

 


 

JACKSON AU GRATIN BASS

 

1½ lbs. bass fillets

½ cup crushed cheese crackers

1 tbsp. olive oil

¼ tsp. garlic powder

¼ tsp. seasoned salt

¼ lb. Swiss cheese. finely grated

1½ tbsp. lemon juice

1 tbsp. dried parsley flakes

 

Coat the bottom and sides of a 9-inch glass pie pan with olive oil. Place 1/3 of the crackers in the bottom of the pan. Add half of the fillets to the pan and sprinkle with garlic powder and seasoned salt. Top with another third of crumbs and half the cheese. Place the rest of the fillets in the pan and repeat the toppings. Sprinkle with lemon juice and parsley. Bake in a preheated 375˚ oven for 20 minutes. Check the fillets and remove them from the oven if they flake when probed with a fork. Serves 4.

Variation: Marinate fillets in orange juice and wine overnight, or add thinly sliced onions.

 

Field & Stream

 


 

Broiled Pike

 

4 pike fillets (1½  to 2 lbs.)

Butter

1 cup fresh chopped mushrooms

3 tbsp butter

½ cup heavy cream

1½ tbsp soy sauce

3 tbsp Madeira wine

2 tsp Dijon·type mustard

 Place fillets on a buttered broiler pan and brush with butter. Broil about 8 to 10 minutes (the time depends on the thickness of the fillets). Brush with more butter while they are cooking (turn once). Place fillets on a heated platter and serve with a sauce made by frying mushrooms in 3 tbsp of butter for 10 minutes, adding cream, soy sauce, wine, and mustard, and heating thoroughly. Serves 4.

Field & Stream

 


 

Panfish Cakes

                    Potatoes (enough for 2 cups, mashed)

              1 clove garlic, crushed

              4 green onions, finely sliced

              1 tbsp fresh tarragon, chopped

             1 large egg, beaten

             Salt and white pepper to taste

             1 lb panfish pieces, cooked and deboned

             Oil and butter for frying

 

Boil potatoes together with crushed garlic clove until potatoes are soft, then mash. Mix in green onions, tarragon and egg. Season with salt and pepper.

Gently fold fish pieces into potato mixture, then form one-inch- thick patties. Fry patties in oil-butter blend until golden brown.

 

Outdoor Canada

 


 

Bacon-Wrapped Rainbow Trout

 

                   ½ lb   rainbow trout

                  8 strips bacon

                  250 m1 35% cream

                  2 tbs horseradish

                  1 lemon

                  salt and pepper to taste

 

Pre-heat oven to 375°F. Lay bacon on baking sheet, place in oven for 10 minutes. You only want to par-cook the bacon. Remove and place on plate with paper towel.

Cut trout into 3-ounce pieces. Lay the bacon on a flat surface. Lay the trout across the bacon. Wrap the trout in the bacon. Skewer the bacon to hold in place.

Pre-heat oven to 400°F with a baking sheet in it. Place the trout on the sheet and bake for approximately 7-minutes, skin side down.

Put the 35% cream and horseradish into a small pot. Bring to a boil and reduce to a simmer. Reduce by half, add the juice of ½ a lemon and salt and pepper to taste.

Place trout on plate and top with sauce.

 

Special thanks to Jason Mohring of Tecvana Corporation for providing this recipe.

Reel Fishing

 


 

Fish Patties

 

Use five pounds of fish fillets— walleye, bass, pike, crappies, etc. - diced (boneless).

                2 eggs 

                1 cup pancake flour or bisquick

               ½ medium onion, chopped very fine

                ¼ medium green pepper, chopped fine

                ¾ cup milk

Dice the fish into pieces between ¼ and ½ inch “square.” Beat the eggs, then stir them together with the other ingredients in a bowl. The mixture should have the consistency of potato salad. If it is too runny, add flour; if it is too stiff, add milk.

Preheat the griddle or frying pan to 325°F. Coat liberally with peanut oil (or other cooking oil) and a large pat of margarine (to help in the browning process). Don’t throw away leftovers; the patties are excellent cold.

In-Fisherman


 

Bass or Walleye Casserole With Rice

 

1 lb. bass or walleye fillet, cut in medium-sized pieces

1 cup lemon juice

¼ cup chopped onion

2 cups cooked rice, with 2 chicken bouillon cubes added

¼ cup lemon juice

¼ cup water

Add salt and pepper if desired

Pour 1 cup lemon juice over pieces of fish. Let marinate an hour or more in the refrigerator, turning pieces at least once. Drain and put in a 2-quart casserole. Cover with onion, rice, lemon juice, and water.

Bake until fish is tender, about 1½ hours. Cover the casserole with foil during the first half of baking time to prevent the rice from toasting too much.

Field & Stream


 

Venison Meatballs

 2 lbs. ground venison

 1 cup cornflake crumbs

 1/3 cup dried parsley flakes

 2 eggs

2 tbsp. soya sauce

1/3 cup catsup

2 tbsp. minced onions

1/4 tsp. pepper

1½ tsp. garlic powder

 

SAUCE:

16 oz. can jellied cranberry sauce

12 oz. bottle chili sauce

2 tbsp. brown sugar

1 tbsp. lemon juice

 

Mix meatball ingredients together and form balls. Heat sauce and pour over. Bake at 350˚ for 45 min. Good with wild rice.


 

Spicy Salmon Steaks

           4 salmon steaks                                  2 tbsp. chili sauce

      2 tbsp. prepared mustard                   1 tbsp. prepared horseradish

     1 tbsp. salad oil                                    1 tsp. salt

 

Combine the last five ingredients. Place the steaks on a greased broiling pan and spread half the mixture on them. Broil 3 inches from the element for about five minutes. Turn the steaks and cover the other side with the rest of the sauce. Broil for five minutes.

Canadian Sportfishing


 

Steamed Salmon

 

1 whole salmon (four to five pounds)

Oil or butter

2 cups water

Slice of lemon

Salt

 Coat the fish with the oil or butter and salt. Cover with several thin slices of lemon. Grease the interior of a brown paper bag with vegetable oil. Place the fish in the bag and seal by folding the end over. Pour the water into a fish steamer and put the bag on the perforated surface. Cover and cook over high heat until steaming. Lower the heat and continue cooking for 30 minutes. Remove the cover, tear the bag and slide the fish carefully onto a serving platter.

Canadian Sportfishing

 

 


 

 

Grilled Salmon With

Honey Mustard Sauce

 

4 to 6 oz salmon filets

2 Tbsp honey

2 Tbsp soy sauce

2 Tbsp Dijon mustard

1 Tbsp sherry

 

Whisk the honey, soy sauce, mustard and sherry in a bowl and set aside.

 Preheat the grill. Baste the grill with a little vegetable oil. Place salmon, flesh side down, and cook 3 to 4 minutes. Turn the filet, baste a little of the sauce over the salmon and continue without turning until the salmon is cooked through.

 Just before removing from the heat, baste the salmon with remaining sauce.

 

Harrowsmith

 


 

Beer Batter Bass

 

                         1¼ lbs thin bass fillets                                     Batter:

                        ¼ cup lemon juice                                      ¾ cup flour

                        Dash salt & pepper                                    Dash salt & pepper

                        Flour                                                           1/8 tsp dill salt

                                                                                              ¾ cup beer

Cut fillets into 1 to 1½ inch strips and toss with the lemon juice, salt, and pepper. Let mixture stand for ½ hour in refrigerator.

Prepare batter by sifting the flour, salt, pepper, and dill salt together. Blend beer into flour mixture. Cover bowl and refrigerate for 1 hour.

Drain the fillets, roll in flour, and dip into the well-stirred beer batter. Deep fry immediately in hot peanut oil at 360˚ for about 2 minutes. Drain on paper towels. Keep warm until all the fillets are cooked and serve with tartar sauce. Serves 4.

Field & Stream


 

 

Braised Wild Turkey

Wild turkey tastes superb, but as successful tom hunters know, the legs and thighs can be tough if not properly prepared. To make them melt-in-your-mouth tender, you can't go wrong with this easy-to-prepare recipe. And as a bonus, it also works well with duck or goose.

 

2 turkey legs and thighs, separated (4 pieces)

1 cup flour, seasoned with salt and black pepper to taste

¼ cup olive oil

1 cup diced carrot

1 cup diced celery

1 cup diced onion

4 cloves garlic, finely minced

1 28-ounce can roma tomatoes

1 cup red wine

1 cup chicken stock

4 sprigs fresh thyme (or 2 tsp dried)

4 bay leaves

Salt and black pepper, to taste

 

Preheat oven to 350˚

Dredge legs and thighs in seasoned flour, then brown in olive oil over medium heat in a heavy stew pot. Add carrot, celery, onion and garlic. Saute for 5 minutes or until onion is soft, stirring occasionally.

Add tomatoes, wine, stock, thyme, bay leaves, salt and pepper. The liquid should just cover the ingredients; add more stock if necessary.

Cover pot with lid or tinfoil and braise in oven for 3 hours. Remove lid for last half-hour, allowing liquid to reduce. Add more salt and pepper, if desired.                 Serves 4.

By Wayne Phillips – Outdoor Canada


Creek Chubs

Scale and clean fish, cut out the rib cage, and fillet them, leaving the skin on. Then turn the fillets meat side up and, with a sharp knife, score them every ¼ inch down to the skin without cutting all the way through the fillet. Next, sprinkle the fillets with salt and pepper and dust them with flour. Finally, deep fry the fillets. The bones actually disintegrate. The same recipe is also good for small pike or any bony fish.

Field & Stream


 

Baked Catfish

 

                                        1½ lbs. catfish fillets

                                         3 tbsp. butter

                                       ½ cup dry white wine

                                       1 small onion, chopped

                                        Salt and pepper

                                       Mustard Sauce (see below)

 

Place fillets, single layer, in a large, flat, buttered baking dish and dot with butter. Pour the wine over the fillets and sprinkle with onion and a little salt and pepper. Place the dish in a preheated 400˚ oven for 15 to 20 minutes. Remove when the fish flakes when probed with a fork. Serve on a heated platter with Mustard Sauce. Serves 4.

 

                                            Mustard Sauce

                                         ¼  cup mayonnaise

                                         ¼ Cup prepared mustard

                                         1 tbsp. lemon juice

                                          1 tsp. steak sauce

                                          1 tbsp. minced parsley

 

Mix all ingredients thoroughly, chill for 2 hours, and serve with the fish.

 

Field & Stream

 


 

 

Green Crappies

 

             1½ lbs. crappie fillets                            1/3 cup cooking oil

           2 eggs mixed with 2 tbsp. milk               1/3 cup soft butter

           Salt & pepper                                         2 tsp. lemon juice

          3/4 cup fine breadcrumbs                      2 tbsp. minced fresh parsley

Add a little salt and pepper to the egg mixture and dip each fillet in the mixture, then coat each with breadcrumbs. Place the coated fillets on a large piece of waxed paper.

Place a large platter in a warm (150˚) oven. Mix the lemon juice and parsley into the soft butter. Heat the oil in a large frying pan.

Fry fillets in the hot oil over medium-high heat for 1 minute on each side. As each fillet is cooked, transfer it to the heated platter. When all are cooked, top each with a little lemon butter. Serves 4.

Field & Stream


 

Whitefish Florentine

1 lb. whitefish fillets         ¾ cup mushrooms, thinly sliced

1 lb. spinach                     ¾ cup grated Swiss cheese

½ tsp. sugar                     2 tbsp. chopped parsley

2 tbsp. butter                   Salt and pepper, to taste

2 tbsp. flour                     ½ to ¾ tbsp. nutmeg

1¼ cups milk

 

Wash spinach thoroughly and pack into a saucepan. Sprinkle with sugar, cover and cook over medium heat for 3 to 4 minutes. Lift lid and cook for an additional 2 minutes. Drain and spread spinach on the bottom of a greased l½ quart casserole dish. Set aside. Next, in same saucepan melt butter, stir in flour and cook over low heat for 1 minute. Add milk and stir to blend; cook until slightly thickened. Add mushrooms, cheese, parsley, salt, pepper and nutmeg. Stir until cheese is melted. Next, spread fillets over spinach and pour sauce over fish. Bake at 350°F for 30 minutes…. Serves 4.

Outdoor Canada 

 


Venison Pot Roast

                              4 or 5 lbs. venison roast, cut into steaks about 1/2 lb. each

                              salt, pepper and paprika

                              ½ cup butter or oil

                              2 lb. onion, coarsely sliced

                              2 cloves garlic, minced

                              ½ cup dry wine or wine vinegar

                             1 small can tomato paste

                             diluted with 1 can water

                            1 tbsp. pickling spice, tied in cloth bag

                            3 bay leaves

 

Place steaks in water overnight to remove blood. Next day season with salt, pepper, paprika. Brown in butter or oil in heavy pan, dutch oven or grill. Remove meat and in the same pan fry onions and garlic until transparent. Add remaining ingredients. Place meat in deep pan and pour onion mixture over it. Cover and cook on top of stove or in 350˚ oven for 2 hrs. or until meat is tender. Remove spice bag and serve gravy with steaks. Thicken gravy with flour and water. Vegetables such as celery, parsley, green peppers or leeks may be used. The onions may be left out until ½ hr. before roast is done .

 

 


 

Moose Hot Sausage

                      8 lb. ground moose meat

                2 lb. ground pork

                3½  tbsp. garlic powder

                1 tbsp. black pepper

               2 tbsp. fennel seed

              5 tsp. crushed red pepper

              1 tbsp. sage

             2 tsp. onion salt

             6 tbsp. paprika

 Mix all ingredients together until well mixed. Shape into patties; Can be frozen on waxed paper. Fry or bake until done.

Mrs. Janet M. Adams Youngstown, Ohio

  

 

 

 

Orange Bourbon Salmon

 

4  6-oz. Salmon fillets, about 1" thick

2  garlic cloves, chopped

¼ cup bourbon

¼ cup orange juice

¼ cup low-sodium soy sauce

¼ cup brown sugar, packed

¼ cup green onions, chopped

3 tbsp fresh chives, chopped

3 tbsp lemon juice

cooking spray

 

Combine all ingredients (except salmon & cooking spray) in a large, zip-top bag.

Add salmon and marinate in refrigerator for 1½ hours, turning bag occasionally.

Remove salmon and reserve marinade.

Coat grill rack or broiler pan with cooking spray.

Grill salmon on rack or broiler pan for 6 minutes per side or until fish flakes easily with a fork. Baste frequently with reserved marinade.

Real Fishing

 

Teriyaki Alaska Salmon 


4 salmon steaks (about 6 oz. each), skinned,

or 1-1½ lbs fillet, skinned!
1¼ cups soy sauce
1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine), or sherry
6 Tbsp granulated sugar
3 garlic cloves, minced or pressed
1 Tbsp minced or grated ginger root
1/3 cup vegetable oil


 

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. Quickly rinse the salmon under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces. Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let come to room temperature before cooking. Prepare grill.


Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings. 

 

Lime-and- Honey Glazed Salmon

 

4 salmon filets, boned (6 oz. each)

¼ cup lime juice

¼ cup honey

1 tbsp grainy Dijon mustard

2 leeks, sliced

¼ tsp dried thyme

¼ tsp dried tarragon

1 cup water

½  cup white wine

Salt and pepper to taste

 

Place the salmon filets in a shallow baking dish. Mix together the lime juice, honey and mustard in a small bowl. Pour over the salmon and marinate for half an hour.

 

Place the leeks in the bottom of a small baking pan, just large enough to hold the salmon pieces. Place the thyme and tarragon on top of the leeks. Place the salmon pieces on top of the thyme and pour the remaining marinade over the salmon. Add the water and white wine to the pan. Bake in preheated 375° oven until the salmon is medium-rare, approximately 14 to 16 minutes.

 

Remove the pan from the oven. Season with salt and pepper. Leave to cool slightly with the salmon still on top of the liquid. Serves 4.

 

                                                                                                           Harrowsmith

 

Orange Grilled Bass

 

1½ lbs. bass fillets, cut into 4 pieces

4 tbsp. finely chopped green-onion tops

4 slices of orange           ½ tsp. salt

4 tbsp. butter                 ¼ tsp. dry mustard

4 tbsp. orange juice        1 tbsp. chopped parsley

 

Place fillets on a sheet of heavy-duty aluminum foil and top with a slice of orange and a little onion. Melt the butter in a small saucepan with orange juice, salt, dry mustard, and parsley. Mix well and spoon some of the mixture over each fillet. Seal the foil tightly and grill over hot coals, about 8 inches from the heat. Cook for 20 minutes and check the fish for flakiness with the tines of a fork. Serve immediately. Serves 4.

Field & Stream