| Salmon or Steelhead on the Grill This makes enough sauce for a 15 pounder. 1/2 cup of mayonnaise (lite is OK) 1/2 cup of barbecue sauce (any brand) 1/4 teaspoon worcestershire sauce 1/4 teaspoon of hot sauce 1/2 teaspoon of lemon juice A healthy squirt of honey or brown sugar to sweeten. Mix all ingredients together in a bowl. Cover a cookie sheet with tin foil and crimp up the edge so the juices won't run off while grilling. Place the fillets skin down on the foil and cover completely with the basting sauce. Carry the fillets to the grill and carefully slide the foil from the cookie sheet onto the grill. Try not to rip the foil. The fish should be bubbling in the sauce while cooking. Do not spray the foil with oil. You want the skin to stick to the foil. Most Great Lakes fish have a mud line and thin section of strong tasting meat between the skin and firm flesh. When the fish is done (20 minutes) slide a spatula just above the skin and with a little practice you can leave the entire mudline and skin on the foil and just have the most succulent meat for serving. Place the cooked fillets back onto the cookie sheet for serving. After the grill cools the foil can be folded up with the skin inside and discarded making clean up a breeze. |
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| Grilled Salmon With Horseradish and Mayo 1 salmon fillet 1 cup of mayonnaise (lite is OK) 3 tablespoons of horseradish 1/2 teaspoon of dill weed 1/2 teaspoon of paprika Lemon wedges Mix the mayo and horseradish together in a bowl. Cover a cookie sheet with tin foil and crimp up the edge so the juices won't run off while grilling. Place the fillets skin down on the foil and thickly cover with the mayo sauce. Sprinkle with paprika and dill weed. Carry the fillets to the grill and carefully slide the foil from the cookie sheet onto the grill. Try not to rip the foil. The fish should be bubbling in the sauce while cooking. Do not spray the foil with oil. You want the skin to stick to the foil. Most Great Lakes fish have a mud line and thin section of strong tasting meat between the skin and firm flesh. When the fish is done (20 minutes) slide a spatula just above the skin and with a little practice you can leave the entire mudline and skin on the foil and just have the most succulent meat for serving. Place the cooked fillets back onto the cookie sheet for serving. After the grill cools the foil can be folded up with the skin inside and discarded making clean up a breeze. |
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| Soy Sauce Pike Line a cookie sheet or small metal baking dish with foil. Place the skinless pike fillets in the dish and liberally soak them with soy sauce for an hour. Make sure that each fillet is completely soaked flipping them once during the soaking period. After an hour tilt the baking dish so the excess soy sauce runs to one side. Blot this up with a paper towel. Salt and pepper to taste and broil for 10 minutes. Baste the fillets with butter while cooking. |
| Baked Salmon 1 salmon fillet Mix into paste: 1 tablespoon chopped onion 7 tablespoon sour cream 1/2 teaspoon lemon juice 1/2 teaspoon salt 1/4 teaspoon paprika 1/2 stalk of finely chopped celery 1/3 cup of Progresso Italian bread crumbs 1 tablespoon olive oil & a splash of milk to thin if needed Place fish in baking pan. Spread paste evenly on top of fillet Bake at 350 for 40 minutes. |
| Fast Fish Broil 2 lbs. of skinless fillets 1/4 cup French garlic dressing 3 tablespoons of soy sauce 3/4 teaspoon ground ginger lime slices Place fillets in a single layer, skin side down, on a bake and serve platter. Combine French dressing, soy sauce and ginger. Pour sauce over fish and let stand 10 minutes. Broil for 8 minutes, then baste, then broil another 8 minutes. Garnish with limes |
| SHRIMP LIKE PANFISH (So Simple It's Amazing) 1/2 CUP FLOUR 1/2 TEASPOON GARLIC POWDER 1/4 TEASPOON PAPRIKA 1 TEASPOON SALT Mix all together in plastic bag. Insert fish and shake till coated. Deep Fry! |
| DRAKES - Deep Fry Coating Mix - Best You Can Buy - Yellow Box / White Duck. Buy It - Try It - You'll Never Go Back - Great on veggies too. |
| Steelhead Heaven After trying this recipe I had to move it right to the top of the list. For overall taste and simplicity you just won't beat it. There are only two ingredients: Olive oil and McCormicks Montreal steak seasoning. Fillet, skin and remove mud line of a fresh steelhead. Cut in grilling size pieces and put in a plastic zip lock bag. Add enough olive oil drench fillets and sprinkle in a generous amount of Montreal steak seasoning. Marinate in fridge for at least 1/2 an hour flipping the bag every 15 minutes. An hour is plenty of time. Grill for five minutes on each side. Be alert for a grill flare up as the oil will drip down on the flame when you first toss them on. You will be amazed !! - Just tried it on walleye and was it was fantastic!!! |
| Plugsplus your Sporting Goods Alternative. |
| Baked Salmon Steaks 2 lbs. of salmon steaks 3/4 cup half & half 2 tablespoons of grated onion 1 1/4 teaspoons of dill weed 1 teaspoon of salt Dash of pepper 1 tablespoon of butter Place steaks in a single layer in a shallow baking dish. Sprinkle steaks with onion, dill weed, salt and pepper. Dot with butter and pour half & half over fish. Bake at 350 for 25 to 30 minutes. |
| Potato Pike Classic 2.5 lbs. of boneless pike fillets 3/4 cup of flour 2 cups of instant potato flakes 1 teaspoon paprika 1/4 teaspoon of salt 1/4 teaspoon of pepper 1/4 teaspoon of garlic powder 1/4 teaspoon of cajun seasoning 2 beaten eggs 3 bowls Olive oil Mix flour, paprika, salt, garlic powder, pepper and cajun seasoning in bowl 1. The two beaten eggs go in bowl 2. Bowl 3 holds the potato flakes. Dredge the fillets in bowl 1, dip in the egg wash and then dredge again in the potato flakes. Heat the olive oil in a skillet add fillets when the oil is at cooking temperature. Place the cooked fillets in a warm oven to stay hot. I always do this because it keeps me from over cooking the fish in the skillet. (Any thick spots finish cooking in the oven. Fry your thickest fillets first.) |
| Baked Rainbow Trout Spectacular 6 skinless trout fillets Salt & Pepper 1/2 cup chopped fresh parsley 1/2 cup chopped onion 1/2 cup chopped mushrooms 1/2 cup mayonnaise 1/2 teaspoon dill weed 4 egg yolks, beaten slightly 1/2 cup dry white wine 1/2 cup grated swiss cheese 1/2 cup fine bread crumbs 1/2 cup silvered almonds Lemon and parsley for garnish Sprinkle trout fillets with salt and pepper. Mix parsley, onions and mushrooms together. Spread mixture in a shallow buttered baking dish. Coat fillets with mayo. Place the fillets on top of the mixture in the baking dish, sprinkle on the dill and bake at 400 in a preheated oven for 10 minutes. Mix up the egg yolks, wine, cheese and bread crumbs. Spoon the mixture over the fish and continue baking until the crumbs are brown. Sprinkle with almonds. |
| Dijon Trout 6 skinless trout fillets. Salt & Pepper 1/4 cup butter 1 cup sliced almonds Sauce: 2 tablespoons of butter 1/2 a cup of sliced green onions + 3 tablespoons for garnish 1/4 cup dry white wine 3 tablespoons of Dijon mustard 1 cup of sour cream Season fillets with salt and pepper. Dip each in melted butter and place in buttered baking dish. Crush almonds into small flakes, sprinkle over trout and press in. Bake at 325 for 10 to 15 minutes or until trout flakes. Make the sauce while the fish bakes. Sauté the green onions in butter until they are transparent. Add in the wine and mustard and stir for 3 minutes. Stir in the sour cream and heat through but do not boil. Pour sauce over the fillets and garnish with green onions. |
| Poached Trout 12" Stream trout or steaks / fillets of larger ones. 1/4 can of cheese soup 1/2 of a tennis ball sized onion - finely chopped 1 chopped carrot 1/2 of a chopped green pepper 5 pepper corns 1 tablespoon of wine vinegar Pinch of thyme Equal amounts of water and white wine Poaching is similar to boiling except the fish is simmered in a frying pan with just enough broth to cover the fillet. Mix all of the ingredients, except the cheese soup, into a broth and simmer for 20 minutes. Now add the trout and simmer for another 15 to 20 minutes. Mix a tablespoon of the poaching broth with a 1/4 cup of cheese soup and zap in the microwave until it will pour easily. Remove trout to a serving dish and cover with the cheese soup sauce. |
| Baked Fish Nuggets 3 lbs. of cubed skinless fish fillets 6 large mushrooms, sliced thin 2 tablespoons of chopped fresh chives 1 can of tiny cocktail shrimp 1 cup of lemon flavored yogurt 2 teaspoons of corn starch 1.5 teaspoons of powdered sugar 1/3 cup crushed cracker crumbs 1/3 cup grated Parmesan cheese 1/2 stick of melted butter 1 tablespoon of fines herbs Cut fish into nuggets and place in the buttered baking dish. Top with sliced mushrooms and chives. Rinse and drain shrimp. Then sprinkle evenly over fish. Mix the yogurt, corn starch and sugar together and pour over the fish and shrimp. Now mix the cheese and crumbs together and sprinkle over the top. Stir the fines herbs into melted butter and drizzle over all. Bake at 325 for 20 minutes and serve spooned over a brown rice pilaf. |
| Fast Fried Pike Bacon Butter Onion Garlic powder Any Brand seafood seasoning Season fish fillets with seafood seasoning and set aside. Fry a few strips of bacon in pan. Remove bacon and add enough onion slices to cover pan bottom. Add enough butter to cover the onions. After onions are half way cooked sprinkle them with garlic powder. Saute onions until limp and push off to the corner of the pan. Add in the fish fillets and cook until golden brown. |
| Microwave Magic 2 tablespoons olive oil 1 lb. of fish fillets Lemon pepper seasoning 6 tablespoons of margarine 1 tablespoon of lemon juice 1 teaspoon of cider vinegar 1/3 cup chopped fresh parsley 1/2 cup round butter cracker crumbs 1/8 teaspoon paprika Brush a microwave safe baking dish with olive oil. Arrange fish with the thickest portion to the outside of the dish. Sprinkle with lemon pepper. Melt the butter and then stir in the lemon juice, vinegar and parsley. Pour this over the fish. Now combine the cracker crumbs and paprika and sprinkle over the fish. Microwave on high rotating dish to ensure even cooking. |
| Baked Mustard Fish 1.5 lbs. of skinless fish fillets 2 tablespoons of Lemon juice 1 tablespoon of margarine 1 tablespoon of all purpose flour 1/8 teaspoon of pepper 1 cup of skim milk 1 tablespoon of cider vinegar 1 tablespoon of Dijon style mustard Chopped parsley Preheat oven to 425. Place fillets in a lightly greased baking dish. Sprinkle with lemon juice. Cover with foil and bake for 8 to 10 minutes. Meanwhile make up the mustard sauce. In a sauce pan, melt the butter over low heat and stir in the pepper and flour. Stir until smooth and bubbly. Reduce heat, and gradually stir in the milk. Now bring to a boil while stirring constantly. Simmer for one minute. Remove from heat and add the vinegar and mustard. Pour two tablespoons of the sauce over each fillet and sprinkle with parsley. |
| Governor's Walleye 2 Walleye Fillets 1 clove of crushed garlic 4 tablespoons of chopped fresh parsley 3 tablespoons of lemon juice 1/3 cup toasted almond slices 1/2 cup butter Melt the butter in a skillet and then add in the parsley and crushed garlic clove. Sauté over medium heat. Add the fillets and fry 5 minutes on one side. Now flip the fish and add the lemon juice. Fry 5 more minutes. Move fish to a warming pan in the oven. Add the almond slices and a little more butter to the pan and sauté briefly. Drizzle the sauce over the fillets and serve. |
| Cajun?? Catfish 6 Skinned pan dressed catfish or bullheads 2 tablespoons of olive oil 2 tablespoons of chopped fresh parsley 1/2 cup tomato sauce 2 packs of garlic cheese salad dressing mix Parmesan cheese Mix the following: Olive oil, parsley, tomato sauce and the cheese garlic salad dressing mix. Brush each fish inside and out with this mix and place in a baking dish. Brush remaining sauce on top and sprinkle with Parmesan cheese. Let stand 30 minutes. Now bake at 350 for 30 minutes. After baking, move dish to the broiler and broil for 2 minutes to brown the fish. |
| Baked Salmon in a Jar (This is not canned salmon.) 1 teaspoon lemon juice 1 teaspoon prepared mustard 1 teaspoon of water and orange food coloring 1 tablespoon of butter Salt & Pepper Lightly salted water Skin and remove the mud line from salmon. Cut into jar size pieces. Salt and pepper fish and add to canning jar. Add the recommended amount of lemon juice, colored water, mustard and butter to each jar. Cover with foil. Place jars in a pan containing 1 inch of water and bake at 250 for 3 hours. After the jars cool fill to within 1 inch of top with salt water and seal with lid. The salmon is baked, not canned and must be stored in the refrigerator or frozen. |
| Beer Batter Fish 1 lb. of fish 4 tablespoons of Bisquick 1 cup of Bisquick 1 egg 1/2 teaspoon salt 1/2 cup of beer Lightly coat the fish pieces with 4 tablespoons of bisquick and set aside while mixing up the batter. Mix one cup of bisquick with the egg, salt and beer. Stir until smooth. Dip fish in mix and deep fry until done. |
| Double Whammy Bluegills 1 egg 3 tablespoons of Worcestershire sauce 2 tablespoons of yellow mustard 1 tablespoon of water salt and pepper All purpose flour Finely crushed cracker crumbs Salt and pepper fish and then dredge in flour. Set aside on wax paper while you mix up the dip. Mix up the egg, Worcestershire sauce, mustard and water. Dip fish in the mixture and dredge in the cracker crumbs. Deep fry and enjoy! |