Fish Entrees

Baked Trout

1 whole trout or several small trout ( rainbow, brook or lake
2 lemon slices
3 onion slices
2 sm. bay leaves
5 butter slices
Rosemary
Salt and pepper to taste
1 cup white wine

Rosemary,butter, lemon, garlic, bay leaf, salt, and pepper to taste in and on the fish. Close the fish. Pour 1/2 to 1 cup white wine over fish. Fold in foil. Bake at 325 degrees for 15 to 20 minutes. Open foil to brown on top for 5 minutes. Baking time depends on size of fish.

Salmon Steak baked in Wine

4 salmon steaks, 1" to 1/2" thick
3/4 c. dry, white wine
Salt and pepper, lightly to taste
1 tsp. finely chopped tarragon or 1/2 tsp. dried tarragon
1 clove garlic, sliced
2 tbsp oil
juice of 1/2 lemon



Preheat oven to 500 degrees. Place salmon steak in shallow baking dish. Pour on wine and sprinkle with lemon then spices. Bake 10 to 12 minutes or until fish flakes easily when tested with a fork.

Salmon Fillet with Sour Cream Lemon & Dill sauce

2 salmon fillets
Salt and pepper to taste
1/4 c. butter
1/4 c. lemon juice

SAUCE:

1 c. sour cream
1 c. mayonnaise
1 tbsp. fresh chopped dill
Salt

Cut pieces of heavy foil about same size as fillets and place skin side of fish on foil. Place in oven about 15 to 20 minutes. Mix together melted butter and lemon juice. Baste fish several times with mixture. Lift each piece to serving platter when fish is done. Top with sour cream, mayonnaise and dill during last 5 minutes of baking.

Baked Pickerel/ Walleye

Pickerel/ Walleye fillets (about 6 nice size halves)
2 tbsp. butter
Salt and pepper to taste
2 tbsp minced parsley
2 tbsp lemon juice
1/4 tsp dill weed

Heat oven to 325 degrees. Grease 9 x 13 inch pan.  Cover fish with ingredients and bake.

Crispy Fried Fish Fillets

1/4 c. butter
1 tsp. lemon juice
1/2 c. cornflake crumbs
1/2 c. dry bread crumbs
1 tsp. salt
Dash of pepper
1 lb. fish fillets, cut into serving pieces try to de-bone
Paprika
1/4 cup minced parsley

Place butter and lemon juice in an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish.

Microwave on High (100%) for 45 seconds to 1 minute.

Mix together crumbs, salt and pepper. Dip both sides of fillet in lemon butter, then coat with crumb mixture. Place fillets in baking dish with remaining butter. Sprinkle with paprika. Microwave, uncovered, on High for 8-10 minutes or until fish flakes with a fork. Halfway through cooking, turn fish over and sprinkle with paprika. Allow 5 minutes to cool before serving. Sprinkle with parsley.

Grilled Shark

6 shark steaks (Mako is the best)
Buttermilk ( to make buttermilk: 1 cup of 1%- 2% milk with 2 Tbsp white vinegar)  
Soy Sauce                                                        
                                                                                                               

Marinade fresh shark steaks in buttermilk and soy sauce for at least 3 hours. Get the grill going and throw the steaks on, cook until flaky. Enjoy with a salad, rice and white wine.

Broiled Fish Fillets

Thin fish fillets (bluegill, crappie, etc.)
Italian dressing

Rinse fillets in cold water, pat dry with paper towels. Dip fillets in Italian dressing and place in baking pan or dish with at least 2 inch sides. Broil 4 or 5 inches from flame or coils for 4 to 5 minutes or until done.

For larger fillets, remove from broiler after 3 or 4 minutes. Turn carefully, brush with Italian dressing and broil until done (fish will flake easily with a fork when done).

Pike Chowder (Remember to remove the Y- bone)

5 good sized potatoes, peeled and diced
3 good sized onions, peeled and diced
1 good sized northern pike, cubed and deboned
1 large can Carnation milk
1/3 - 1/2 lb. butter
Salt and pepper

Cover potatoes and onions with water and boil moderately for seven minutes. Add pike and boil for five minutes. Add remaining ingredients. Simmer 30-60 minutes.

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