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General Fish Recipes

Fish are delicate.  Do not cook your fillets too long or at too high a temperature.  This will make the fish tough and rubbery.  Cook the fish only until it flakes easily at the touch of a fork.  Filets can be grilled, baked, poached, smoked or boiled.  Cook them any way you prefer

Simple Coating for Fish

Fillets on the Grill

Basting dip for fillets: Italian or French salad dressing, butter or cooking oil.

Dip the fillets in the liquid and allow excess to drip off.  Cook the fillets over a charcoal or wood fire on a grill covered with aluminum foil.  Use a fork test to tell when the fillets are done

Broiled Fish Snacks

1 Cup of fish, cooked and flaked

1/4 cup diced green pepper

1/4 cup diced onions

4 or 5 green olives, finely chopped

1/2 cup of your favorite grated cheese

1/2 teaspoon minced parsley

salt and pepper to taste

1/4 cup mayonnaise

Mix all the ingredients.  Spread about a tablespoon on cocktail rye bread slices or your favorite cracker.  Place on a cookie sheet and put under the broiler until cheese starts to bubble.  You can dress them up by putting a tiny piece of tomato or pimento or a small slice of olive or green pepper on each.  This recipe makes about four servings.

1/4 cup butter

Dash of wine or cooking sherry

1 cup grated Swiss Cheese

1 pound of fish fillets for more

1/2 cup bread crumbs

1/2 teaspoon garlic powder

1 teaspoon chopped parsley

1/4 cup melted butter

Lemon wedges

Put butter and wine in a long, glass baking dish.  Place in the oven at 400 degrees F until the butter is melted.  Lay fillets in the pan in a single layer.  Mix cheese, bread crumbs, garlic powder, parsley, and melted butter.  Top the fillets with this mixture.  Return to the oven and bake until the fish flakes easily with a fork.  In about 10 minutes. Squeeze a little lemon juice over the top and serve with lemon wedges.

Mrs. Sorci's Walleye 

(Mrs. Sorci's walleye recipe (named after a Capt. Paul Bellito's friends mom who has made it this way for decades) No fat free cutbacks here....The trick is to cook slow enough so that the butter is absorbed.)
1 stick of butter
1 large Vidalia onion
salt and pepper to taste
Progresso Italian Bread Crumbs
2 eggs beaten 
5 large fresh walleye fillets

Slowly melt the whole stick of butter in a large nonstick frying pan over medium heat. Add onions and cook until transparent. Dip each fillet in beaten eggs 1st and then in the bread crumbs. 

Lay each breaded fillet flat in the pan. Butter should come half way up (so the fillet is partially submerged). Sprinkle with salt and pepper. 

When the sides are golden brown - then flip fillets, and cover them keeping heat at low-medium so the other side cooks a little slower absorbing the butter and onion flavor. 

When second side browns, serve fillets with browned onions on top and lemon wedges. 

 Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge filets in the flour mixture, then dip in eggs, then roll in potato flakes.

Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.

Rub the bottom of a glass bake dish with a small amount of butter or margarine. Lay fillets in one layer in the dish. Squeeze 2 or 3 orange quarters over the fish, then sprinkle sesame seeds, garlic powder, onion powder and parsley over the top. Sprinkle a little Parmesan cheese over the top if desired. Bake in a hot oven, 425 degrees for 10 - 15 minutes, or until fish flakes easily with a fork.

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.

Combine all ingredients except fish and mix well. Place fillets in a large ziplock bag and pour the marinading mixture over them. Push out air and seal the bag. Refrigerate for at least 3 hours, turning the bag over midway.

Spray the broiler ban with nonstick cooking spray. Remove the fillets from marinade and place them on the pan. Broil for 8-10 minutes, until fish is firm and opaque, and easy to flake with fork.

 Boil water with salt and lemon added in a 3-quart pan. Reduce the heat to about medium and add the perch pieces. Cook for several minutes, until fish is opaque and beginning to curl up. Remove the fish and drop it into iced water. When fish has cooled completely, drain and serve with cocktail sauce as you would shrimp.

Heat oil in good sized skillet. Add the steaks and saute for 2-4 minutes, turn and finish cooking. Remove the steaks and keep them warm. Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium low heat for about 10 minutes, until the fish flakes easily with a fork.

Leave the skin on a fillet of salmon. Don’t worry it will come off later along with mud line. On a hot grill, place the fillet skin side down. Sprinkle with season salt, fresh black pepper, garlic powder, “green” herbs of your choice (dill, thyme, …). Place thin separated onion slices (or onion powder) on top of fillet. Spoon melted butter (the real stuff!) over entire fillet to lightly coat. Close lid and repeat butter every 5 min or so. Two fillets from a 15# salmon should use ¼ lb. of butter. Add spices as they are washed off with butter. Thin slices of lemon or fresh lemon juice should be added to fillet about 5 min before it’s done. Fillet is done when skin around edges starts to burn, however, check fish with fork if you think it’s close.

When done, use two spatulas to remove fillet in large pieces. Slide spatula between skin and meat. Skin will remain on the grill. Flip fillet on to plate so as to expose mud line. Remove dark colored meat and discard. Enjoy with more butter or as is.

Simply turn up the heat to clean the grill and in about 5 min you’ll find the skin left on the grill has turned to ash and will brush off easily.

Enjoy.

In your fire pit build a good size fire out of a quality hardwood and let it burn down to coals. If you see flames, be patient and wait for coals or you may burn your fish! While the fire is burning down, place the fillets on a sheet of aluminum foil (skin side down) and cover lightly with golden dipt cajun marinade for seafood (it's a thick marinade similar in consistancy to a BBQ sauce). Wrap the foil tightly and place on a grill over the coals when they're ready. 4-5 minutes per side for a smaller fish should be plenty depending on the heat of your fire. If you overcook your fish, you'll dry it out, so be careful! If you have a fine mesh grill, you can omit the aluminum foil which will add the wood smoke taste to your fish.

Enjoy!
Full Coolers! (but eat them all!)

Randy
rjhall@just-fishin.com

 Salmon Filets (works with trout, too!)
 Lemon Juice
 Garlic Powder
 Garlic Flakes (minced, dried)
 Onion Powder
 Onion Flakes (dried)
 Basil
 Thyme
 Lemon “PAM” or Pats of Butter

Rinse filets. Lay filets skin side down on cookie sheet. Pat dry with paper towels. Sprinkle lemon juice on fish until thoroughly coated. Generously sprinkle fish with garlic powder & flakes and onion powder & flakes. Sprinkle VERY SPARINGLY with basil and thyme. Sprinkle with a little more lemon juice to moisten the dried spices. Let fish sit for at least 30 minutes. Right before grilling, spray fish with Lemon PAM or top with pats of butter.

Preheat the grill. VERY IMPORTANT: The grill must be HOT!!

Place filets skin side down on the grill. That’s all. No turning, no flipping. Cooking time can vary from 15 – 30 minutes, depending on the size and thickness of the filets. The edges will start to look “burnt” and the meat will start to “separate”.

When the filets are done, use a spatula (hamburger flipper) right in between the meat and the skin. The meat will come right off the skins. Remove the skins after the grill has cooled.

LINDA

1 1/2 pounds smallmouth bass fillets
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup flour
butter or margarine
1 cup or more sliced fresh mushrooms
1/4 cup green onions
2 tbls. dry white wine
1 tbls. lemon juice

Place the flour on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour.

Melt about 2 tbls. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine and lemon juice. Pour this mixture over the fish and serve.