Michigan Out of Doors "Fin" Recipes

BBQ Whitefish Recipe

Sautee onions, green peppers and garlic in butter. Add tomato sauce and worcestershire sauce. Stir in salt, sugar and lemon juice.

Cover fish fillets with sauce and let sit for 30 minutes. Then put on grill and cook through. Garnish with parsley and lemon if you wish.

Perch Parmesan

Combine oil, salt and garlic in small bowl. Place fish in oil mixture for 10 minutes. Remove from oil, drain and roll in grated cheese. Roll in bread crumbs and place in a single layer, skin side down, on a well greased cookie sheet 17x14". Bake in oven 450 degrees for 12 minutes or until fish flakes easily. Garnish and enjoy.

Walleye Cakes

Cakes:
Chop ½ pound of leftover walleye scraps very fine. Mix with ½ pound of chunky walleye scraps. Add 2 beaten eggs, ¾ of a cup of potatoes chopped or mashed, diced green onions, fresh chopped cilantro and parsley, 1 teaspoon of lemon juice and salt and pepper. Mix well. Form into cakes. Chill 3 hours.

Linguine & Vegetables:
Put 2 tablespoons olive oil in a hot pan and add shrimp. When the shrimp start getting pink on one side add vegetables. (The chef recommends asparagus, sliced Portobello mushrooms, diced tomatoes, yellow peppers and shallots, but you can use whatever veggies you wish.) Let shrimp and veggies cook through while you put your linguine on to boil.

Sauce:
Remove veggies and shrimp from heat and add a squeeze of fresh lemon juice, the grated orange peel, white wine and the chicken stock. Return pan to stove and cook 8-10 minutes longer.

Remove walleye cakes from the refrigerator and bread in your favorite fish batter and parsley. Brown cakes in hot pan with olive oil. Place pan in the oven for 4 minutes at 350 degrees.

Add cooked linguine to pan with shrimp and vegetable mix. Serve linguine with veggies and shrimp with walleye cakes. Drizzle with red pepper aeole and garnish with fresh parsley.

Stuffed Trout

Ingredients:
Trout- 4 whole Trout, cleaned (10-12oz)
4 Rosemary Sprigs (4-5 inches)
4 Bacon Slices
Cornmeal
1/3 cup Olive Oil (for pan-frying)

Vinaigerette:
1 Lemon, cut in half
1 Small Shallot, finely minced
1 Clove Garlic, finely minced
1/3 cup olive oil
1 tsp Honey
Salt and Pepper to Taste

Trout

Preheat oven to 375 degrees. Heat a skillet over moderately high heat until hot. Add the oil, heat until hot but not smoking. Pan-fry the trout for three minutes on each side or until they are just firm and the bacon is golden. Transfer pan to the oven and bake 5 minutes or until the fish flakes and is heated through. Serve with grilled lemon vinaigrette.

Vinaigrette
Grill lemon over high heat until there are grill marks on the cut portion (about 4 minutes). Squeeze lemon juice into a blender and add remaining ingredients. Blend. With blender on, slowly add the olive oil until emulsified. Drizzle over plated trout.

Baked Bass

Directions:
Mix Salt/pepper and parmesan cheese on a plate and coat both sides of bass fillets. Place in a baking dish and pour tomato soup over top. Sprinkle with parmesan cheese, diced onions and bake at 400 degrees for 8-10 minutes or until cooked all the way through.

4 8-ounce pieces of steelhead fillet
2 tablespoons olive oil

Cajun seasoning ingredients
1 tablespoon red pepper
3 teaspoon paprika
3 teaspoon black pepper
1 teaspoon salt
2 teaspoons sugar
1 teaspoon basil
1 teaspoon oregano
1teaspoon thyme
2 teaspoon rosemary
1 teaspoon onion powder
1 teaspoon garlic powder

Preheat gas grill or light charcoal grill and burn down until coals are bright red and ready for cooking. Combine all the Cajun seasoning ingredients and place in a shallow dish big enough for the filets to be placed in. In a separate bowl place the olive oil. Dip on side of the Steelhead filet in the olive oil and then in the Cajun seasoning. Place the filet on the grill and repeat with the remaining filets. Cook the filets until the sides are showing a nice even blackening and turn over. Cook an additional 10 minutes or until the fish is completely warm in the middle.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

King Cakes with easy Remoulade Sauce

Ingredients:
2 tablespoons cooking oil
1 ½ pounds cooked or canned salmon filet meat
2 eggs
1 ½ cups seasoned bread crumbs
2 tablespoons Dijon mustard
1 cup diced green onions
½ cup pimento
1 teaspoon red pepper
1 tablespoon Italian seasoning

Sauce:
2 cups salad dressing or mayonnaise
¼ cup capers
½ cup pickle relish
1 tablespoon chicken base
3 hard boiled eggs (peeled and diced)
2 teaspoons lemon juice
1 tablespoon Italian seasoning

Directions:

In a large bowl combine the salmon, eggs, bread crumbs, Dijon mustard, green onions, pimento, red pepper, Italian seasoning and mix thoroughly. Using your hands, remove about 4 ounces of the salmon mixture at a time to form a nice sized patty and repeat the process until all of the salmon mixture has been formed into well formed cakes. Pre-heat the oven to 225 degrees and on the stove top warm the cooking oil in a large sauté pan. When the oil has come to temperature add as many salmon cakes to the pan as will not crowd the pan and cook until golden brown on one side. Turn the cake over and cook until golden brown on the other side and remove to an oven proof plate.

Place the cakes in the oven to keep warm and repeat the process until all the cakes are cooked adding more oil if necessary. While all the cakes are warming in the oven assemble the sauce by combining all the sauce ingredients and mixing well. To serve place two patties on a plate, top with a small amount of remoulade sauce and garnish with fresh parsley and lemon wedges.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

Poached Citrus Salmon

Place all ingredients except salmon in a poaching pan and bring to a boil. Don't forget the poaching rack to keep the salmon elevated slightly above the liqued. Once at a boil, place salmon on the rack and cook till salmon is done. Let cool for 15 minutes. Serve with crackers and whatever condiments you prefer. Red onions, dijon mustard, capers and chopped eggs go well with this recipe.

Brush with melted butter. A little lemon juice gives flavor. You may want to add dill. Try a lemon butter sauce with dill that has been refrigerated for several days.

Place salmon on greased broiler pan, skin side down, 4-6 inches from heat. Broil slowly. Fillets or steaks need not be turned if not too thick. Cook until flesh is delicately browned and flakes apart.

Baked Lake Trout with Spinach and Bread Stuffing

Directions:
Clean, wash and dry fish. Sprinkle inside and out with 1 1/2 teaspoons salt. Cook celery and onion in 6 tablespoons butter or margarine until celery is tender. Stir in bread cubes and spinach leaves. Cook and stir until spinach is tender. Add lemon juice, remaining 1 teaspoon salt, lemon and pepper; toss lightly. Stuff fish loosely. Close opening with small skewers. Place fish in well-greased baking pan. Brush with remaining butter or margarine. Bake in moderate oven, 350 degrees, 40-60 minutes or until fish flakes easily when tested with fork.

Ingredients:
Fish Fillets (walleye or whitefish work best)
Milk
Bread Crumbs
Melted Butter
Lemon Juice (optional)

Directions:
Dip the fillets in milk completely then thoroughly cover with bread crumbs.

Set fillets on a metal pan or in a shallow casserole dish. Drizzle melted butter over the top and put into a pre-heated (450 degrees) oven until cooked through. Sprinkle with lemon juice and serve.

Barbecue Bacon Wrapped Salmon

Directions:
Pre-heat oven 350 degrees. Wrap each salmon chunk with a half slice of bacon, secure with toothpick. Arrange in a glass baking dish, enough to make one layer. Pour BBQ sauce over top and place in the oven until bacon is done. Bacon will not become crisp because of the sauce so do not overcook.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski