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One More Cast...
Time spent FISHIN'
is not deducted from one's life span.
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(To print out an individual recipe, without having to print the whole page, simply highlight and then copy the recipe
you want. Then open "Notepad" or some other word processing program, and paste your text into it.
Then print that file.) |
SCANDINAVIAN FRIED TROUT IN SOUR CREAM SAUCE
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3/4 cup flour mix with 1/2 tsp. salt and 1/4 tsp. pepper
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6 medium trout
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1/2 cup butter
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2 tbs. vegetable oil
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12 mushrooms, sliced
Mix salt and pepper, lemon juice, paprika, chopped parsley, 1 cup sour cream, and a touch of dill weed. All flavored to
taste.
Dip fish in flour mix, sauté in 1/2-cup butter and add mushrooms, spices, lemon juice and sour cream, stirring
constantly. Cook 3 minutes. Pour sauces over fish, sprinkle with parsley and enjoy with boiled potatoes or vegetables,
and of course a glass of chilled Rhine wine.
Try this French dish with new potatoes and buttered French green beans. Serve a chilled white Burgundy like Fume' Blanc
for a special dinner.
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TROUT ALMONDINE
Mix 1-cup flour with 1 tsp. nutmeg, 1/4 tsp. thyme, salt and pepper.
Cook 6 medium trout by sautéing them in butter (after dipping in milk and seasoned with flour)
Add a spoon of butter and 1/2 cup of slivered almonds and 1 tbs. lemon juice till browned.
Pour remainder over trout, then garnish with lemon wedges and serve hot.
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BROWN BUTTER TROUT
This recipe is simple yet gives a real rich nut flavored taste to your catch. It only takes about 10 minutes to prepare.
Keep in mind that you must use REAL butter in order to make the sauce.
Take a small lunch sack, and pour 1 cup of flour in sack. Drop fish in sack and shake. Set floured fish aside.
Melt real butter in saucepan, adding 1/2-tsp. lemon juice.
Cook butter over medium heat, constantly stirring until butter turns in to a dark brown sauce. Set on simmer.
Fry coated trout in another fry pan, adding onions, mushrooms, (almonds?), on med. heat.
Serve trout with sizzling hot brown butter sauce over it along with some fresh veggies.
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BAKED TROUT
Fish that is baked cooks by dry heat, so it must be well greased or sauced in order to be palatable. Baste with some
melted butter or oil or other liquid during cooking to keep the surface moist. Allow 20 to 25 minutes for two pounds
fish fillets or steaks baked at 350 degrees; and 25 to 30 minutes for three pounds pan-dressed fish.
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CHARCOAL BROILED TROUT
Broiling also is a dry heat method of cooking, but the direct heat is more intense. Choose fish that is at least 1 inch
thick so it does not fall apart, and keep moist by basting well with butter, oil, fruit juice, or a combination of
liquids. Broiling generally is done at about 3 to 4 inches from the source of heat. The thicker cuts should be placed
far ther from the heat than thin ones.
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BBQ TROUT
I don't know if this recipe is common knowledge or not, It tastes so good it's hard to believe it is so simple. When you
go camping and you catch fresh trout this recipe is an absolute must.
Ingredients:
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6-8 whole cleaned trout
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1 cup chopped green onion
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½ cup of butter or margarine
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Salt, pepper, garlic powder to taste
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2 tablespoon dehydrated parsley flakes
Clean and rinse the trout well, don't ask me why but if you leave the head and fins on they taste better. Inside the
body cavity place 1-tablespoon of butter, a generous amount of chopped onions, and a little salt, pepper, and garlic. On
the outside sprinkle with parsley flakes and a little salt and pepper.
Double wrap the trout, one to a package in aluminum foil. Place on BBQ grill and cook 7-10 minutes on one side, flip
over and cook an additional 5 minutes.
When you are camping always throw some BBQ corn on the grill for an excellent meal compliment, any breads and vegetables
work well with BBQ trout.
This recipe has always been a must when we go camping. My wife and children are always on the lookout for fish bones
when they eat fish, the bones just peel away when you cook the fish this way.
I hope you try this recipe on your next camping trip or backyard BBQ, I am sure you will be pleased with the outcome.
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"
HOT" GRILLED TROUT
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1/4 cup lemon juice
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2 tablespoons melted margarine
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2 tablespoons vegetable oil
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2 tablespoons chopped parsley
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2 tablespoons sesame seeds
1 tablespoon TABASCO® brand Pepper Sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout, about 1 pound each
In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO® brand Pepper Sauce,
ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat
inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve
marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inches from hot coals 5
minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired,
serve with additional TABASCO® brand Pepper Sauce.
Makes 4 servings.
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SMOKED FISH MARINADE
The recipe that I have is for a marinade for smoked fish that simple to make and tastes great. Combine 3 cups of apple
juice, 1 cup of brown sugar and a cup of soy sauce. Add 1 tsp. of garlic salt, onion salt, lemon pepper, and black
pepper along with 3 Tbs. of salt. Add fillets and let marinade for 48 hours and smoke with hickory wood chips until
done.
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GRILLED WALLEYE OR OTHER FISH
Build charcoal fire on top of grill. Lots of charcoal, fire should be extremely HOT. You need a grill basket to clamp
filets inside of. Prepare grill basket by spraying with PAM (TEFLON GRILL BASKETS ARE AVAILABLE), set aside. Melt one
half-stick butter in microwave. Dry filets with towel then dredge in butter and place in basket. Season with Garlic,
Pepper. Next sprinkle flour over filets sparingly to ad crispiness. Attach basket together and turn it over. Once again
sprinkle with flour. When fire is extremely RED-HOT Put basket right on coals. 3 Minutes each side. Use Teflon Spatula
to remove from basket.
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GRILLED FISH IN FOIL
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1 lb. Fish Fillets, Fresh or Frozen
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2 T Margarine Or Butter
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1/4 c Lemon Juice
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1 T Chopped Parsley
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1 t Dill Weed
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1 t Salt
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1/4 t Pepper
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1 x Paprika
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1 ea Med. Onion, Thinly Sliced
On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine;
add lemon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with
onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or
until fish flakes with fork. Refrigerate leftovers.
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AVOCADO SALSA FOR BAKED OR GRILLED FISH
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2 avocados, diced
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1/4 cup butter (1/2 stick)
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2 Tbsp finely chopped onion
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1/4 cup flour
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1 tsp salt
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2 cups water
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1 cup sour cream
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2 tsp prepared horseradish
In saucepan, sauté onion in butter until crisp-tender. Quickly stir in flour and salt. Gradually stir in water, until
sauce boils 1 minute. Remove from heat and stir in sour cream, horseradish and avocado; heat gently.
Makes about 5 cups.
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BLUEFISH DIJON
Bluefish can be delicious! Even filets from larger fish, which are often strong flavored, are very tasty using this
recipe. Children who normally will not eat fish will often gobble-up this dish.
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2 lbs boneless bluefish filets
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1\4 cup light mayonnaise
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3 tablespoons Dijon mustard
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1/2 cup Italian or other herb flavored bread crumbs
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1/2 cup diced tomatoes
Preheat your oven to 350 degrees. Wash the bluefish filets with cold water and pat dry with paper towel. Lightly coat a
2" deep baking dish with no-stick vegetable spray and lay the filets in the dish. Combine the mayonnaise and
mustard and then coat the bluefish filets with the mixture. Sprinkle 3/4ers of the breadcrumbs over the bluefish,
distribute the diced tomato over the filets and then sprinkle the remaining breadcrumbs over the top of the tomatoes.
Bake the fish at 350 until flaky (this is one fish you don't need to worry about drying out) about 30 minutes.
Serve piping hot with a bitter greens salad, sourdough rolls and lemon splashed green beans. Yum!
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Striped Bass, Cape Cod Style
Place fillets on aluminum foil and brush both sides w/ butter
Squeeze lemon over the fish to taste
Sprinkle w/ pepper, load with sliced onions, and throw onto BBQ for 10-15 minutes
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Best Broiled Bass
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4 8oz. boneless striped bass fillets
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1 large onion (sliced thinly and separated into rings)
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¼ cup butter or margarine
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2 teaspoons Worcestershire sauce
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1 Tablespoon lemon pepper
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2 lemons
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½ teaspoon cayenne red pepper
Preheat oven to 450 degrees. Dip bass fillets into melted butter and place on non-stick broiler pan.
Sprinkle fish evenly with lemon pepper and cayenne pepper.
Place onion rings on the fillets and then sprinkle with Worcestershire sauce.
Bake for 8 minutes on center oven rack, then turn on broiler at 500 degrees and allow enough time to brown
the fish and onions (3 to 6 minutes). Remove and allow to cool for 3 minutes. Squeeze lemon over fish and serve.
Yield: 4 servings
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Buttermilk Fry Batter
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2 c Buttermilk
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3 Eggs, lightly beaten
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Several dashes of Tabasco Sauce
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3 Shakes Worchestershire Sauce
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1/4 ts Garlic salt
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1 ts Salt
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Lots of pepper (to taste)
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Self-rising flour
Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc)
in egg batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.
Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in batter.
(Makes enough batter for approximately 6 servings)
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Mustard Batter Bass
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1/3 cup Dijon mustard -- or prepared mustard
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1/4 cup water -- plus 1 tablespoon
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1 teaspoon lemon juice
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1 teaspoon Worcestershire sauce
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1/8 teaspoon cayenne pepper
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1 1/2 cups seasoned coating mix
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2 1/4 pounds bass fillets -- cut in 1 1/2" pieces
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canola oil
In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne. Place coating mix in shallow
dish. Dip fish first in mustard mixture and then dredge in coating mix to coat.
In 10-inch skillet, heat 1/2-inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown.
Turn once. Drain on plate lined with a paper towel.
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