Recipe

Pan-Fried Fish

• heat a cast iron frying pan on an open campfire;
• melt the butter;
• toss in the fish, sprinkle with salt and pepper (to taste).
• eat the fish as soon as it is flaky.

Baked Stuffed Fish

• Rub the cavity of the fish with salt and pepper;
• Stuff with Garden Vegetable Stuffing (see below);
• Close opening with skewers and lace with string;
• Brush fish with oil, place in shallow roasting pan;
• Mix butter and lemon juice;
• Bake fish uncovered in 350 degree oven, brushing occasionally with butter mixture, until fish flakes very easily with fork (about 1.5 hours for single large fish)

Garden Vegetable Stuffing

• Cook and stir onion in butter until tender;
• Gently stir in remaining ingredients.

Grilled Salmon or Steelhead

• baste cold fish steak with warm melted butter and soy sauce mixture. Allow to stand in fridge about 30 minutes;
• baste again and sprinkle the lemon pepper seasoning before grilling on medium hot coals 5 to 7 minutes per side until flaky.
• The soy sauce gives and nice seasoned taste and the butter a golden brown color. Very good.

Blackened Halibut

• Place halibut in a bowl with olive oil and let stand 30 minutes.
• Combine spices in a 9-inch pie plate.
• Heat cast iron skillet upside down over high heat 5-10 minutes, or until very hot.
• Using a hot pad, turn pan right side up.
• Remove halibut from olive oil and drain.
• Dip fillets into seasonings and coat each side evenly.
• Put fillets into hot skillet and cook 2-3 minutes on each side, turning only once.
• variations: use bass, snapper or red fish instead of halibut

Cajun-Style Whitefish

• In a bowl, combine orange juice, lemon juice, lime juice, rice vinegar, garlic, jalapeno peppers, chili powders, salt and black pepper.
• Let sauce stand at room temperature 3 hours.
• Arrange fish fillet on a sheet of aluminum foil. Bring edges of foil up to form a bowl.
• Spoon 2 tablespoons of sauce over each fillet. Pinch top edges of foil together to seal (leave amount of space for steam between top of fish and top of foil).
• Arrange foil packets in a baking dish.
• Steam at 450ºF 8-10 minutes, or until fish flakes easily when tested with a fork.
• Heat remaining sauce, serve with fish.

Grilled Swordfish

• Arrange swordfish in a shallow dish.
• Layer cubed fennel bulb and half the chopped fennel greens over and around swordfish.
• Pour milk over top (milk gives moisture to the fish without leaving a milk taste).
• Let stand 1 hour at room temperature. Drain.
• Prepare coals.
• Cover the grill grid with foil.
• Grill swordfish over hot coals 3-4 minutes on each side, or just until fish flakes easily when tested with a fork.
• Serve on a bed of remaining fresh fennel greens.
• Garnish with lemon and lime wedges.

Fried Pan Fish

• Fill frying pan, with oil, to a level that will cover whole fish fillet when placed in pan.
• Take a plastic freezer bag, and 2 eggs and bread crumbs.
• Mix eggs in a mixing bowl, dip fillet in eggs, then place place fillet in bag within which is the bread crumbs. Shake until covered.
• Place breaded fillet in hot (high heat) oil and wait until fillet is flakey or crumbles.

Paprika Perch

• Put flour, paprika, salt, and pepper into a bowl.
• Put lake perch fillets into bowl.
• Cover fillet well with the ingredients.
• Fill a hot pan with vegtable oil, enough to cover the fillet.
• Fry on both sides until flaky and brown.
• Note: use as much salt, pepper , And paprika as wanted

Trout Pate

• Mix in a blender until it forms a thick paste.
• Serve chilled with brown bread.