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Fish Recipes by Ken


Bowhunter444
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Lake Trout Stuffed With Crab Meat

 

Ingredients:

 

3/4 cup chopped celery

1/4 cup chopped onions

3 tbsp butter

8 slices of bread, dried and cubed

1 tsp parsley

1/4 tsp salt

1/4 tsp pepper

1 egg. slightly beaten

1 lb crap meat

1 tbsp dry sherry

1 lake trout, whole and dressed, 4 lbs or larger

1/2 tsp salt

 

Directions:

 

In a skillet over medium heat melt the butter, add the celery and onions and cook till translucent. Add the cubed bread, parsley, salt, pepper, and stir in the beaten egg. Add the crab meat and sherry and stir.

 

Preheat oven to 400F. Rub the fish cavity with the lemon juice and stuff with the crab mixture. Close cavity with toothpicks. Grease a piece of foil and place trout on it and seal it completely. Bake for 1 hour, or until meat flakes easily with a fork.


Salmon Appetizer

 

Ingredients:

 

4 lbs of salmon fillet

3lbs kosher salt

2 cloves garlic, sliced

2 onions, chopped

1 bunch parsley, chopped

1/2 cup good olive oil

1-2 cups cooking oil

fresh ground pepper, to taste

2 lemons

 

Directions:

 

Remove the bones and skin from salmon fillet, cut into 4-5" pieces. In a shallow baking dish , sprinkle a layer of salt in bottom. Place a layer of fish on salt and cover with more salt. Continue lo layer salt and fish until all fish is covered in salt.Don't skimp on the salt it is cheap. Cover with plastic wrap and refrigerate for 7 days.

 

After 7 days remove fish and rinse in cold water and dry well. With the fillets flat on a cutting board, slice at a 45 degree angle as thin as you can. the thinner the better.Place all the sliced fish in a large bowl and add the garlic, onions, parsley and olive oil, mix well. Add enough cooking oil to cover fish. Seal with plastic wrap and refrigerate for 12 hours. To serve spoon fish onto a cracker and add pepper to taste, squeeze some lemon juice over the top.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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Maryland-Style Crab Soup

 

Ingredients

4 quarts water

2 tablespoons chicken bouillon granules

2 tablespoons beef bouillon granules

2 tablespoons seafood seasoning, or more to taste (recommended: Old Bay)

1/4 cup Worcestershire sauce

2 bay leaves

2 tablespoons sugar

Kosher salt and freshly ground black pepper

3 cups canned diced tomatoes

1 teaspoon hot pepper sauce

1 1/2 cups sliced carrots

1 1/2 cups diced celery

1 1/2 cups corn kernels, fresh or frozen

1 1/2 cups green beans, fresh or frozen

1 1/2 cups lima beans, fresh or frozen

1 cup diced cabbage

1 medium yellow onion, chopped

2 cups cubed red potato

1 pound lump crabmeat, picked free of any broken shells

1 pound claw crabmeat, picked free of any broken shells

Chopped fresh parsley leaves, for garnish

 

 

Directions

Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, seafood seasoning, Worcestershire sauce, bay leaves and sugar; stir until bouillon is dissolved. Season with salt and pepper.

Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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BAKED STUFFED TROUT

 

Ingredients:

3 trout

1 onion sliced

2tsps white vinegar

1 lemon

1 can crab meat

1/2 cup grated celery

1/2 cup grated carrots

1/4 cup grated onion

2 eggs

1 tbsp mayonnaise

4 bacon strips

2 tbsps butter

salt and pepper

 

Directions:

Clean and descale trout, leave heads on 2 of the trout. The trout that you cut the head off place in a pot of water with the sliced onion and vinegar and half the lemon. Cook until the skin comes off easily and remove meat from bones. In a large bowl place the cooked trout and the crab meat. then add the grated celery, carrots onions. Mix in the eggs and mayonnaise and season to taste with salt and pepper. Stuff this mixture into the other two trout, wrap 2 bacon strips around each trout. Place each trout onto aluminum foil and add 1 tbsp butter to each and wrap individually. Bake at 350F for 1 hour.


FRENCH BAKED TROUT

 

Ingredients:

6 trout fillets

4 slices bacon

1 cup onions, chopped

1 cup carrots, grated

1 cup fresh mushrooms, chopped

2 tbsps parsley, minced

1/2 cup cooked, diced ham

2 tsps salt

1/2 tsp thyme

1/2 tsp pepper

1 cup dry white wine

3 tbsps butter

 

Directions:

Half cook the bacon and drain. Cut the bacon into small pieces and sprinkle into a shallow casserole dish. Mix the vegetables together with the ham and seasonings. Spread half the vegetable mixture over the bacon, add the fish fillets, and top with the remaining vegetable mixture. Pour on the wine and dot with butter. Bake at 375F for 50-60 minutes

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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SMOKED TROUT SPREAD

 

Ingredients:

1 1/2 lbs smoked trout

3 sticks butter

1 tbsp lemon juice

1/3 cup heavy cream

1/8 tsp cayenne pepper

 

Directions:

Melt butter in sauce pan. Place all other ingredients in food processor. Pour butter into processor and turn on. Place the processed mixture into a large bowl and refrigerate for 8 hours. serve with crackers.


SEVICHE

 

Ingredients:

2-3 lbs trout fillets

2 cups lime juice

1 green pepper, finely chopped

1 hot pepper, finely chopped

1 large onion diced

1 clove garlic, minced

1 cup stuffed green olives, finely chopped

2 tbsps vinegar

2 tbsps lemon juice

4 tbsps olive oil

1/2 tsp salt

1/2 tsp pepper

2 large tomatoes, diced

 

Directions:

Flake fish and soak in lime juice for 24 hrs. In separate bowl, mix all other ingredients except tomatoes, which are added just before serving. Keep both the fish and other ingredient mixture in the refrigerator. Drain fish after 24 hrs and combine with the other ingredients and tomatoes. Serve with crackers.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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SMOKED TROUT SALAD

 

Ingredients:

1-2 lbs smoked trout, flaked

2 cups frozen corn, thawed

1 cup garbanzo beans, drained

2 cans green chillies, chopped

2 green onions, chopped

1/2 cup parsley, chopped

1/4 cup good olive oil

3 tbsps chicken broth

2 tbsps red wine vinegar

1 tsp Dijon mustard

 

Directions:

Combine all ingredients in a large bowl and gently toss. Serve in lettuce lined bowls.


LEMON BEER TROUT

 

Ingredients:

4 large trout fillets

1 can beer

flour

garlic salt to taste

pepper to taste

1/2 cup vegetable oil

1 lemon

 

Directions:

Pour can of beer into a shallow baking dish. Add the fillets and let soak for 15-20 minutes. Prepare the batter by mixing the flour, garlic salt and pepper. When the fillets are done soaking pat dry, then roll into flour mixture. In a 12" skillet heat the oil, fry the fillets for about 5 minutes per side, or until fish flakes and batter is golden brown. Squeeze lemon over fish and serve.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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STRIPED BASS SUPREME

 

Ingredients:

1 striped bass , cleaned, head on

2 eggs

1-2 pts crab meat

bread crumbs

Worcestershire sauce

2 tsp old bay seasoning

fresh basil

salt

pepper

lemon wedges

 

Directions:

Partially sew stomach closed on bass. Lightly beat eggs and add crab meat, bread crumbs, Worcestershire sauce, and old bay seasoning; knead mixture. Stuff mixture into striper and complete sewing up cavity. Lay fish on 2 layers of aluminum foil. Season lightly with old bay, basil, salt and pepper. Add lemon wedges and seal foil. Place fish wrapped in foil on a baking sheet and cook for 90 minutes in a 400F oven


GRILLED WEAKFISH WITH VEGETABLES

 

Ingredients:

6 weakfish fillets

1 cup Italian dressing

1 tbsp Old Bay seasoning

1/2 tsp salt

1/2 tsp pepper

1 tomato, sliced

1 scallion, sliced

1 red pepper, sliced

1/2 stick butter

1/3 cup lemon juice

 

Directions:

Soak fish in italian dressing for 15 minutes. Take 3 pieces aluminum foil and place 2 fillets on each piece. Sprinkle with Old Bay seasoning, salt and pepper. Place vegetables over the top of the fillets and put a dollop of butter over the vegetables. Sprinkle with lemon juice and seal up foil. Heat grill on low setting and cook foil packs for 15-20 minutes or until fish flakes.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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STRIPED BASS ON BUTTERED CROUTTES

 

Ingredients:

2 1/2 lbs striped bass steaks, cut 2" thick

1/2 cup olive oil

1 onion, sliced

1 green pepper, sliced

3 cloves garlic, minced

1 cup dry red wine

1 tbsp fresh parsley, chopped

1/4 tsp salt

1/4 tsp pepper

1/8 tsp paprika

3 medium tomatoes, sliced

4-6 bread slices, 1/2" thick

4 tbsps butter

1 tsp garlic powder

 

Directions

1. in a large skillet, heat 1/4 cup of the olive oil over medium heat. Add the onion, green pepper and garlic, saute till tender. Pour in wine and add the parsley, salt, pepper and paprika; bring to a boil. Add the striped bass, cover and cook for 30 minutes or until fish flakes when tested with a fork. Remove the bass to a warm plate. Return sauce to a boil and cook till thick, stirring frequently.

2. In a separate skillet melt the butter with the remaining oil over medium heat. Add the garlic powder. Fry the bread slices on both sides until golden brown. To serve place a slice of the bread on a plate, place the striped bass steak on top of the bread slice. Add the tomato slices on top and pour sauce over everything.


BAKED TROUT IN WINE SAUCE

 

Ingredients:

4 lbs trout fillets

1 cup dry white wine

juice of 1 lemon

1/4 tsp paprika

1 1/2 tsp salt

2 tsps parsley, finely chopped

2 tbsps olive oil

3 tbsps melted butter

1/4 tsp thyme

1 cup slivered almonds

 

Directions:

 

Combine all ingredients except trout and almonds. Arrange trout fillets in a single layer in a baking dish. Pour the mixture over fish, and sprinkle almonds over fish. Bake in a preheated oven at 350f for 20-30 minutes

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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FLOUNDER PROVENCALE

 

Ingredients:

6 flounder fillets

4 tbsps butter

1/2 tsp salt

1/4 tsp paprika

1/4 cup onions, chopped

1 clove garlic, minced

1 16oz can whole tomatoes, chopped

4 oz fresh mushrooms, chopped

1/4 cup dry white wine

6 lemon wedges

 

Directions:

 

Put 2 tsps butter on each fillet. Season with salt and paprika, roll up fillets. Fasten the rolls with toothpicks. Place the rolled fillets in a 10" skillet. Add the onions, garlic, tomatoes, mushrooms, and wine. Cover tightly and simmer for 15 minutes or until fish flakes easily. Remove fish to a warm platter. Continue to simmer sauce until it thickens. Spoon sauce over fish rolls and garnish with lemon wedge.


BAKED STRIPED BASS WITH CLAMS

 

Ingredients:

1 striped bass around 10 lbs

2 dozen top neck clams

1 tsp salt

1/2 tsp basil

1/4 tsp pepper

1/2 cup parsley sprigs

1 medium onion, sliced thinly

4 celery stalks with leaves, chopped

2 cloves garlic, halved

2 bay leaves

1 cup dry white wine

1/2 cup butter, melted

 

Directions:

Dress and debone striper leaving head on. Preheat oven to 350F. Grease a large shallow baking pan large enough to fit fish. Scrub the clams under cold running water and set aside. Season the inside of the fish with salt, pepper, and basil. Arrange the parsley and half the onion slices inside the fish; place fish in greased pan. Arrange the clams, remaining onion, celery, garlic and bay leaves around the fish. Pour the wine and butter over the fish. Cover pan with aluminum foil and bake for 40-50 minutes or until fish flakes easily and clams are open. Discard the garlic, bay leaves and any clams that did not open.Carve fish and serve with clams.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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FLOUNDER AND VEGGIE BAKE

 

Ingredients:

4 large flounder fillets

1-2 medium potatoes, sliced

1 carrot, julienned

1/4 lb fresh green beans

1 medium onion, sliced

3 tbsps butter

2 tsp basil

salt and pepper to taste

 

Directions:

 

Place each fillet on a 12" piece of aluminum foil. On each fillet place 1/4 of the potatoes, carrots, green beans, and onion. Dot each fillet with butter and sprinkle on 1/2 tsp basil. Season with salt and pepper. Fold up edges of foil and seal packets. Place packets on a cookie sheet and bake at 400F for 10-15 minutes or until fish flakes and veggies are tender.


BLUEFISH SALAD

 

Ingredients:

1 blue fish, filleted cooked and chilled

2 tbsps lemon juice

2 tbsps lime juice

1 tbsp balsamic vinegar

3/4 tsp salt

1 tsp Dijon mustard

1/4 tsp ground pepper

2 tsps tarragon

2 tbsps dill

6 tbsps olive oil

4 plum tomatoes, quartered

1/2 red onion, sliced

1/3 lb green beans, cooked tender crisp

6 new potatoes, cooked and quartered

 

Directions:

 

Mix all ingredients together, except fish, vegetables, and potatoes, in a large bowl. Break the fish into large pieces and add to bowl. Add remaining ingredients and toss. Serve chilled

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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FLOUNDER FOIL PACKETS

 

Ingredients:

4 flounder fillets

1 cup fresh mushrooms, sliced

1 cup carrots, thinly sliced

1 cup zucchini, sliced

2 tbsps butter

salt and pepper to taste

4 10" pieces of aluminum foil

 

Directions:

Saute the vegetable in the butter until tender crisp, season with salt and pepper. Using cooking spray, grease one side of the foil and place 1/4 the vegetables on each piece. Place the fish on top of the vegetables. Seal up packets tight. Bake at 450F for 10 minutes.


TROUT WITH HERB STUFFING

 

Ingredients:

2-3 trout, cleaned, head on

1/2 tsp salt

2 cups herb stuffing

1/3 cup melted butter

1/2 cup fresh mushrooms, sliced

1/3 cup green onions, sliced

1 tbsp parsley, chopped

1 tbsp pimento pepper, chopped

2 tsps lemon juice

1/4 tsp butter

 

Directions:

 

Combine all the ingredients except the trout in a large bowl, mix thoroughly. Stuff mixture into trout. Place trout into a greased baking pan, cover and bake at 350f for 30-40 minutes or until fish flakes easily.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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STRIPED BASS CHOWDER

 

Ingredients:

1 striped bass, around 10lbs

3 lbs white potatoes, cut into 1" cubes

1/4 lb bacon, diced

2 large onions, chopped

4 cups milk

1 tbsp dill

3 tbsps butter

3 tbsps flour

salt and pepper to taste

1 lemon

 

Directions:

Clean and scale the fish. Remove the fillets and save for another meal. Take the remaining carcass and place in a large soup pot. Cover with water and simmer for 45 minutes. Drain saving liquid, return liquid to soup pot. Let fish cool then discard the bones but save any meaty chunks that fell of the bones and return them to the pot. To this stock add the potatoes and cook until tender. In a separate sauce pan, cook the bacon and the onions, cook till onions are tender, add to the potato and fish mixture and return to simmer. Add the milk and dill to the soup. In a separate pan melt the butter, and stir in the flour and add some of the fish liquid to make a thick sauce. Add the sauce to the soup and cook till it thickens slightly. Add salt and pepper to taste. To serve place in bowl and squeeze lemon over top.


TROUT AND ASPARAGUS BUNDLES

 

Ingredients:

4 trout fillets

3/4 lb asparagus

2 tbsps olive oil

1/2 cup celery, sliced thinly

1/2 cup onion, chopped

1 clove garlic, minced

1/2 cup mushrooms, sliced; 2 tomatoes, peeled and chopped

1/3 cup dry white wine

1 tsp basil

1 tbsp butter

 

Directions:

 

Cut the asparagus into 6" spears, and cook in salted boiling water for 8-10 minutes, drain. In olive oil, saute the onion, celery, garlic, and mushrooms for 3-5 minutes. Add the tomatoes, basil and wine. Simmer while preparing the fillets. Dab the fillets with butter: season with salt and pepper. Place asparagus spears across the fillets: roll up fillets and fasten with toothpicks. Place fish seam side down in skillet with vegetable mixture. Cover tightly and simmer for 7-8 minutes or until fish flakes easily.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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MEDITERRANEAN FISH CIOPPINO

 

Ingredients:

3 lb fish fillets (cod, striper or weakfish)

1 1/2 lbs little neck clams

1 1/2 lbs mussels

1/2 lb fresh shrimp, deveined

6 tbsps olive oil

2 large onions, chopped

3 cloves garlic, minced

1 cup dry red wine

1/2 cup water

1 16 oz can stewed tomatoes, chopped

1 bay leaf

2 tbsps fresh parsley, chopped

1 tsp rosemary

1/2 tsp salt

1/4 tsp pepper

loaf of french bread

 

Directions:

 

Cut fillets into 2" chunks. Scrub the clams and mussels under cold water. Heat the oil in a large saucepan over low heat. Saute the onions and garlic until golden brown. Stir in the wine, water, tomatoes, bay leaf, parsley, rosemary, salt and pepper. Cook for 15 minutes over medium heat. Add the fish and shellfish and simmer for 10-20 minutes or until fish flakes. Discard any clams and mussels that don't open. To serve place a thick slice of french bread in a soup bowl and place cioppino on top of bread.


GRILLED SMOKED FISH SANDWICH

 

Ingredients:

2 cups smoked fish, finely flaked

1/2 cup sharp cheddar cheese, grated

1 can crushed pineapple

1 cup mayonnaise

white bread slices

butter

 

Directions:

 

Combine the fish, cheese and pineapple with enough mayonnaise to moisten. Spread the mixture between slices of bread buttered on the outside. Grill sandwiches in a skillet until golden brown

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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MICRO-EASY BLUEFISH CHOWDER

 

Ingredients:

2 lbs bluefish fillets, cut into bite-sized chunks

8 slices bacon

1/2 cup onions, chopped

1/2 cup celery, chopped

1 tsp dry seafood seasoning

2 cups frozen hash browns

1/4 cup flour

1 tsp dry parsley flakes

4 cups half & half

salt and pepper to taste

dash of paprika

 

Directions:

 

Place bacon into a deep 3qt casserole and cover with paper towel. Microwave for 6-8 minutes or until bacon is crisp. Remove bacon and reserve 1/4 cup drippings in casserole dish. Add the onion, celery, seafood seasoning and potatoes. Cover and microwave on high for 4-5 minutes or until tender. Stir in flour and parsley, blending well. Add the half & half, salt and pepper, and fish. Microwave on high 12-14 minutes, stirring frequently. Do not allow to boil. Crumble bacon and add to dish, sprinkle top with paprika.


STRIPED BASS SASHIMI.

 

Ingredients:

1/4lb striped bass fillet, cleaned of all dark meat well chilled(best if fresh caught)

lemon juice

tamari sauce

sesame seeds

old bay seasoning

 

Directions:

 

With sharp knife slice bass fillet into thin strips the thinner the better, place strips into a glass bowl. Sprinkle the strips with some lemon juice and let marinade for about 1 minute. Mix 2 tbsps tamari sauce with 1/2 tbsp lemon juice ands sesame seeds in a small bowl for your dipping sauce. Place strips onto a plate and lightly sprinkle with old bay.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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STRIPED BASS FISH & CHIPS

 

Ingredients

3 lbs striped bass fillets cut into 1 1/2" strips

Enough buttermilk to cover fillets

1 lemon sliced

10oz oil

2 cups bisquick

2 1/2 cups club soda

1 cup flour

 

Directions

 

Place the fillets into a container place the lemon slices over the fillets and cover them with buttermilk. Cover and refrigerate for 2 hours. Heat the oil in a heavy 3 qt saucepan. Drain the fillets discard buttermilk and lemon slices. In another bowl combine the bisquick and club soda. Dip the fillets into flour to coat then dip into the batter, letting the excess drip off into the batter bowl. Deep fry for 4 minutes on each side. For the chips I use frozen steak fries. Serve with malt vinegar.


STRIPED BASS WITH DIJON & PEPPERCORN SAUCE

 

Ingredients:

Fresh striped bass fillet

salt & pepper to taste

 

for each 1 lb of fillet you will need :

4 oz butter

2 oz white wine

1/2 oz peppercorns

2 cups heavy cream

2 oz Dijon mustard

 

Directions:

 

Cut up fillet into 4 oz portions, place in baking pan. Season with salt & pepper. Melt butter and add to pan along with 1 oz of wine. Cover with aluminum foil and bake at 350F for 15-20 minutes. Add the cream, 1oz wine, dijon mustard and peppercorns to a saucepan, cook over medium heat until sauce is somewhat thick. Pour over fish and serve

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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CAJUN STRIPER WITH RICE

 

Ingredients:

1 1/2 lbs striper fillet

1 cup fresh mushrooms, sliced

1/2 cup red or green peppers, sliced

1/2 cup celery, sliced

1/2 cup onion, chopped

1 14.5 oz can whole tomatoes with the juice

3/4 cup chicken broth

3/4 cup long grain rice

1 tsp paprika

3/4 tsp thyme

3/4 tsp salt

1/2 tsp dried red pepper flakes

1/4 tsp salt

 

Directions:

 

In a 3 qt casserole dish , combine the mushrooms, peppers, celery, onions, tomatoes, chicken broth, rice, paprika, salt, red pepper flakes, and pepper. Cover and bake for 25 minutes at 400F. Stir the vegetables and rice mixture, place fillet over rice mixture in casserole dish. Spoon some sauce over the fillet. Cover and continue to bake for another 20 minutes, or until rice is tender and fish flakes easily.


BLACKENED STRIPER BITES

 

Ingredients:

2 lbs striper fillet, cut into 1" cubes

blackening seasoning

1/2 stick butter

 

Directions:

 

Coat bites liberally with blackening seasoning. Melt the butter and pour over bites. Heat a cast-iron skillet on the stove till smoking hot. Place a few bites into the skillet turning when blackened on each side around 45-60 second a side. Let the skillet get hot again before adding the next batch.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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