FISH BOIL FOR STEELHEAD:
USING A LARGE POT FILL 3/4 WITH WATER AND ADD TWO PALM FULLS OF SALT (NON IODIZED) 1/2 TSP GARLIC POWDER,TWO BAY LEAVES, TSP. LEMON PEPPER. BRING TO A ROLLING BOIL FOR 10 MIN. TO DISPERSE THE SEASONING INTO THE WATER. CUT YOUR SKINLESS SALMON OR STEELHEAD INTO 1/2 " STRIPS ACROSS THE FILLET, TOSS IN WATER AND LEAVE ABOUT TWO MINUTES, STRIPS WILL TURN WHITE AND CURL, REMOVE AND DRAIN, SERVE HOT OR COLD WITH SHRIMP SAUCE OR YOUR FAVOURITE SALAD DRESSING. THE SIZE OF POT YOU USE OF COURSE DEPENDS ON THE AMOUNT OF FISH YOU ARE USING. JUST TRY NOT TO HAVE THE FISH COOL THE BOILING WATER WHEN IMMERSED. SERVE AS AN APPETIZER OR WITH A MEAL.
FILLETS IN LEMON BUTTER:
1LB. FIRM FILLETS,1/2 TO 1 TSP. SALT, 1/8 TSP. PEPPER, 1/2 CUP (1/4 LB.) BUTTER, 1/2 CUP CHOPPED PARSLEY, 1 TABLESPOON LEMON JUICE, 1/2 CUP BUTTERY FLAVOURED CRACKER CRUMBS, 1/2 TSP. PAPRIKA------IN A 12 X 8 X 2" DISH ARRANGE FILLETS WITH THICKEST AREAS TO THE OUTSIDE OF DISH. SPRINKLE WITH SALT & PEPPER. IN A 1 QT. CASSEROLE MELT BUTTER IN MICROWAVE, BLEND IN PARSLEY AND LEMON JUICE AND POUR OVER FISH, TOP WITH CRUMBS, SPRINKLE ON PAPRIKA, MICROWAVE AT HIGH SETTING FOR 8 TO 10 MIN.---MAKES ABOUT 4 SERVINGS.
FISH CHILI:
1 MED. ONION CHOPPED, 1 SMALL CLOVE CRUSHED GARLIC, 1/4 CUP GREEN PEPPER, 1 TSP. OIL, 1 CAN (16OZ.) STEWED TOMATOES, 1 CAN (8OZ.) TOMATO SAUCE, 1/2 CUP WATER, 2 TSP. CHILI POWDER OR 1/2 PACKAGE CHILI MIX, 1/2 TSP BASIL, 1/4 TSP. MARJORAM & CUMIN (OPTIONAL) 1 CAN CHIC PEAS OR LIGHT KIDNEY BEANS, 2 MED. POTATOES CUT INTO 1/2 INCH CUBES (OPTIONAL), 1 LB. FISH OF YOUR CHOICE CUBED, 1 TSP. SALT,1/2 CUP CORN (OPTIONAL). IN A LARGE HEAVY SAUCEPAN SAUTE' ONION, GARLIC, AND GREEN PEPPER IN OIL UNTIL ONION IS TENDER. ADD TOMATOES, TOMATO SAUCE,WATER, CHILI POWDER AND HERB. BRING TO BOIL, COVER AND STIR OCCASIONALLY, SIMMER 15 MINUTES. DRAIN LIQUID FROM THE CHIC PEAS OR KIDNEY BEANS INTO ANOTHER SAUCE PAN. ADD POTATOES TO LIQUID, BRING TO A BOIL, COVER AND COOK 10 MIN. OR UNTIL TENDER. DRAIN, ADD POTATOES AND CHICK PEAS OR KIDNEY BEANS TO TOMATO MIXTURE. ADD FISH CHUNKS, ADD TO MIXTURE AND HEAT THROUGH UNTIL FISH FLAKES EASILY. ADD SALT, LET STAND A FEW MINUTES TO BLEND FLAVOURS. --ANYONE WHO LIKES CHILI OR MANHATTEN CHOWDER WILL LIKE THIS RECIPE. REHEATS VERY WELL. ANY KIND OF FISH OR SEAFOOD MAY BE USED
SALMON FILLETS WITH MANGO CHUTNEY:
1 LB. SALMON/STEELHEAD FILLETS OR STEAKS, OLIVE OIL, MANGO CHUTNEY. 1/2 TSP. SALT, 1/2 TSP BLACK PEPPER (FRESH GROUND IS BEST) 1/2 TSP. LEMON PEPPER, DASH OF CAYENNE PEPPER, 1 TSP. DEHYDRATED ONION, 1/2 TSP. GARLIC POWDER, 1/2 TSP. PAPRIKA, 1 TSP. OREGANO, 1 TSP. THYME, 1 TSP. BASIL. WASH AND DRY FISH, PUT A BIT OF OLIVE OIL IN YOUR HANDS AND RUB FISH LIGHTLY TO COAT IT. USING THE SEASON MIX SPRINKLE OVER BOTH SIDES OF FISH. GRILL ON HOT BBQ ABOUT 3 TO 4 MIN ON EACH SIDE DEPENDING ON THICKNESS OF FILLETS, COOK UNTIL FLAKEY. THIN THE MANGO CHUTNEY A BIT WITH WINE, BRANDY OR FRUIT JUICE, HEAT THE MIX AND PUDDLE ON PLATE, PLACE FISH ON CHUTNEY SERVE WITH RICE.
OLD FASHION WALLEYE-PERCH -STEELHEAD
2 LB. FILLETS, FLOUR, BREAD CRUMBS, LEMON PEPPER, SALT, EGGS, MILK , VEG. OIL. PLACE FILLETS IN A LARGE PLASTIC BAG AND ADD FLOUR, SHAKE GENTLY. MAKE A MIXTURE OF TWO OR THREE EGGS AND ADD ENOUGH MILK TO WISK INTO A CREAMY LIQUID THAT WILL STICK TO THE FLOURED FILLETS WHEN IMMERSED, ROLL IN BREAD CRUMBS. IN A LARGE CAST IRON FRYING PAN PREHEAT THE OIL, A SPRINKLE OF WATER WHEN ADDED TO THE PAN LETS YOU KNOW WHEN OIL IS HOT ENOUGH. THIS CAN BE COOKED ON THE BBQ OR KITCHEN STOVE. ADD FILLETS SPRINKLING BOTH SIDES AS YOU TURN WITH LEMON PEPPER AND SALT. COOK ABOUT 2 TO 3 MIN ON EACH SIDE OR UNTIL THEY ARE GOLDEN BROWN. FISH SHOULD FLAKE APART EASILY. SERVE WITH SWEET POTATO FRIES OR BABY POTATOES AND BUTTER.
GRILLED CEDAR PLANK SALMON:
I CEDAR PLANK 14" X 8" X 1" (CHEAPER TO BUY AT THE LUMBER YARD AND CUT YOUR OWN) -- SOAK IN APPLEJUICE OVERNIGHT-- 1/2 CUP KRAFT SIGNATURE CALORIE WISE SUNDRIED TOMATO AND OREGANO DRESSING, 1/4 CUP FINELY CHOPPED PARSLEY, 1/4 CUP OIL PACKED SUN DRIED TOMATOES, DRAINED, FINELY CHOPPED,1 SALMON FILLET @ 2 LB. PREHEAT BBQ TO MED HEAT, MIX DRESSING PARSLEY AND TOMATOES, SET ASIDE. BRUSH TOP OF CEDAR PLANK WITH 1 TBSP. OIL TOP WITH FISH PLACE ON BBQ AND CLOSE LID. COOK FOR 10 MIN. BRUSH WITH DRESSING MIXTURE AND COOK FOR 1O MORE MINUTES OR UNTIL FISH FLAKES EASILY WITH FORK---- SEVES 6 TO 8----
STEELHEAD AND CHIPS:
THIS IS QUICK AND EASY PREHEAT BBQ TO MED. PLACE FILLET ON A BUTTER SPREAD PIECE OF TINFOIL LAY FILLET ON FOIL, SEASON WITH LEMON PEPPER AND GARLIC SALT(OPTIONAL) , BREAK UP A LARGE BAG OF SALT AND VINEGAR POTATO CHIPS --IN THE BAG-- THEN SPRINKLE OVER FILLET, USE THE WHOLE BAG. CURL UP EDGES AN COOK FOR 15 TO 20 MIN. CHIPS WILL STAY CRISP AND CAN BE SERVED WITH THE FISH.
EASY FISH SANDWICH:
FRY 4 SLICES OF BACON, CRISP, SET ASIDE, KEEP FAT IN PAN. DIP FISH FILLET IN FLOUR AND THEN EGG MIXTURE,THEN IN BREAD CRUMBS. FRY FILLET IN BACON GREASE OR REPLACE WITH 2 TSP. PEANUT OIL, COOK UNTIL CRISP ON BOTH SIDES. TIME DEPENDS ON THICKNESS OF FILLET. ON TOASTED OR GRILLED BREAD, SPREAD GARLIC MAYONNAISE. TOP WITH LETTUCE, TOMATO, BACON, OVER FILLET.
SMOKING STEELHEAD/SALMON:
MAKE UP A SALT SOLUTION (NON IODIZED SALT ---- TSC usually has a 10# clear bag of pure white salt for feed purposes) AND ONE CUP BROWN SUGAR (MIX THOROUGHLY) THAT WILL COVER YOUR FILLETS OR WHOLE FISH. ADD SALT UNTIL IT WILL FLOAT AN EGG.IMMERSE YOUR FISH AND LEAVE OVERNIGHT SMALLER FISH LEAVE ABOUT 5 HOURS. REMOVE FROM BRINE AND RINSE WITH COLD WATER. PAT DRY WITH TOWEL AND PLACE IN PREHEATED SMOKEHOUSE 150 D. FARENHEIGHT ON A PAM SPRAYED TINFOIL -------------------------OPEN DAMPER--- DRY FISH FIRST..... WHEN FISH IS DRY APPLY YOUR SMOKE AND CONTINUE TO COOK FOR ABOUT FOUR TO FIVE HOURS TOTAL TIME..... ABOUT AN HOUR BEFORE FINISHING I LIKE TO BRUSH MY FISH WITH HONEY AND WORCESTERSHIRE MIX, 90 % HONEY MIX WITH WARM WATER TO REDUCE THE HONEY-------LET COOL AND ENJOY WITH A COLD BOTTLE OF BLUE...............
----------------------THANKS TO LINDA KALITA---FRANK SANTAVY-- TONY BOUW--JAN GRAVES------------------------------
SUSAN KANE-DOYLE
STEELHEAD FRIED IN PARMESAN & BREADCRUMBS
INGREDIENTS---SKINNED, FILLETED & DEBONED TROUT--1 EGG----PLAIN FLOUR--SALT & PEPPER--GRATED PARMESAN--BREADCRUMBS---
METHOD---MIX UP THE EGG WITH A FORK & PLACE IN A SHALLOW BOWL, MIX TOGETHER HALF TEA CUP OF GRATED PARMESAN AND ONE CUP OF BREADCRUMBS (THIS SHOULD BE ENOUGH FOR 2 OR 3 FILLETS) YOU CAN ADJUST QUANTIY AS NEEDED. ADD SALT & PEPPER TO THE MIXTURE AND PLACE IN A SHALLOW PLATE, PLACE @ 1 CUP OF FLOUR IN ANOTHER SHALLOW PLATE. COAT EACH FILLET IN EGG, FOLLOWED BY FLOUR, FOLLOWED BY SEASONED BREAD CRUMBS. PREPARE A FRYING PAN WITH YOUR FAVOURITE COOKING OIL AND COOK THE FILLETS 2 TO 4 MINUTES ON EACH SIDE DEPENDING ON SIZE & THICKNESS WHEN OIL IS "HOT".... SERVE WITH LEMON JUICE AND A SPRINKLING OF VINEGAR WITH CHIPS AND SALAD
LEFT OVER STEELHEAD AND MASHED POTATOES............
USE UP YOUR LEFTOVER COOKED FISH AND MASHED POTATOES. RATIO 1/4 FISH AND 3/4 POTATOES. MIX IN A BOWL WITH ENOUGH SOUR CREAM TO HOLD EVERYTHING TOGETHER... FORM INTO PATTIES & FRY IN BUTTER OR MARGARINE YOU MAY ADD GREEN ONIONS TO THE MIX AND SALT & PEPPER IF YOU WISH.
"COUNTRY - COOKIN"
NOTE:::WILD FISH OR WILD GAME MEAT IS BEST WHEN SOAKED IN A MILD (NON IODIZED) SALT BRINE OVERNIGHT
