Ingredients: Carp meat cut into strips Yellow onion cut into strips 3 Celery stalks cut into thin strips Red bell pepper cut into thin strips Tbsp Butter 1/2 Tbsp Cumin 1/2 Lemon 1 Tbsp Honey Rufus Teague Fish Rub
Ingredients: Snake head fillets Fresh lime juice Chopped cilantro 3 Cloves of garlic, minced Chopped ginger Chilli pepper 2 Tbsp Soy sauce 1 Tbsp Fish sauce
Ingredients: Brook Trout fillets Cauliflower puree 4 Cloves of garlic, minced 3 Tbsp Butter Chopped Basil
Ingredients: Trout fillets Blueberries Shallot, chopped 3 Cloves of garlic, minced 2 Tbsp Balsamic Vinegar Ginger, chopped 1 Tsp Brown sugar
Ingredients: Paddlefish Fillets, Olive Oil, Salt.
Directions: 1. Make a small campfire in a fire pit. 2. Allow fire to burn down to hot embers. 3. Place cast iron skillet in fire. 4. Coat bottom of skillet with olive oil,. 5. Generously salt the fillets and put in the hot oil. 6. Cook on each side until golden brown.
Ingredients: 1-2 trout filets 1 tsp paprika 1 tsp garlic powder 1 tsp garam masala 1/2 c all purpose flour Olive oil 1 lime, sliced into wedges Sour cream, for serving.
Directions: – Combine paprika, garlic powder, and garam masala in a small bowl. – Make sure your filets are dry. Evenly coat the filets with the spice mixture. – Lightly coat the spiced filets in flour, just enough to cover them. – In a large skillet over medium heat, add enough olive oil to coat bottom. – Once shimmering, add the trout and cook for 3 minutes (if your filets have skin, start on that side). – Flip the filets and cook for an additional 3 minutes. – Plate and serve with a dollop of sour cream and a lime wedge.
Ingredients: 1 ocean whitefish, fileted Salt and pepper Olive oil ½ Tbsp fresh tarragon, roughly chopped (or ½ tsp dried).
Sauce: 1/2 C butter (divided into 1 Tbsp portions) 1/2 shallot, minced 1⁄4 C dry vermouth 1⁄4 C heavy cream ¼ C lemon juice.
Directions: Preheat the oven to 425°F. Salt and pepper your filets. Line a rimmed baking sheet with foil and drizzle with oil. Add your filets to a baking sheet and top with dill. Bake for 10 – 12 minutes, until cooked through. In a small saucepan over medium heat, melt 2 Tbsp of butter. Once bubbling hot, add shallot and cook for 3-4 minutes. Remove the saucepan from the heat and add the vermouth. Return the saucepan to the heat and cook until reduced by half. (Always be careful when cooking with alcohol and an open flame). Reduce heat to low and add tarragon. Then whisk in butter, 1 Tbsp at a time until incorporated. Remove from heat and mix in cream and lemon juice. Drizzle over fish and serve. Pairs well with rice pilaf or roasted broccoli.
Salmon Ingredients: Extra Virgin Olive oil for cooking 1 ea medium shallot, minced 1 ea clove garlic (minced) 2 C spinach, chopped 4 oz cream cheese ½ ea lemon, zested ½ lb salmon fillet, skinned and deboned Salt and Pepper, to taste Toothpicks, soaked in water for 30 minutes.
Rice Ingredients: 2 Tbsp olive oil ½ ea white onion, sliced ¼ tsp salt 1 C long grain rice 1 ea bay leaf 2 tsp dried oregano 2 Tbsp butter, unsalted 2 C chicken broth, low sodium 1 ea lemon, juiced and zested Salmon.
Directions: Preheat your oven to 375°F. In a large skillet, heat enough oil to lightly coat the bottom over medium heat. Once the oil is lightly shimmering, add onions and cook until translucent. Add garlic and spinach. Cook until spinach starts to wilt, 2-3 minutes. Remove the skillet from the heat and the lemon zest and cream cheese. Salt and pepper to taste and then mix thoroughly. Lay the salmon fillets on a parchment-lined baking sheet and cover with the cream cheese mixture. Roll the fillets, securing with toothpicks Spread the rolls evenly on the baking sheet. Place in the oven and set a timer for 15 minutes. Rice Directions: Heat olive oil in a saucepan over medium heat (make sure it is big enough to fit all ingredients) Add onions and sauté until they start to turn a little brown Add salt, rice, bay leaf, oregano, and butter. Cook for 2 minutes, while stirring. Add broth, lemon juice, lemon zest, and then salt and pepper to taste. Reduce heat and let simmer for 20-25 minutes, until the rice absorbs the broth and reaches desired texture. Plating Directions: Once your salmon timer goes off, check to make sure it’s fully cooked. If not, cook for another 4-5 minutes. Once cooked, pull the rolls from the oven and let them rest for 10-15 minutes. Slice into individual-sized rolls and serve with rice.
Ingredients: 2 center cut salmon fillets (about 2.5″ wide) 4 slices of thick cut bacon Tomato Slices Lettuce, rinsed and dried French baguette 1 tsp dried thyme Olive oil Salt and pepper, to taste.
Directions: – Preheat oven 375°F and line a rimmed sheet pan with foil. – Lay bacon on sheet pan in a single layer, keeping bacon top one side (needs to be room for the salmon to be added later) – Bake the bacon for 8 minutes. While waiting for bacon, brush the fillets with oil on one side and then add thyme, salt, and pepper. – Add the salmon to the pan and return to oven to cook for another 12 minutes, until the bacon is browned and the salmon is opaque throughout. – Lightly pat meat with paper towel to remove excess bacon grease and then assemble the sandwich using lettuce, tomato, and mayo.
Cake Ingredients: 26-30 inch pike, filleted (about 3/4 lbs) 1/2 C panko breadcrumbs 1 large egg 1 Tbsp lime juice 1 Tbsp cilantro, chopped 1 jalapeño, seeded and minced 1/2 green onion, thinly sliced Additional Ingredients/Sauces: Extra virgin olive oil Thai Sweet Chili Sauce Sour Cream.
Directions: – Preheat oven 350°F – Lightly salt and pepper the fish, then place on a parchment lined baking sheet. – Bake for 20 minutes – Remove fish from oven and place in a large bowl. Using a fork, separate the fish into small pieces. – Add the remainder of the cake ingredients and Thai chili sauce to the bowl and stir to combine. – Heat a large skillet over medium heat and add enough oil to coat the bottom. Once shimmering, and 1/4 C of the mixture at a time to create cakes, flattening them in the pan to about 1/2″ as you go. – Cook until golden brown, about 3 minutes per side. – Transfer to a paper towel lined plate to remove excess oil. – Serve with thai chili sauce and sour cream.
Ingredients: 1.) 1 Walleye fillet 2.) Aluminum foil 3.) 1 Lemon, juiced 4.) Parmesan cheese 5.) 1 Tbsp Capers 6.) Small handful of Green beans 7.) 1 tsp fresh Thyme, minced 8.) Salt and pepper, to taste.
Directions: 1. Preheat oven to 375 deg F 2. Get a long enough piece of metal foil to wrap all ingredients (~24 inches) and fold in half. 3. Lightly coat fish with lemon juice, salt, pepper, and place the filet in the center of one side of the foil. 4. Add remaining ingredients. 5. Fold the foil around the ingredients incasing everything. 6. Place the foil packet on a baking sheet and put it in the oven. 7. Bake for 12-15 minutes depending on the thickness of the filet. 8. Remove from the oven, cut open the pouch and serve. Enjoy!
Ingredients: Whole milk 1 lime, juiced 1 tsp ground cumin 1/2 tsp garlic powder 1 Tbsp paprika 1 tsp ancho chili powder 1 tsp ground coriander 1 tsp cayenne pepper Salt Pepper.
Directions: 1) Soak fish in milk for 15-20 minutes. 2) Preheat grill to 375°F 3) Combine cumin, garlic, paprika, ancho chili, coriander, and cayenne in a small bowl. 4) Add lime juice and enough olive oil to make a paste. 5) Coat the fish and add to grill. Cook for 5-6 minutes. 6) Flip and cook until easily flaked with a fork. Enjoy!
Ingredients: 1.Olive Oil 2. One small white onion, sliced 3. Six stalks celery, chopped 4.One Red Bell Pepper 5.One Lemon 6.SIx Sprigs of Thyme 7.Red Drum fillets with skin removed 8. One bunch of Asparagus, End Trimmed 9.One Cup Ginger Ale 10.One tsp. Baking Soda 11. One quarter cup Cornstarch 12. One cup All-Purpose Flour.
Directions: Baked Drum: On a baking sheet add wax paper, then spread olive oil over the wax paper. After that you’ll want to add chopped Onions, Celery, Red Pepper, Lemon and sprigs of Thyme. After you’ve completed making your veggie bed, take your fish fillets; Oil them and add Salt and Pepper to taste. After seasoning your fillets add them to your veggie bed. Once again, add your chopped Onions, Celery, Red Pepper, Lemon and sprigs of Thyme on top of the fillets and veggie bed. Next, place your fillets in the oven that has been preheated to 400 degrees and let cook for 15-20 minutes. Asparagus and Cajun Aioli: In Large mixing bowl add your Flour, Cornstarch, Baking Soda, and Ginger Ale. Mix until smooth. Finally put your Asparagus in the batter and coat them. Carefully move your battered Asparagus to the canola oil that has been heated to roughly 365 degrees. Let the Asparagus cook for about 4-5 minutes. Plate, serve and enjoy!
Ingredients: 3 cups chicken stock, low sodium 1 oz. dried mushrooms (we used porcini) ½ cup butter, unsalted ½ cup all purpose flour 1 small onion, chopped 2 stalks celery, chopped 1 medium red bell pepper, center/seeds removed, choose 2 cloves of garlic, sliced 15 oz can chopped tomatoes 1 Tbsp Tomato Paste 1.5 Tbsp Barry’s Seasoning 12 oz Cooked Crawfish Serve with rice.
Directions: Heat 3 cups of the stock and add the dried mushrooms. Let soak for 10 minutes then remove from the stock and chop. Set both the stock and the rehydrated mushrooms aside. Heat a heavy bottom pot on medium heat. Add butter and flour. Stir constantly until the roux develops a light brown color. Can take between 30-40 minutes. Add your mushrooms, onion, celery, and bell pepper. Cook for about 10 minutes. Add your garlic, stewed tomatoes, stock, tomato paste, and seasoning. Bring to a boil, then reduce heat to low. Let simmer for 45 minutes. Add your cooked crawfish. Cook for an additional five minutes, season with salt/pepper to your liking. Serve over hot rice. Garnish with freshly chopped parsley.
Ingredients: 1. Two Northern Pike Fillets 2. Bacon Strips 3. One Medium White Onion (Minced) 4. One Large Carrot (Minced) 5. One Celery Stalk (Minced) 6. 1/4 Cup Parsley (Roughly Chopped) 7. 28oz. Canned Whole Tomatoes (Do NOT Drain) 8. One Rosemary Spring 9. One Thyme Sprig 10. 4 Tbsp Tomato Paste 11. Olive Oil 12. Salt and pepper to taste.
Directions: Cover your baking sheet with aluminum foil. Then spread Olive Oil on aluminum foil. Next add your fillets to the cooking sheet and spread oil over your fillets as well. Add your bacon to a frying and cook until it is extra crispy . After you bacon is done add olive oil to your frying pan, to ensure the bottom of the frying pan has is covered with oil . Then add you Celery, Carrots, Onion, and Parsley. Let cook on low heat, while stirring occasionally until golden Brown (add olive oil if needed). Once your vegetables are cooked add your can of tomatoes to the vegetables (Do not drain tomatoes). Break up the tomatoes in the pan with a wooden spoon. Bring to a simmer and add Rosemary and Thyme to the pan. Then crumble in your previously cooked bacon. Let the pan simmer further for about 15 minutes. While the vegetables cook, add Rosemary, Thyme, Salt and Pepper to your fillets. Place in the oven at 375 degrees for 12 minutes. Meanwhile, stir the tomato paste into your veggies. Once your fillets are done you can now plate and serve! Enjoy!
Ingredients: 2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. ground cumin 1 tsp. black pepper 1 tsp. dried thyme 1 tsp. dried oregano 1 tsp. garlic powder 1 tsp. salt 1 ea. lake trout, filleted 3 Tbsp. mayonnaise 1 Tbsp. olive oil Baby spinach Cherry tomatoes.
Directions: Mix the paprika, cayenne pepper, ground cumin, pepper, thyme, oregano, garlic, and salt in a small bowl. Pull 1 teaspoon and set aside. Melt the butter in a shallow dish. Dip each side of each fillet in the butter. Sprinkle both sides of each fillet with spices, thoroughly coating. Heat a heavy cast iron pan on medium to high heat until hot enough to boil off 1 teaspoon of water in 5-10 seconds. Using long tongs to keep distance between yourself and the spattering butter, place fillets into the hot pan. Separate them, they shouldn’t be touching. Add 1 teaspoon of the butter to the top of each fillet. Cook for 2 minutes until fish has charred or “blackened”. Flip fillets, adding 1 teaspoon melted butter over each, and cook both sides match. Cut into one of the fillets to make sure it is fully cooked. If your fillets are thicker and aren’t finished cooking through, leave on second side until cooked to desired level. Remove fish from heat. Add the spinach and tomatoes to your plate. Top with the blackened trout. Mix the mayonnaise and olive oil with 1 teaspoon of the spice mixture and use as dressing.
Ingredients: -4 walleye fillets -1/2lb bacon -1 Lemon -1/4 Stick melted butter -4 tbsp Honey -1tsp onion powder -Salt & Pepper to taste.
Directions: Preheat oven to 400 degrees F (200 degrees C). Line a 9×13-inch baking dish with foil. Lightly cook the bacon and create a bed on top of the foil with the cooked bacon. Place your fillets over the bacon. Coat the fillets with half of a lemon juice. Drizzle the melted butter over the fillets. Pour honey over each individual fillet. Sprinkle on onion powder, salt & pepper. Cook for 12-15 minutes in your oven. Plate & Serve.
Ingredients: Brook Trout, gutted and thoroughly cleaned Olive oil, extra virgin Salt and pepper, to taste 1 lemon, cut into wedges small enough to fit inside your fish Dill sprigs ½ white onion, halved and sliced Warm water.
Directions: Preheat oven to 400°F. Prepare a baking dish by lightly coating it with olive oil. Lightly salt and pepper the cavity of each fish. Place trout on oiled baking dish and drizzle with olive oil. Stuff each fish with 2 sprigs of dill, a lemon wedge and onion slices. Bake for 10 minutes. Add a couple tablespoons of water to the dish (this prevents the fish from drying out). Continue baking until the fish flakes easy with a fork, about 10 more minutes.