Prep. Time: 5 minutes
Tender baked Bass fillets are seasoned with a touch of lemon and thyme. A glaze of pimiento sour cream over the steaming fish and heated for a moment to meld the flavors together.
By using a hot oven and short cook time, you avoid over cooking the fish.
Ingredients
1 1/2 lbs. bass fillets
Oven Temp.: 400
Bake Time: 10 minutes
1/2 to 1 tsp. salt
2 Tbsp. lemon juice
1/2 tsp. dried thyme leaves
1/4 tsp. Dijon style mustard
1/2 cup sour cream or yogurt
2 Tbsp. chopped pimiento
1 tbsp. minced green onion
Sprinkle filliets with salt, lemon juice and thyme. Place in a lightly greased baking dish. Cover tightly.
Bake at 400 degrees for approx. 8 to 10 minutes.
Uncover and glaze with a mixture of sour cream, mustard, green onion and pimiento. Return to oven for 2 to 3 more minutes.
Serve on platter.
Serves 4.
Ingredients
4 whole trout, cleaned
2 Tbsp. fresh lemon juice
1 tsp. salt
1 tsp. dill
1/4 tsp. white pepper
2 Tbsp. finely ground bread crumbs. (Plain or seasoned)
1 pint whipping cream
Wash and dry fish
Brush fish inside and out with lemon juice, sprinkle in salt, pepper and dill.
Place in a lightly greased baking dish. Pour cream over fish.
Sprinkle fish with bread crumbs.
Bake at 400 degrees for 15 minutes or until fish flakes easily.
Serves 4.
Ingredients
4 trout, cleaned. Approx. 1/2 pound each.
Salt, Pepper
Flour
1/4 cup butter or margerine
2 Tbsp. salad or peanut oil
1/3 cup blanched almonds, sliced crosswise
2 tsp. lemon juice
Rinse fish and lightly dry with a paper towel.
Sprinkle both sides with salt and pepper.
Coat trout lightly with flour.
Remove excess flour.
Heat 2 Tbsp. butter and oil in a large skillet over moderate heat.
Add trout. Cook until well browned, approx. 3 minutes on each side, turning only once.
In a small frying pan, saute almonds in the remaining butter, until lightly browned.
Stirring occasionally. Add lemon juice, stir. Sprinkle almonds lightly with salt. Keep mixture warm.
Arrange trout on a warmed serving platter. Drizzle almond butter over fish.
Serves 4
Ingredients
4 whole trout, 3 to 4 pounds
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. black pepper
3 celery tops, chopped
2 green onions, sliced thin
1 green pepper, chopped fine
2 to 3 Tbsp. oil
Dilled Hollandise Sauce, or Sour Cream-Green Peppercorn Sauce, recipes below.
Wash fish, dry lightly inside and out.
Sprinkle with salt and pepper.
Mix together green pepper, celery and green onions. Spoon into fish.
Use skewers to close fish.
Drizzle fish with oil.
Place on a piece of doubled aluminum foil.
Place fish over slow glowing coals.
Cover grill.
Cook slowly. Approx. 20 to 25 minutes. Or until skin peels away from fish.
Do not overcook!
Place fish on serving platter.
Serve with sauce and lemon wedges on the side for each serving.
Dilled Hollandise Sauce
Ingredients
3 egg yolks
juice of 1 lemon
1/4 tsp. salt
1 tsp. dried dill
Place all ingredients into blender. With machine running add 1 1/2 cups melted butter. Blend until creamy.
Sour Cream-Greenpeppercorn Sauce
Ingredients
2 Tbsp. drained canned green peppercorns
3/4 cup sour cream
Salt
Mix all ingredients together. Let stand for 30 minutes, before serving.
Serves 4
Prep Time: 25 minutes
Salmon baked in a custard between layers of potatoes and onions to create a hearty main dish. This dish is both economical and easy to prepare.
Ingredients
1 pound of salmon fillets
Oven Temp: 350 degrees
Baking Time: 25 to 30 minutes
4 to 6 medium potatoes, pared
2 medium onions,peeled
3 Tbsp. dill
1 tsp. salt
1/4 tsp. fresh ground black pepper
4 eggs
2 cups milk
2 Tbsp. butter
1/2 cup bread crumbs
Chopped parsley for garnish
Slice fillets into chunks, and set aside.
Thinly slice potatoes and onions. Cook potatoes in boiling salt water approx. 10 minutes. Drain
Grease a shallow 1 1/2 quart casserole dish.
Layer half the potatoes and half the onions in dish. Sprinkle with half the dill, salt and pepper. Top with the salmon chunks.
Layer with the remaining potatoes, onions, dill, salt and pepper.
Wisk eggs and milk and pour over casserole evenly.
Melt butter and mix with bread crumbs. Sprinkle evenly over top.
Bake uncovered at 350 egrees for 25 to 30 minutes, or until potatoes are tender.
Sprinkle with chopped parsley and serve.
Serves 4
Four 8 servings, double ingredients, use a 2 or 3 quart casserole. Increase baking time to 35 to 40 minutes.
Prep Time: 10 minutes
A perfect blend of lemon, tarragon, salt and pepper, drizzled with a mixture of sauteed garlic and tomatoes, fills this wonderful dish.
Ingredients
1 1/2 pound salmon cleaned
Oven Temp: 400 degrees
Bake Time: 25 to 30 minutes
Creating a delicate, light, and flavorful meal.
1/2 lemon
1 medium tomato, sliced
1/2 onion sliced
1/4 tsp. tarragon leaves
1/4 cup chopped parsley
1 Tbsp. butter
1 clove garlic, crushed or minced
1 tomato, diced
Dill
Lemon slices
Wash and dry salmon with a paper towel.
Squeeze the lemon into fish cavity.
Place on a butter piece of foil.
Fill salmon with onion and tomato slices. Season with salt, pepper, tarragon and parsley.
Close fish, by wrapping in foil.
Bake for 25 to 35 minutes in a 425 degree oven. The fish should be firm when pressed by a finger.
Melt butter in a skillet. Saute garlic and diced tomatoes. Keep warm.
Remove salmon from foil, carefully. Place on serving dish. Spoon remaining juices over fish.
Serve with sauteed tomatoes. Garnish with lemon slices.
Serves 4
Ingredients
1 pound firm fleshed fish, (perch, pike, walleye)
1 small onion, chopped
1 clove garlic, mashed
1 Tbsp. olive oil, or salad oil
3 small tomatoes, diced
1 red, or green pepper, diced
1 cup diced, peeled fresh cucumber
1/2 tsp. dried basil leaves
1/4 tsp. oregano leaves
1 cup water
1/2 tsp. salt
pinch of saffron (optional)
fresh lemon juice
Cut fish into 1 inch cubes.
In a large, heavy pan (Dutch Oven)saute inion and garlic in oil, until tender.
Add tomatoes, peppers, cucumber, basil and oregano. Saute 2 more minutes. Add water and heat to simmering.
Add fish. Heat to simmering and cook 10 to 15 minutes. Or until fish is tender. Add salt and Saffron.
Just prior to serving, add lemon juice to taste and stir.
Serve immediately.
Serves 4
For 8 servings, double ingredients, but use only 1 1/2 cups of water.
Prep Time: 20 minutes
Ingredients
4 fish fillets, approx. 1 1/2 to 2 pounds, 3/4 inch thick
Marinate Time: 1 hour
Frying Time: 3 to 5 minutes
2 green inions,minced
2 small cloves of garlic, mashed or minced
1 tsp. ground cayenne pepper
1/2 to 1 tsp. salt
1/8 tsp. liquid hat sauce (you select how hot you like it)
2 Tbsp. butter
1 Tbsp. salad oil
Flour
Lemon wedges and parsley for garnish
Wash and dry fillets.
Mix inions,garlic,cayenne pepper, salt and pepper. Rub mixture into both sides of each fillet.
Cover and refrigerate 1 hour.
Heat butter and oil in heavy skillet.
Coat both sides of fillet with flour.
Brown fish on both sides approx. 3 to 5 minutes.
Serve with lemon wedges and parsley as garnish.
Serves 4
Prep Time: 10 minutes
A simple and delicious way to enjoy fresh fish fillets. They are covered with herb-flavored bread crumbs and drizzled with butter.
Ingredients
1 1/2 pounds fish fillets.(salmon, trout, bass, walleye, etc.)
Oven Temp: 450 degrees
Bake Time: 10 minutes
1/2 cup milk
1/2 cup all purpose flour
1 tsp. (each) salt, basil, chervil leaves
1 egg beaten
1/2 cup fine bread crumbs
1/3 cup melted butter
Parsley and lemon wedges
Wash and dry fish fillets.
Dip in milk, then into mixture of salt, flour, basil and chervil.
Add the egg to remaining milk. Add the bread brumbs to remaining flour mixture.
Dip fish into milk-egg mixture, then into flour,bread crumb mixture.
Place into greased baking dish. Drizzle with butter.
Bake at 450 degrees for 10 minutes or until fish flakes, when probed with fork.
Garnish with parsley and serve with lemon wedges.
Serves 4
Prep Time: 20 minutes
Ingredients
8 slices thick sliced bacon
Cook Time: 35 minutes
1 large onion, chopped
1 stalk celery, chopped
1/4 cup flour
2 medium potatoes,peeped and diced large
1/2 cup white wine
2 cups fish or chicken stock
2 cups milk
1/2 green pepper, chopped
1 cup frozen corn
1 bay leaf
salt
pepper
2 pounds deboned walleye fillet. Diced large, same size as potatoes.
In a large saucepan, saute bacon until crisp. Remove, drain, crumble bacon. Set aside.
Remove bacon fat from pan, leaving one tablespoon in pan.
Add celery and onion to pan. Saute until tender.
Sprinkle with flour, stirring constantly. Cook 3 minutes.
Add potatoes, stock, wine and bay leaf.
Simmer until potatoes are barely soft.
Add all remaining ingredients. Cook until the walleye is just tender. Do not overcook.
Sprinkle crumbled bacon over the top and serve.