Fish

Walleye Agrodolce

Here’s a Lukas Leaf Recipe that’s brought to you by Modern Carnivore. Couple your fish with quality ingredients, and if the name of the recipe doesn’t impress you, the finished product certainly will. Agrodolce is another name for “Sweet and Sour”. Whichever way you call it, this recipe is easy to prepare, with the balance of flavors including a sweet and peppery topping of a simple salad mix that gives you a lighter recipe to balance the heavier meals often associated with fall and winter seasons.

Trout Crostini

Photo by Jack HennessyTROUT CROSTINI By John Hennessey In Northwestern Wisconsin, there is a the Kinnickinnic River (“Kinni” for short). My wife and I had the chance to fish on the Upper Kinni, a waterway that is 22 miles long, and is home to anywhere from 5,000 to 12,000 trout per mile, making it one of the most productive trout streams…

Freshwater Fish Cakes

Freshwater fish, Russett potatoes and colorful red bell pepper flavored with garlic, Dijon mustard and fresh lemon juice give clam cakes a run for their money in this dish. The Dill Aioli crafted with Greek yogurt, dill weed and chopped pickles is the finishing touch.

Walleye and Wild Rice Chowder

Walleye and Wild Rice Chowder By Outdoor News Sales & Marketing Director, Evy Gebhardt. "This hearty chowder is great served in hollowed-out bread bowls or with crusty bread on the side. While Walleye filets that have been cut into chunks carry this dish, I’ve found the pieces of smaller panfish don’t hold up as well. I’ve also tested the recipe…

Smoked Wild Salmon Bruschetta

The winning entry in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef. SMOKED WILD SALMON BRUSCHETTA Although there are several steps involved in creating this dish, we think the end result looks delicious. Submitted by Outdoor News reader: Jared Krekelberg of Minnesota Salmon is a very versatile protein but really doesn't agree with me plain. I've tried it many…

Wild Caught Salmon with Roasted Red Peppers and Spinach

We’ve all heard the reports about the health benefits associated with adding fish like salmon to our diets.  Whether you’ve been lucky enough to spend some time on the Great Lakes and have some nice coho or chinook salmon in the freezer, or if you opt to pick some up at the market, this recipe featuring salmon is a colorful twist…

White Bass Escabeche

Ingredients 4 medium white bass fillets, about 1¼ pounds Kosher salt and freshly ground black pepper ¼ cup olive oil 4 garlic cloves, thinly sliced Zest of 1 orange removed in large strips with a peeler Zest of 1 lemon removed in large strips with a peeler 1 red onion, thinly sliced 2 jalapeño peppers, thinly sliced 1 red or…

Crappies Augraten by Chef Jesse Griffiths

Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food…

Easy Broiled Garlic Crappie

Surf and turf on the grill, anyone? You’ve likely got some fresh crappies from your time on the lake this summer. With this recipe, use your crappie fillets. Bag them in a foil pouch and throw it on the grill alongside some venison burgers, and you have some tasty surf ‘n’ turf. Ingredients: 1 pound crappie fillets 1⁄4 cup butter,…

Two Great Fresh Fish Recipes _ Almond Trout and Parmesan Bass

Upon seeing all the great shots from Outdoor News readers of their nice catches of fish, we’ve decided to share some easy recipes that enhance your fresh fish-eating experience. Just a slight twist on the ingredient list adds flavor and quickly elevates your dish from ordinary to extraordinary! There are a lot of options when it comes to a quick…

Pickled Pike

You can also use pre-blended “pickling spice” – replace the peppercorns, cloves, mustard seed, allspice and Bay Leaves with approx 3 tbsp. of the mix.

Panfish Chowder

For the best flavor, clean and cook your fish within 2 hours after catching it. Cleaning it might not be a problem, but you may not be able to cook it that quickly.

Tarter Sauce

1 cup mayonnaise 2 medium lemons, juiced (about ¼ cup) 2 tablespoons grain mustard ¼ cup finely diced red onion 2 teaspoon Worcestershire ¼ cup finely diced cornichon 2 teaspoon capers, drained and chopped ¼ cup chopped fresh Italian parsley 1 teaspoon black pepper Kosher salt to taste Prepare and combine all ingredients in a glass bowl. Cover and refrigerate…

Crispy Tempura-Battered Walleye

Ingredients for Crispy Tempura Walleye 3-4 pounds walleye filets, cut into two-inch chunks 1 cup rice or all-purpose flour 1 ¼ cup seltzer water 2 tablespoons cornstarch 2 teaspoons salt 1 tablespoon sugar 1 egg yolk 2 egg whites whipped to medium stiffness Oil for frying (vegetable, canola or peanut) Note: Make sure to keep seltzer water ice-cold, and have…

Blue Cornmeal Beer-Battered Walleye

3-4 pounds walleye fillets (or any white fish), cut into two-inch chunks 2 cups coarse blue cornmeal 1 cup all-purpose or rice flour 1 beer (16 ounces) of your choice; use water as substitute 2 tablespoon kosher salt 1 teaspoon paprika (optional) 1 teaspoon cumin (optional) 1 teaspoon cayenne (optional) 1 teaspoon ground fennel (optional) Oil  (vegetable, canola or peanut)…