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. continue reading ›
The perfect summer dish that brings together your fresh walleye or perch in a taco that bursts with flavor thanks to fresh cilantro, diced tomatoes and sweet corn. The smoky paprika and charge of cayenne pepper is balanced by the sweet-citrus honey sauce to top it off. continue reading ›
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. continue reading ›
Blue tortilla chips and black bean salsa give freshwater fish a South of the Border flavor with this recipe from author Susan L. Ebert. Enjoy this excerpt from her cookbook: Field to Table. continue reading ›
Trout Tacos with Avocado-Yogurt Crema and Perfectly Pickled Red Onions By Cookin’ In Camo Chef Tyler Viars From the Chef: Having lived a portion of my life in North Carolina, fishing the streams for Rainbow Trout was introduced to me… continue reading ›
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… continue reading ›
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… continue reading ›
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… continue reading ›
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… continue reading ›
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