Fish

FRESH SALMON CAKES WITH YOGURT DILL SAUCE

    Submitted by: Alice Blain of Mecosta, MI FRESH SALMON CAKES 1 Tbsp olive oil 1/4 cup minced onion 2 Tbsp minced red bell pepper 2 Tbsp minced celery ¼ tsp salt 1/4 cup mayonnaise 1 1/4 lbs fresh wild…

Smoked Steelhead - Lime Chipotle Style

  Taste of the Wild Contest Entry by Kory Slye of Russell, PA Smoked Steelhead - Lime Chipotle Style Ingredients: • Steelhead Fillet – Skin on • 2 Cups Brown Sugar • ½ Cup Kosher Salt • 1 TBS Firing…

Spanish Trout Tortilla with Roasted Red Peppers

This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish is perfect for breakfast, lunch, or dinner. Not dissimilar to an omelet, a frittata, or even a quiche, this egg and potato dish also happens to pair very…

Blackened Fish Fillet with Bacon Raspberry Glaze

  Blackened Fillet with Bacon Raspberry Glaze     From the author: This recipe is a great way to prepare your fish fillets. Big crappie, catfish, and any fish that is thick enough, maybe an inch thick, to withstand the…

Classic Walleye Shore Lunch

Teresa’s cookbook, Dishing Up Minnesota, would naturally include references to popular destinations, including the famed Boundary Waters…

Smoked Lake Whitefish Salad with Herb Aioli Dressing

A burst of flavor in the Herb Aioli that tops this fresh green salad crafted with chunks of mild smoked whitefish. We've included a few tips on smoking whitefish, and you can swap trout or even salmon for the whitefish in this recipe.

Beef and Bass Double Cheeseburger

A recipe by Chef Jack Hennessy for an innovative "burger" that includes the ingredients to craft a custom cabin Cajun spice blend to season your fresh Bass, which is nestled between caramelized onions, a beef patty, and cheese.

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

TROUT CROSTINI By Jack 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…

Walleye Po’Boy Sandwich

Chef Jack Hennessey brings you a northern twist on the Cajun and Creole staple with his flavor-infused Walleye Po' Boy Sandwich.

Streamside Sunfish and Skillet Potatoes

Pull out the cast iron and get the fire going. Chef and Author Susan L. Ebert shares a simple shore lunch of sunfish crafted with basic ingredients that shine thanks to duck fat!

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…

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…

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…

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…

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…

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