Paella is one of those quintessential Spanish dishes that is both comforting and incredibly flavorful. The soft rice is spiked with saffron and paprika, and the roasted red peppers give a pop of delicious sweetness. Craft this dish using your sunfish, with the option to prepare using skin-on fillets.
This baked walleye recipe is a two-step process that is well worth the effort! Not only is the presentation appealing when the dish comes out of the oven, the flavors in this baked walleye are great served with garlic mashed potatoes. Round out your plate with some green beans tossed with warm butter and toasted slivered almonds.
From Susan L. Ebert’s The Field to Table Cookbook: Gardening, Foraging, Fishing and Hunting comes this uniquely Texas cross-cultural fusion of Southeast Asian and Mexican cuisines, featuring a Baja-style fish taco crowned with a Thai-inspired topping and an Asian-style peanut sauce.
If you're a fan of crab cakes, you're going to like this recipe tapping fresh wild salmon. Many anglers like to trim their fillets, and this makes good use of those smaller pieces of salmon.
We admit, it’s hard to beat a plate piled high with deep fried walleye, but don’t let the salad part of this recipe’s title scare you off. If you’re not a salad fan, you’ll find the seasoning blend is great for straight up pan-searing your fresh catch to serve with your favorite tarter sauce. But for a healthier, and flavorful, way to serve your catch, give this a try. Thanks to honey in the dressing, there is a touch of sweetness that underscores this natural element that already exists in the flavor of the walleye, and the fresh lemon makes it all pop.
This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish offers up big, sweet flavors that are balanced with a little heat and nuttiness. The flaky, succulent fish pairs well with carrots’ natural sweetness, while slivered almonds, chile flakes, and a little fresh dill pull the whole plate together.
Some people call it “fish stew”, and it is considered an elegant dish in many circles, but the roots of true Cioppino lead back to Italian immigrants who settled near San Francisco in the late 1800’s. The story goes that when a fisherman came back empty-handed, they would walk around with a pot asking other fisherman to share what they could from their catch, and the bounty of the sea was transformed into a hearty dish thanks to tomato and fresh herbs. Use your Northern Pike in this version by Tim Kraskey of Maple Grove, Minnesota.
The addition of smoked sausage infuses the white wine roux that transforms this chowder into a flavorful gumbo, but if you want to leave the sausage out, the base recipe is still an excellent panfish chowder.
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…
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…
This recipe shared by: Rocco Marinucci of Saint Charles, Illinois 1lb. white fish fillets (walleye, bluegill, crappie, tilapia, etc.) Fish seasoning (Old Bay, etc.) 1/3 Cup melted butter 1/2 cup processed grated parmesan cheese 1 Teaspoon garlic salt 1 Tablespoon…
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 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…
"Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org" This fun and delicious…
Teresa’s cookbook, Dishing Up Minnesota, would naturally include references to popular destinations, including the famed Boundary Waters…
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.
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.
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 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…
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.
Chef Jack Hennessey brings you a northern twist on the Cajun and Creole staple with his flavor-infused Walleye Po' Boy Sandwich.
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!
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