Fish

Cedar-Planked Salmon with Soy-Ginger Glaze

Salmon and cedar planks go hand in hand when you think plank grilling. The technique keeps the delicate flesh from burning or tearing on the grate, and the fish picks up the smoky flavors from the grill while it gently steams. Here, cedar also plays nicely with the deep, warm flavors of a honey, soy, sesame glaze.

Whole Grilled Trout with Blood Orange and Fennel

Published with permission from The Backyard Fire Cookbook by Linda Ly © 2019 Quarto Publishing Group USA Inc. Text © 2019 Linda Ly Photography © 2019 Will Taylor Grilling an entire fish—head and all—may seem intimidating, but it’s actually much…

Walleye with Lemon Butter Caper Sauce

In this Taste of the Wild recipe, simple ingredients are used to craft this bright take on preparing walleye as seen in the pages of Outdoor News. Plus, a bonus recipe for Roasted Brussels Sprouts!

Walleye Minestrone

You can use other light-flesh fish in this recipe, but walleye is an ideal choice. Serve with a warm, crusty bread.

Baked Bluegill

A stick-to-your-ribs homestyle recipe for baked fish submitted to the Outdoor News Taste of the Wild by Mike Phillips of Pennsylvania.

Walleye Basil Stir Fry

From the cookbook Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, this dish has a lot of flexibility. Follow Keane's suggestions of broccoli, carrots, pea pods and some thinly sliced red onion, or feel free to experiment. When it all comes together with the basil, ginger, garlic, and stir-fry sauce, you’re going to have yourself a winning dish. Note that the flaky nature of the walleye means the fish will break into smaller pieces during the cooking process.

Smoked Orange Bourbon Glazed Salmon with Basil Pesto and Pasta

In this Taste of the Wild recipe shared by Justin Townsend, author of the cookbook: Eat Wild Game, you have a simple pasta dish that offers the smokiness of the salmon balances the sweetness of the dish, and the bite of the pesto. Toss some capers and tomatoes in the dish to add some extra citrus undertones.

Panfish Tom Kha Soup

This Thai-inspired soup is a slightly sweet and sour soup with a touch of spice has all the great flavors of summer. Taste of the Wild Contributor Jamie Carlson of Modern Carnivore says It is one of his favorite ways to use pan fish, and adds that it could be made with any northern tier freshwater fish or even salmon. In the fall you could use pheasants or grouse or maybe even squirrel.

Tips for Smoking Fish

To smoke fish, you'll want to use wood chips such as alder and even mulberry that have a mild effect on the flavor of the end product Avoid smoking anything using the wood from pine, cypress, elm, sycamore, fir, or Eastern cedar trees due to the high resins in the wood.

Jalapeno Marinated Snapper

The core recipe from Chef Ara Zada is a spicy twist on traditional "pickled fish", and can easily be interchanged with other white fish including those harvested from cold northern waters such as pike or walleye, or equally - saltwater varieties such as halibut or yellowtail.

Foil-Baked Italian Perch

For anglers looking for a new way to utilize their catch, this Italian-inspired dish is both easy to prepare, and it pairs well with a simple side of pasta dressed in parsley and butter. Or tap this recipe for a great use of your open water harvest of fresh perch to serve on a bed of fresh garden greens. It also carries well to transition to an open-faced sandwich served on ciabatta bread. If making it into the sandwich, just lift the cooked fillets onto the bread before the final step of adding the cheese, and finish the sandwiches in the hot oven to melt the cheese until lightly browned and melted.

Sunfish Paella

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.

Baked Walleye with Sun-Dried Tomato-Thyme Butter

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.

Trout Thai-One-On Tacos with Creamy Peanut Sauce

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.

Fresh Salmon Cakes With Yogurt-Dill 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.

Pan Seared Walleye Salad with Dijon-Lemon Dressing

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.

Pan Roasted Pike with Roasted Carrots and Honey-Vinegar Glaze

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.

Cioppino with Northern Pike

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.

Crappie Chowder Gumbo

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.

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…

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