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Archive for the ‘Fish’ Category

Pesto Salmon

5:30 am. Can’t sleep.  Get up hon, lets go to town.  By the time we actually got out of the house and on the road, it was about 7:00 which was a good thing because the fish market opened at 8:00 and they had fresh salmon.  Hon says, “let’s have salmon for dinner”. I like salmon.  It is fast and healthy.  There is a salmon dish that I make in the summer with puff pastry, fresh tomatoes and pesto (thank you Giada de Laurentiis!) which I absolutely love ~ so fresh and delicious!  I had a jar of pesto (I prefer to make my own, but my basil plant did not make the transfer in doors last autumn).

This is so simple, dinner is on the table in less than 20 minutes!

  • 1 lb fresh salmon filet (wild if it is in season), pin bones removed.  Leave the skin on for the cooking process.
  • pesto
  • fresh ground pepper
  • 1 TB extra virgin olive oil

Pre-heat the oven to 375 degrees F.  Cut the salmon filet into about 1 1/2 to 2 inch wide portions.  Spread 1 TB of pesto on the raw filets.

You need a skillet that is oven-safe (no plastic handles).  Heat oil in the skillet over medium heat.  Place filets skin side down in the skillet.  Cook until the salmon is cooked about 1/4 inch up from the bottom.  Place the skillet in the pre-heated oven.  Set the timer for 10 minutes.  That’s it!  So fast!

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I have been thinking about fresh walleye for quite a while now.   I had a fresh walleye, but I gave it to my sister.  The hubby said “we’ll catch more”.  Alas, we have not.  However, one of my friends had some walleye and generously shared with me.  Thank you! Thank you!  This is one of my all time favorite walleye recipes.  Crispy and crunchy, white flaky fish!  Nothing better!


4 walleye filets

1 c butter & herb instant potato flakes

1/2 c grated Parmesan cheese

1 c flour

1 egg

1/4 c milk

2 TB olive oil, separated

2 TB butter, separated

You will need three dishes for coating the fish.

  • Pat fish filets dry and season with salt and pepper (not too much salt as there is sodium in the Parmesan)
  • Place flour in first dish dish
  • Mix egg and milk in second dish
  • Mix potato flakes and Parmesan in the third dish
  • Dredge fish filet first in the flour, dip in egg mixture and then roll in potato flake mixture
  • Repeat until all filets are coated
  • Heat heavy pan over medium low heat.  Add 1 TB butter and 1 TB olive oil
  • Add 2 filets to the heated pan and saute` until golden brown on first side, about 3 minutes per side

I served mine up with wild rice and steamed mixed veggies!  Oh, so good!

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So, I was in town, doing some after Christmas shopping…  We were planning on heading out on the ice for a little late season walleyes or crappies.  Yo – the phone rings.  “Well, honey, the fish house is sinking so I don’t think we will be fishing tonight!”   Well, by the time I got back from town, the house was off the lake.  Whoo hoo! Everyone is safe!!  Ok, after we wiped the sweat from our brow, we sat down, made a cocktail, and watched other fish houses start sinking.  We actually watched a fish house sink to the roof and then the owners struggle to get it out of the lake!  They made it out safe & sound!  Anyway, wet, cold ~ nothing says “warm me up!” like a little comfort food!  Here you go!  Works with venison, beef, antelope and I would think duck!

  • 1 pound red meat (venison, beef, duck – your pick!), sliced thin
  • 1 c sliced mushrooms, morel, chanterelle or baby bellas
  • 1/2 c slice yellow onion
  • 1 clove garlic, minced
  • 2 TB butter, divided
  • 1 TB olive oil
  • 3 TB sherry or good red wine
  • 12 oz beef broth
  • 1/2 tsp salt
  • 1/4 to 1/2 tsp pepper
  • 1 1/2 c beef broth
  • 6-8 oz light sour cream
  • 2 TB flour
  • 2 Tb fresh chopped parsley
  1. Saute onion and mushrooms over medium heat.  Add garlic & saute another 30 seconds. Remove from pan.
  2. Season meat slices with salt and pepper, toss with flour.
  3. Add another 1 TB oil to pan and brown meat in oil.  Remove from pan.
  4. You should have about 2 TB oil/fat in the pan.  Add 2 TB flour and whisk until the flour is cooked through, about 2 minutes.
  5. Add sherry and broth, whisk until thickend.  Add beef, mushrooms & onion mixture.  Stir.
  6. Add beef.
  7. Add sour cream and stir in chopped parsley,

Serve over buttered egg noodles.  A salad is a plus!

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Crunchy Baked Pike (Fish)

So the fish have finally started biting!!!  Up here in the cold north, we like to go out on frozen lakes, drill a hole in the ice, drop a line and see what’s for dinner!  Anyway, tonight we are having fresh northern pike.  This is a simple, fast, go to, fish recipe.  For those of you that don’t catch fish, this would work well with store-bought cod but I highly recommend fresh northern pike!  However, this recipe works with walleyes, pan fish (sun fish and crappies) as well.  I made this for a crowd once, baked 3 pans full!  I was lucky there was any left for me! It disappeared so fast!  Trust me, they will love it!

Side Note: A lot of people don’t like to eat northern pike because of the bones.  It is a skill to remove  the bones from a northern pike and that is one talent I will hand to my hubby!  He removes the bones and leaves the filet in one piece.  It is never a good thing to find a bone in your fish!

  • 1  1/2 to 2 pounds fresh fish, cut into portion sizes
  • 1 bag plain, generic potato chips, crushed (if you buy the multi-pack boxes, they usually come with 2 or 3 bags, just use one)
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp dried thyme
  • 1/2 cup skim milk
  • 1/2 tsp freshly ground black pepper
  • cooking spray

Soak the fish filets in the skim milk for at least 30 minutes.

Spray a baking dish with cooking spray.  The baking dish should be large enough to lay the fish portions in a single layer.

Pre-heat the over to 450 degrees.

Crush the potato chips in the bag they came in.  It is a great way to get your aggression out – use a rolling pin!

Add the parmesan cheese, thyme, and pepper to the crushed chips. Place in a shallow dish to dredge the fish portions.

Drain the fish portions.  Pat fish dry. Roll them in the chip mixture.  Granted, not a lot of the chip mixture will stick to the fish.  The seasoning will though.

Place in baking dish.   Sprinkle with some of the remaining chip mixture over the fish.  Lightly spritz the coated fish with cooking spray.

Bake for about 10 minutes or so – until the fish flakes easily and the topping is lightly browned.  I served mine up with wild rice and a mixed greens salad.

Okay…  Gotta go! I’m hungry! Let’s eat!

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