Tag Archives: walleye

Warm Your Belly with these Fall Fish Recipes

Fall cooking means savory, rich, and delicious meals that warm you up against the autumn chills that are starting to creep around. Here are three unique fall fish recipes to use to prepare your latest catch!

Cedar Smoked Maple Salmon

Courtesy of The World Fishing Network

A piece of salmon cooking on a barbecue plank.

Image: http://www.worldfishingnetwork.com/

Ingredients

  • 1/4 cup maple syrup
  • 1 tbsp. maple sugar (or brown sugar)
  • 2 tbsp. soy sauce (natural brew)
  • 1 clove minced garlic
  • 1/4 tsp. ground black pepper
  • 2 servings of salmon with skin
  • 2 cedar planks soaked between 2 hrs and 24 hrs

Directions

  • Mix maple syrup, soy sauce, garlic, and pepper.
  • Add salmon and rub it down. Let stand for 1 to 2 hrs.
  • Heat barbecue and lay soaked planks facedown. Leave for 3 minutes or until it starts to smoke, then turn over.
  • Add oil to board then add salmon.
  • Sprinkle salmon with maple sugar.
  • Close barbecue lid and cook for 15 minutes (depends on thickness of salmon).

Cedar-Roasted Char

Courtesy of Field & Stream, contributed by Jeff McInnis (chef at Yardbird Southern Table & Bar in Miami Beach)

Cedar-roasted char.

Image: http://www.fieldandstream.com/

  • 6 Arctic char fillets, approx. 5 oz. each
  • Kernels from 15 ears of fresh corn
  • 1⁄2 cup champagne
  • 6 tbsp. unsalted butter, cut into pieces
  • 1 cup diced carrots
  • 3 ears corn on the cob
  • 2 cups baby lima beans
  • 1⁄4 cup plus 2 tbsp. olive oil
  • 1 cup thinly sliced leeks, white part only
  • 1 bay leaf
  • 3 fresh thyme sprigs
  • 1 large tomato, seeded and diced small
  • Salt to taste
  • Freshly ground pepper to taste

Directions

Make the sauce.

  • Place corn kernels in a blender and puree about a minute until very smooth. Pour puree into a bowl through a fine-mesh sieve.
  • Press on pulp to extract as much juice as possible then discard pulp.
  • Add corn juice and champagne to a small saucepan over medium-high heat.
  • Cook, stirring constantly, for about 3 minutes or until it thickens almost to the consistency of pudding. (Sauce at bottom may appear slightly scorched; keep stirring.)
  • Reduce the heat to low and stir in the butter one piece at a time to form a silky sauce.
  • Remove from heat; the natural cornstarch will thicken.
  • Season with salt and pepper, and set aside.

Make the succotash.

  • Bring large pot of water to a boil over high heat.
  • Add carrots, and cook for approx. 3 minutes or until tender.
  • Transfer to a bowl of ice water.
  • Add corn, and remove when water returns to a boil in approx. 3 minutes.
  • Set corn aside and add lima beans to same water.
  • Reduce heat to low, and simmer for 10 minutes or until tender.
  • Drain, and set lima beans aside.
  • Cut kernels off corncobs and discard cobs.
  • Heat 1⁄4 cup olive oil in a large, shallow saucepan over medium-high heat.
  • Add leeks and sauté for few minutes.
  • Tie up the bay leaf with thyme sprigs like a bouquet using butcher twine. Add to pan.
  • Add reserved carrots, lima beans, and corn along with the tomatoes.
  • Season generously with salt and pepper.
  • Cook for approx. 2 minutes or until just warmed through.
  • Remove herbs, cover, and remove from heat.

Cook the fish.

  • Preheat oven to 425 degrees.
  • Lightly oil fillets with remaining 2 tbsp. olive oil, and season with salt and pepper.
  • Place fish on a thin cedar plank and bake for 7 to 9 minutes depending on thickness.
  • To serve, spoon a generous portion of succotash onto the plates, top with the fish, and torch.
  • Brush each fillet with the corn sauce. Using a kitchen torch, lightly brown the sauce as you would a crème brûlée. Alternatively, brush the fillets with corn sauce while they’re still on the plank and place them under a broiler very close to the heat. Remove when sauce has browned.

Walleye Wild Rice Cakes with Wasabi Dressing

Courtesy of Midwest Living

Walleye Wild Rice Cakes with Wasabi Sauce.

Image: http://www.midwestliving.com/

Ingredients

  • 8 oz. skinned walleye
  • 1/2 cup dry white wine
  • 1 lightly beaten egg
  • 1 cup panko bread crumbs
  • 1/2 cup cooked wild rice
  • 1/4 cup finely chopped onion
  • 2 tbsp. finely chopped red sweet pepper
  • 2tbsp. canola oil mayonnaise or regular mayonnaise
  • 1tbsp. Dijon-style mustard
  • 1tbsp. Worcestershire sauce
  • 1tsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2tbsp. canola oil
  • 1/4 cup canola oil mayonnaise or regular mayonnaise
  • 1/2 tsp. lemon juice
  • 1/2 tsp. prepared wasabi paste
  • 1/2 tsp. sugar
  • 1/4 tsp. soy sauce
  • Salt to taste
  • Ground black pepper to taste
  • Mixed greens (optional)

Directions

  • Preheat oven to 450 degrees.
  • In a 2-quart baking dish, pour wine over fish.
  • Bake uncovered for 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes when tested with a fork. Drain and break into pieces.
  • In medium bowl, combine fish, egg, panko, cooked wild rice, onion, red sweet pepper, 2 tbsp. mayonnaise, mustard, Worcestershire sauce, 1 tsp. lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper.
  • Shape mixture into 6 3/4-inch thick patties (about 1/3 cup each).
  • Place patties on a baking sheet, cover, and chill for 2 hrs.
  • In 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes or until golden brown, turning once.

Make wasabi dressing.

  • In small bowl, combine 1/4 cup mayonnaise, 1/2 tsp. lemon juice, wasabi paste, sugar, and soy sauce.
  • Season to taste with salt and pepper.
  • Serve cakes with dressing on a bed of greens, if desired.

4 Recipes Worthy of Your Ice Fishing Catch

It may have taken you all day to land that fish, and you’re tired of the same old baked-fish-with-cracker-crust routine. Honor your day’s ice fishing catch with one of these four delicious but simple recipes that are sure to wow fishing buds and family alike.

Walleye Dip

Courtesy of Shel Zolkewich

A plate of walleye fish dip

Image: www.shelzolkewich.com

Inspired by a dish served at the Shining Falls Lodge in Manitoba, we agree with Shel Zolkewich that this appetizer is seriously something special. If making for a group, be sure to get your fill because it’s sure to disappear lightening-fast!

Ingredients

  • 2 walleye filets
  • ½ teaspoons dried dill (or 2 teaspoons fresh dill)
  • 3 – 4 whole peppercorns
  • 1 8-ounce package cream cheese, at room temperature
  • 1 cup shredded cheddar cheese
  • ½ cup mayonnaise
  • 1 teaspoon hot sauce
  • 1 teaspoon chipotle hot sauce
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ lemon

Directions

  1. Preheat oven to 400°F.
  2. In a small frying pan, poach filets in 1 cup of water seasoned with dill and peppercorns for about 4 minutes. When done poaching, fish will be white. Remove fish from water and let dry on a plate covered with a paper towel.
  3. Combine softened cream cheese, cheddar cheese, mayonnaise, hot sauces, parsley and chives. Mix well. Mix in fish. Pour mixture into glass pie plate.
  4. Bake dip mixture for 10 – 15 minutes. If you prefer the top of the dip to be crispy, broil for an additional 5 minutes.
  5. Remove dip from oven, and squeeze lemon over the top. Serve with hard crackers or torn bread.

Lake Erie Perch Chowder

Courtesy of Hank Shaw at Hunter * Angler * Gardener * Cook

A bowl of perch chowder with kielbasa

Image: Holly A. Heyser

We confess: We love all of Hank’s recipes. This chowder recipe that he came up with is especially delicious because it’s got that bite of kielbasa in it. This recipe serves 8 – 10.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large yellow or white onion, chopped (about 2 cups)
  • 1 ½ pounds Yukon Gold or other waxy potatoes, peeled and diced
  • 1 quart of fish or clam stock
  • 2 cups water
  • ½ teaspoon marjoram
  • Salt & black pepper
  • 1 ½ pounds skinless yellow perch fillets, cut into chunks
  • 6 – 8 ounces Polish kielbasa, sliced
  • ¼ cup chopped fresh dill or parsley
  • 1 cup sour cream, served tableside

Directions

  1. In a Dutch oven or other heavy pot, melt butter over medium heat. When it stops frothing, add onion and cook gently until soft and translucent.
  2. Add the potatoes and coat with butter. Cook 1 – 2 minutes to let the butter absorb. Sprinkle potatoes with salt.
  3. Add stock, water, and marjoram to pot. Add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.
  4. Once potatoes are tender, add perch and kielbasa. Simmer another 10 minutes. Turn off the heat and add the fresh dill or parsley.
  5. Ladle chowder into bowls and let everyone add sour cream to taste at the table. Serve with plenty of beer and crusty bread.

Baked Stuffed Pike

Courtesy of Linda Gabris at Western Sportsman

A headless stuffed pike cooked in tin foil

Image: www.foodnetworkrecipes101.com

If you’re not catching pike, this recipe also works for trout, walleye, or salmon. If you’re cooking any fish smaller than 6lbs, adjust the amount of stuffing accordingly.

Ingredients

  • 6 lbs whole dressed Pike (if you prefer, remove head and tail)
  • 2 tablespoons butter

Nutty Rice Stuffing

  • 1 cup wild rice, cooked according to package instructions
  • ½ cup fine breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons finely diced celery
  • ¼ cup sliced green onions
  • ¼ cup ground almonds
  • Juice of 1 lemon
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh basil, minced

Directions

  1. In a small bowl, mix together cooked rice, breadcrumbs, celery, green onions, almonds, lemon, zest, and basil.
  2. If cooking at home, preheat oven to 350°F. If cooking outside, stoke campfire so it burns hot and has plenty of hot embers.
  3. Lightly stuff your dressed fish with the rice stuffing. Place remaining stuffing on bottom of baking pan or, if outdoors, on a large sheet of buttered aluminum foil. Lay fish on top of stuffing. Dot fish with remaining butter.
  4. If cooking at home, cover baking pan with a lid and bake fish in the oven for 40 minutes. If cooking over a campfire, securely wrap fish in foil and place over embers, turning often until fish is flaky (about 40 minutes).
  5. When done baking, slip off skin from fish and discard. Garnish fish with lemons and dill.

Grilled Trout with Clementine, Scallion & Ginger

Courtesy of Food for Hunters

A grilled trout rests on clementine slices on a white plate

Image: foodforhunters.blogspot.com

What we love about this Asian-inspired recipe is that you can make it right out on the ice. Just remember to bring along the grill! We recommend preparing the scallion & ginger sauce at home, so you can be eating gourmet in the great outdoors in no time. This recipe serves 2.

Ingredients

  • 2 whole pan-sized trout, scaled and gutted
  • Kosher salt, to taste
  • 2 green onions, 1 chopped and 1 sliced in half lengthwise
  • Oil, for brushing
  • 1 clementine orange (or tangerine), peeled and segmented

Ginger Scallion Sauce

  • 2 tablespoons of peanut oil
  • 3 green onions, white and green parts minced
  • 1 tablespoon of fresh ginger, minced
  • ¼ cup of low sodium soy sauce
  • ¼ teaspoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of white sugar
  • 1 Thai (bird’s eye) chili, thinly sliced

Directions

  1. Prepare grill to high heat. In a small saucepan, combine peanut oil, minced green onions and green ginger. Warm up mixture for a few minutes, but make sure not to brown it. Pour green onion mixture jar into a small glass jar. Add soy sauce, sesame oil, rice vinegar, sugar, and Thai chili to the mixture in the glass jar. Shake well and set sauce aside for later use.
  2. Rinse trout under cold water and pat dry. Brush the skin and cavity with oil, and sprinkle lightly with salt. Stuff the fish with clementine wedges, sliced green onion, and a drizzle of that ginger scallion sauce you prepared. Note: For the clementine wedges, make sure to peel the skin off each slice so the wedges release more juices during grilling.
  3. Clean grill grates. Brush oil over grates, so the trout won’t stick to them. Place stuffed trout over the grates and cook for 3 – 5 minutes on each side until cooked through and slightly charred. Note: Depending on the size of your fish and how well your grill conducts heat, cooking time may vary.
  4. Transfer cooked fish to plates. Drizzle with more ginger scallion sauce and garnish with chopped green onion.

Looking for more great fish recipes? We’ve amassed quite a delicious collection on our Trophy Case® Fish Recipes Pinterest board!