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.

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