Featured on the Fish Dish Podcast! Notes (adapted from Smoke on the Waterfront: The Northern Waters Smokehaus Cookbook): This recipe offers a Midwest Coast spin on a Maine-style chowder. Precise sequencing is needed for this recipe. It is advisable to have four burners and an extra set...
SERVES 4 INGREDIENTS4 (6 oz.) fish portions (salmon, trout, other)2 sheets puff pastry (or 2 pie crusts)1 beaten egg white Fish topper mix–3 tablespoons parsley (chopped)3 tablespoons chives (chopped)2 tablespoons dijon mustard2 tablespoons mayonnaise1 tablespoon honey1 tablespoon lemon juiceOther herbs and spices to taste (try dill, tarragon,...
Featured on The Fish Dish podcast.From Karalyn Littlefield, food scientist, UW-River Falls1 whole fish – 2 to 2-1/2 pounds (cisco recommended but other fish can be used)]Aromatics to pack the stomach cavity – lemon slices, dill and other herbs, onions, spices, etc.2 pounds salt3 egg whitesOlive...
Featured on the Fish Dish podcast!Quick … easy … nutritious! Steam your fish fillet to perfection in a microwave on those busy days when you come home hungry and the fish might be frozen.Ingredients2 lake whitefish fillets or other fish (about 6-8 oz each)1 lemonsalt...
Looking for a date night or family fun centered around food? Lake Superior-style sushi might be the recipe for you!https://youtu.be/AVxuaujURfk Recipe courtesy of Ryan and Courtney Lepak. Note: Undercooked and raw fish can carry parasites that are harmful to humans. When using non-sushi grade fish … especially fresh...
Add a Milwaukee swagger to New England-style chowder. We made MKE Fish Chowder for our friends at the Urban Ecology Center. Watch the show. https://youtu.be/ITlT-hdKML4Ingredients3 slices bacon (MKE recommendation: Patrick Cudahy thick sliced sweet apple-wood bacon)2 stalks celery, diced1 small onion, diced2 cloves garlic1/4 c olive oil3...
SERVES 2 Titus Seilheimer is a fisheries outreach specialist at Wisconsin Sea Grant.Says Titus, “With a few basic ingredients and tools, you can make a great fish dinner. I use the same basic preparation for my fish, and then cook depending on what method I have...
INGREDIENTS:1 – Large fish fillet sliced into taco-manageable pieces, approx. 1″ x 2″ (salmon, rainbow trout, lake trout, lake whitefish and cisco are good options)16 – Flour tortillas1 – Chipotle pepper, chopped1 tsp. – Sauce from chipotle pepper can1 – Clove of garlic, pressedJuice of...
SERVES 2 INGREDIENTS:4 fillets trout — or most other Great Lakes species1 cup milk1 t salt1/8 t black pepper½ cup flour8 T butter½ cup almonds, finely choppedDIRECTIONS:Dip fillets in milk seasoned with salt and pepper. Coat with flour. Melt 4 teaspoons butter in 10 inch skillet....
INGREDIENTS:4 fillets (any species)½ cup flour3 tbsp balsamic vinegar3 tbsp fresh lime juice6 tbsp cold butter cut into 1″ pieces¼ cup sliced scallions¼ cup chopped pistachios5 tbsp oilDIRECTIONS:Dry fish and dredge in flour. Sauté in oil until golden (~6 min per side), remove and keep...
