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Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

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Eat Wisconsin Fish /  (Page 2)
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Baked Halibut Parmesan

[vc_row][vc_column width="1/4"][vc_single_image image="6512" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] (Great Lakes substitution: whitefish, trout or burbot) Ingredients: ½ cup mayonnaise (can use lite mayonnaise) ⅓ cup Parmesan cheese 3 tablespoons chopped green onion 1 tbs. lemon juice 1 lb. whitefish, trout or burbot fillets, or any boneless fillets (skin-on or skinless) Directions: Mix together in a small bowl:...

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Catfish Fillets with Lime

[vc_row][vc_column width="1/4"][vc_single_image image="6510" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] (Great Lakes substitution: any Great Lakes species) Ingredients: 4 filets ½ cup flour 3 tbsp balsamic vinegar 3 tbsp fresh lime juice 6 tbsp cold butter cut into 1" pieces ¼ cup sliced scallions ¼ cup chopped pistachios 5 tbsp oil Directions: Dry fish and dredge in flour. Saute in oil until...

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San Diego Fisherman’s Chili

[vc_row][vc_column width="1/4"][vc_single_image image="6508" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] (Great Lakes substitution: any firm fish plus shellfish) Seafood Preparation 2 tbls olive oil 2 tsp ground cumin 2 tsp chili powder 2 medium jalapeños, seeded and finely chopped 4 cloves garlic, finely chopped 1 ½ pounds of firm fish cut into bite-size pieces. 1 pound of shellfish. White Chili 3...

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Rosalia’s Barbequed Halibut

[vc_row][vc_column width="1/4"][vc_single_image image="6501" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] (Great Lakes substitution: whitefish or trout)   Ingredients: Breadcrumbs Parmesan Cheese Salt Pepper Dried Oregano Olive Oil Whitefish or trout Directions: First make breadcrumb mixture. Breadcrumbs, Parmesan cheese, to taste. Mix in your desired to taste, salt, pepper and dried oregano. Mix in bowl and set aside. Take your desired piece of...

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Miso Marinated Black Cod

[vc_row][vc_column width="1/4"][vc_single_image image="6499" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] (Great Lakes substitution: perch) Ingredients: sake ¾ cup mirin 2 cups white miso paste 1 ¼ cups granulated sugar ¼ chopped scallions (or more) 1 tbps. freshly grated ginger (or more) 8-12 yellow perch fillets Directions: Bring the sake and the mirin to a boil in a saucepan for about 20-30...

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Easy Ginger Soy Grilled Fish

[vc_row][vc_column width="1/4"][vc_single_image image="6497" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: ¼ cup honey ½ cup soy sauce 1 tablespoon freshly grated ginger 2-3 cloves of garlic (chopped or crushed) 1 cup olive oil 3 tbs. apple cider, white or rice vinegar 1 ½ to 2lbs of firm fish like whitefish, lake trout, rainbow trout or Arctic char Directions: Add...

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Smoked Whitefish Cakes

[vc_row][vc_column width="1/4"][vc_single_image image="6495" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 3 large fresh jalapeño peppers 2 tbsp. olive oil 1 medium red bell pepper, finely diced 1 medium yellow bell pepper, finely diced ½ c. plain bread crumbs 3/4 c. mayonnaise ¼ c. coarsely chopped fresh cilantro 2 tbsp. favorite seafood seasoning 2 tbsp. minced garlic Black pepper to taste 1...

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Fried Whitefish Tacos

[vc_row][vc_column width="1/4"][vc_single_image image="6493" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 4 cups vegetable oil 12–16 corn tortillas 1 cup all-purpose flour 2 teaspoons salt 1 cup beer (not dark) 1 pound Great Lakes whitefish fillets, cut into 3-inch by 1-inch strips   Directions: Preheat oven to 350°F. Heat 1 inch of oil in a 10-inch heavy pot (2–3 inches...

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Salad-Stuffed Rainbow Trout

[vc_row][vc_column width="1/4"][vc_single_image image="6491" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 whole rainbow trout, butterflied ½ pound greens (arugula, mizuna, tatsoi, baby kale or baby chard), washed and dried 1 small russet potato 1 lemon ¼ cup really good olive oil 1 tsp. dijon mustard Kosher salt   Directions: Preheat oven to 350°F. Season the fish inside and out with...

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Lake Michigan “Scallops” Recipe

[vc_row][vc_column width="1/4"][vc_single_image image="6489" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 lb. ground or flaked lake whitefish 10 slices of applewood smoked bacon 1/8 tsp. salt ¼ tsp. lemon pepper ¼ cup grated Parmesan cheese 1 cup fresh mushrooms chopped 3 tbsp. chopped green olives 2 tbsp. chopped onion 2 tbsp. chopped sweet pepper 1 tbsp. olive oil   Directions: Preheat oven...