fbpx
logo

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.

Please visit, follow us on social media and become part of the sustainability conversation.

Archive

Eat Wisconsin Fish /  (Page 4)
Read More

Wisconsin Fish with Bacon-Mushroom Stuffing

[vc_row][vc_column width="1/4"][vc_single_image image="6514" img_size="full"][vc_column_text] Serves 12 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 6 medium skinless perch or saugeye fillets ½ pound small shrimp, coarsely chopped 6 slices bacon, diced ½ cup sliced fresh mushrooms 2 cups soft bread cubes 1 tablespoon minced onion 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon sage ½ teaspoon salt ¼ teaspoon freshly...

Read More

Baked Great Lakes Parmesan

[vc_row][vc_column width="1/4"][vc_single_image image="7354" img_size="full"][vc_column_text][/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1/3 cup mustard (substitutes include mayonnaise, sour cream or pesto) 1/2 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) Garnish with any combination of: lemon slice, cilantro, more...

Read More
Fish fillets with slices of lime.

Fish Fillets with Lime

[vc_row][vc_column width="1/4"][vc_single_image image="6510"][vc_empty_space][vc_facebook][vc_empty_space][vc_tweetmeme][/vc_column][vc_column width="3/4"][vc_column_text]Ingredients 4 fillets (any species) 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 Instructions Dry fish and dredge in flour. ...

Read More

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) Ingredients   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 tablespoons...

Read More

Rosalia’s Barbequed Fish

[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] Time to get creative in the kitchen! Starter ingredients (quantities are up to you and your taste buds): Breadcrumbs Parmesan Cheese Salt Pepper Dried Oregano Olive Oil Whitefish or trout Directions: First - make a mixture you think is yummy out of breadcrumbs, Parmesan cheese, salt, pepper and dried oregano. Mix...

Read More

Miso Marinated Perch

[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] 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 seconds to boil...

Read More

Easy Ginger Soy Grilled Fish

[vc_row][vc_column width="1/4"][vc_single_image image="7080" 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 2 lbs of firm fish (lake whitefish, lake trout, steelhead/rainbow trout) Garnish with sesame...

Read More

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...

Read More

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...

Read More

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 (or salmon or other 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...