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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 4)
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Poor Man’s Lobster

[vc_row][vc_column width="1/4"][vc_column_text] Serves 3 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 pound fresh burbot (freshwater cod) fillets cut into 4-inch chunks 1 tablespoon salt 1/2 tablespoon lemon juice   Directions:   Fill fairly shallow pan with water. Add 1 tablespoon salt and 1⁄2 tablespoon lemon juice. Bring to rolling boil. Add fish, and when pot begins to boil...

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Poached Fish Fillets with Cheese Sauce

[vc_row][vc_column width="1/4"][vc_single_image image="6505" img_size="full"][vc_column_text] Serves 2-4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 pound fillets 1 cup milk 2 tablespoons sherry 1/4 teaspoon Worcestershire sauce 1/2 teaspoon salt dash of pepper 1 tablespoon flour 3 ounces sharp cheddar cheese, grated   Directions:   Put 3/4 cup of milk, sherry, Worcestershire, salt and pepper into skillet, mix and heat to simmer. Add fish fillets,...

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Pan Seared Tilapia with Cleetus Heatus Peach Salsa

[vc_row][vc_column width="1/4"][vc_single_image image="6154" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Cleetus Heatus Peach Salsa   Ingredients:   6 yellow peaches 1 jalapeño 1/2 red onion, diced 1 tablespoon cilantro, chopped (reserve a few leaves for garnish) 1 lime, juiced To taste salt and pepper   Directions:   1.Cut peaches in half. Remove pits. 2.Dice peaches, red onion, and jalapeño (with seeds). 3.Finely chop cilantro. 4.In a...

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Oven Fried Perch Fillets with Tartar Sauce

[vc_row][vc_column width="1/4"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 pound perch fillets 1/2 cup wheat germ 1/2 cup toasted bread crumbs (preferably whole wheat) 4 tablespoons margarine or butter, melted 1/2 cup milk Salt and pepper for seasoning   Directions:   Mix wheat germ and bread crumbs on piece of waxed paper. Dip fillets in milk, then press into crumb...

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Lake Whitefish with Ginger Cream Sauce

[vc_row][vc_column width="1/4"][vc_single_image image="5733" img_size="full"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   4 lake whitefish fillets (trap-net caught) 1 tbsp. olive oil To taste salt and pepper 2 tbsp. minced ginger 2 tbsp. minced garlic 2 shallots, minced 1 cup vegetable stock 2/3 cup dry white wine 1/4 tsp. cayenne pepper 1 bunch Swiss chard leaves 3/4 cup whipping cream   Directions:   1.Preheat oven to...

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Lake Michigan Fish Chowder

[vc_row][vc_column width="1/4"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 medium whitefish or lake trout 3 heaping tablespoons bacon fat 2 medium onions, chopped Equal volume celery leaves, chopped 2 medium carrots, thinly sliced 4 large potatoes To cover milk 2 cups fish stock   Directions:   Boil chunks of fish until they flake apart and remove the bones. Save the water for...

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Great Lakes Whitefish with Tomato Basil Compote

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   4 (6-ounce) boneless and skinless lake whitefish fillets 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1/2 teaspoon dried thyme 2 shallots, chopped 4 garlic cloves, chopped 1 cup chopped ripe tomatoes 2 tablespoons chopped fresh basil leaves 1 teaspoon sugar 1/4 teaspoon sea salt 1/4 teaspoon fresh black pepper   Directions:   1.Season whitefish...

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Fish Soup

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1/2 pound whitefish or trout (after cleaning) per person (You may also use any other firm- fleshed fish.) 2 small-to-medium-sized red potatoes per person, unpeeled, with the ends tripped 1 medium onion per person, peeled but left whole 1/2 cup salt Large kettle, preferably with a...

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Fish Boil

[vc_row][vc_column width="1/4"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1/2 pound whitefish or trout (after cleaning) per person (You may also use any other firm- fleshed fish.) 2 small-to-medium-sized red potatoes per person, unpeeled, with the ends tripped 1 medium onion per person, peeled but left whole 1/2 cup salt Large kettle, preferably with a wire...

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Farmed Rainbow Trout with Sesame, Garlic and Ginger

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   4 (6 ounce) fillets boneless, skinless farmed rainbow trout 2 teaspoons soy sauce To taste salt and pepper 1 teaspoon brown sugar 1 teaspoon sesame oil 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 4 green onions, chopped   Directions:   1.Rub rainbow trout fillets with soy sauce. Season with salt, pepper,...