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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 5)
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Dad’s Mushroom Masterpiece

[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 trout or salmon steaks, 6-8 ounces each   Directions:   One to two cups of water are needed to steam the fillets, depending on the pan used. For each cup add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes or until...

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Crispy Fried Rainbow Trout

[vc_row][vc_column width="1/4"][vc_column_text] Serves 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   6 pan dressed rainbow trout or other small fish, fresh or frozen 1/2 cup evaporated milk 1 teaspoon salt Dash of pepper 1 teaspoon paprika 3/4 cup flour 1/3 cup cornmeal 3/4 cup oil for frying   Directions:   Thaw frozen fish. Clean, wash and dry fish. Combine flour, cornmeal, paprika, salt and pepper...

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Cranapple Fillets

[vc_row][vc_column width="1/4"][vc_column_text] Serves 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   6 fresh salmon or trout fillets   Apple Bouillon   Ingredients:   4 cups apple juice 1 rib celery, cut to 1-inch lengths 4 peppercorns 1/2 cup onion, sliced 1 bay leaf 1 teaspoon salt   Directions:   In a large pan, combine apple juice, onion, celery, bay leaf, peppercorns and salt. Mix well and heat to...

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Barbecued Trout

[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 large trout 1/4 lemon wedge Herbs, if desired, such as parsley, basil or minced chives   Directions:   Brush trout cavity with juice from lemon wedge and sprinkle with herbs. Place in shallow pan and pour on marinade. Let stand one hour, turning once. Cook over hot coals...

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Baked Fish a la Maurice

[vc_row][vc_column width="1/4"][vc_column_text] Serves 3-4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 green pepper, sliced 1 onion, sliced 1 tomato, sliced 1 pound fish fillets 1/4 cup water (or tomato juice) 2 tablespoons butter 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika 1 cup yogurt   Directions:   Place half of the vegetables in a greased baking dish. Season fish fillets with salt and pepper...

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Grilled Arctic Char with Eggplant and Tomato

[vc_row][vc_column width="1/4"][vc_single_image image="6067" img_size="full"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 4 4-oz. arctic char filets 4 tablespoons olive oil 1 small eggplant, sliced crosswise, skin on 3 medium heirloom tomatoes, different colors, sliced crosswise ½ cup fresh basil chiffonade To taste salt To taste freshly ground black pepper ½ cup balsamic vinegar, reduced by half Directions: Prepare charcoal grill...

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Smoked Fish Spread

[vc_row][vc_column width="1/4"][vc_single_image image="5916" img_size="full"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 1/2 pounds smoked fish 2 teaspoons minced onion 2 teaspoons finely chopped celery 1 clove garlic, minced 2 tablespoons finely chopped sweet pickle 1 1/4 cups mayonnaise 1 tablespoon mustard 2 tablespoons chopped parsley Dash of Worcestershire sauce Directions: Remove skin and bones from fish and flake well. Mix all ingredients...

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Smoked Rainbow Trout Fritatta

[vc_row][vc_column width="1/4"][vc_single_image image="6064" img_size="full"][vc_column_text] Serves 4 to 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 10 eggs 2 tbs butter ½ lb. smoked trout, flaked 2 scallions, thinly sliced, or ½ cup red onion, thinly sliced 6-8 asparagus spears, chopped 2 tbsp capers 1 tbsp fresh dill To taste salt To taste freshly ground black pepper Directions: Beat eggs by hand using whisk;...

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Spring Salad with Miso-Maple Arctic Char

[vc_row][vc_column width="1/4"][vc_single_image image="6054" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: ¼ cup miso ½ cup maple syrup 1 tablespoon ginger, finely chopped 2 (5 oz.) farmed arctic char filets 3 cups spring greens (i.e., arugula, watercress), washed 1 carrot, thinly sliced with mandoline or peeler 1 beet, thinly sliced with mandoline or peeler 3 tablespoons olive oil To...

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Root Vegetable Hash with Lake Herring

[vc_row][vc_column width="1/4"][vc_single_image image="6061" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text]Chef Scott Graden, The New Scenic Café, Duluth Runner-up Winning Recipe of the 2013 Lake Superior Fish Classic Vegetable hash Ingredients: 1 ounce Cooked red beets, small dice 1 ounce Cooked gold beets, small dice 1 ounce Roasted sweet potato, small dice 1 ounce Cooked Yukon gold...