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 6)
Read More

Poor Man’s Shrimp

[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 1/2 pounds burbot (freshwater cod) fillets   Directions:   Freeze burbot for several days. (This will give it a shrimp-like consistency when cooked.) Thaw until fish is unfrozen but still firm. Boil water and seasoned (to taste) with salt, dill, caraway seeds or other spices. Add...

Read More

Poor Man’s Lobster

[vc_row][vc_column width="1/4"][vc_column_text] Serves 3 [/vc_column_text][vc_single_image image="7692"][vc_facebook][vc_tweetmeme][/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...

Read More

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,...

Read More
Cooked tilapia with a mango-cilantro salsa and two tomato slices on a glass plate.

Pan-Seared Tilapia with Mango Salsa

[vc_row][vc_column width="1/4"][vc_single_image image="7580" img_size="full"][vc_column_text] Serves 4 [/vc_column_text][vc_empty_space][vc_facebook][vc_tweetmeme][/vc_column][vc_column width="3/4"][vc_column_text]A Fish-o-licious Recipe! This recipe gained fame on The Fish Dish podcast. It is gluten-free. Ingredients: 2 ripe mangos (or 4 ripe peaches) 1 or 2 jalapeño peppers depending on how hot you like your salsa 1/2 red onion, diced 1/2 cup cilantro,...

Read More

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...

Read More

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...

Read More

Lake Michigan Fish Chowder

[vc_row][vc_column width="1/4"][vc_facebook][vc_single_image image="7118"][/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...

Read More

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...

Read More

Traditional Fish Boil

[vc_row][vc_column width="1/4"][vc_single_image image="7311"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1/2 pound whitefish or trout or other firm-fleshed fish per person (after cleaning) 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 basket   Directions:   Place potatoes and 1⁄4...

Read More

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 rainbow trout or similar fish 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...