Ingredients2 fillets, rainbow trout2 fillets, catfish1 lb., whole shrimp12 cherry tomatoes1 yellow pepper1 orange pepper1 zucchini1 red onion8 oz fresh mushrooms1/4 cup extra virgin olive oil Marinades or sauces of your choice MethodCut the fillets into about 1.5-inch chunks.Behead and devein the shrimp (leave the shells on to maximize...
SERVES 4 Ingredients1/4 pound sushi-grade salmon, 1/8-inch-thick, cut into 2-inch squares (about 12 pieces)1/4 cup plus 2 tablespoons low-sodium soy sauce (or gluten-free tamari)1 teaspoon fresh lime juice1 teaspoon fresh orange juice1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)1...
SERVES 4 Calories: 510 IngredientsSAUCE1/2 cup white wine1/2 cup orange juiceLarge pinch of saffronLarge pinch of sugar1 tablespoon of onion, mincedSalt2 tablespoons unsalted butter GREENS and FISH1 1/2 pounds of greens, such as spinach or kale3 tablespoons olive oil, dividedA splash of water, about 3 tablespoonsGrated orange zest Salt to taste1 1/2 pounds trout or salmon filletspurple cabbage and slice of orange, for garnish InstructionsMake the sauce:...
SERVES 2-4 (DEPENDING ON NUMBER OF FILLETS) Recipe by Tim Campbell, aquatic invasive species outreach specialist at Wisconsin Sea GrantSays Tim, "This is an easy spin on a classic BLT that makes it a bit heartier and dinner-worthy. I first tried a salmon BLT at a...
SERVES 4 Ingredients:4 lake trout steaks, about 1 inch thick¼ cup vegetable oilsaltfreshly ground black pepperLemon Mayonnaise1 cup mayonnaise3 tablespoons fresh lemon juice1/8 teaspoon cayenne pepper1/8 teaspoon salt3 tablespoons lemon zestDirections:In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend....
SERVES 8 Ingredients:4 lake trout fillets½ cup vegetable oil1/3 cup soy sauce¼ cup fresh lemon juice1 teaspoon lemon zest1 garlic clove, mincedDirections:In small bowl, combine oil, soy sauce, lemon juice, zest and garlic. Blend well. Place fillets in single layer in shallow baking dish. Pour marinade...
Ingredients: 1 whole rainbow trout (or salmon or other trout), butterflied½ pound greens (arugula, mizuna, tatsoi, baby kale or baby chard), washed and dried1 small russet potato1 lemon¼ cup really good olive oil1 tsp. dijon mustardKosher saltDirections:Preheat oven to 350°F. Season the fish inside and out...
