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

Read More

Fishes on Sticks (a.k.a. Fish-Kabobs)

Ingredients 2 fillets, rainbow trout 2 fillets, catfish 1 lb., whole shrimp 12 cherry tomatoes 1 yellow pepper 1 orange pepper 1 zucchini 1 red onion 12 oz fresh mushrooms 1/4 cup extra virgin olive oil Marinades or sauces of your choice   Method Cut the fillets into about...

Read More

Sriracha Mayo Sauce 

You'll want to dip sushi and other foods into this kicker of a sauce. ½ cup mayonnaise  2 tablespoons sriracha, more or less depending on preferred spiciness 1 tablespoon freshly squeezed lime juice (substitutes: lemon juice, apple cider vinegar, soy sauce or tamari)   Consider adding a...

Read More

Citrus-Ginger-Sesame Sauce

Perfect for salmon sashimi! 1/4 cup plus 2 tablespoons low-sodium soy sauce (or gluten-free tamari) 1 teaspoon fresh lime juice 1 teaspoon fresh orange juice  1/4 pound sushi-grade salmon, 1/8-inch-thick, cut into 2-inch squares (about 12 pieces) 1/4-inch piece of fresh ginger, sliced paper-thin and...

Read More

Trout with Orange Saffron Sauce

Serves: 4 Calories: 510  Ingredients SAUCE 1/2 cup white wine 1/2 cup orange juice Large pinch of saffron Large pinch of sugar 1 tablespoon of onion, minced Salt 2 tablespoons unsalted butter GREENS and FISH 1 1/2 pounds of greens, such as spinach or kale 3 tablespoons olive oil, divided A splash of water, about 3 tablespoons Grated orange zest  Salt to taste 1 1/2 pounds trout...

Read More

Tim’s Salmon BLT

[vc_row][vc_column width="1/4"][vc_single_image image="6605" img_size="full"][vc_column_text] Serves 2-4 (depending on number of fillets) [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text]Recipe by Tim Campbell, aquatic invasive species outreach specialist at Wisconsin Sea Grant Says Tim, "This is an easy spin on a classic BLT that makes it a bit heartier and dinner-worthy. I first tried a...

Read More

Grilled Lake Trout with Lemon Mayonnaise

[vc_row][vc_column width="1/4"][vc_single_image image="6520" img_size="full"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 4 lake trout steaks, about 1 inch thick ¼ cup vegetable oil salt freshly ground black pepper Lemon Mayonnaise 1 cup mayonnaise 3 tablespoons fresh lemon juice 1/8 teaspoon cayenne pepper 1/8 teaspoon salt 3 tablespoons lemon zest Directions: In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside...

Read More

Grilled Marinated Lake Trout with Herb Butter

[vc_row][vc_column width="1/4"][vc_single_image image="6518" img_size="full"][vc_column_text] Serves 8 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 4 lake trout fillets ½ cup vegetable oil 1/3 cup soy sauce ¼ cup fresh lemon juice 1 teaspoon lemon zest 1 garlic clove, minced Directions: In small bowl, combine oil, soy sauce, lemon juice, zest and garlic. Blend well. Place fillets in single layer in shallow...

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...

Read More

Fisherman’s Brunch

[vc_row][vc_column width="1/4"][vc_single_image image="6484" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 cup cooked flake fish (lake trout or rainbow trout are good options) 8 frozen tart pastry shells or 1 9-inch pie shell ½ cup grated Swiss cheese 1 tablespoon finely chopped onion 4 slightly beaten eggs 1 teaspoon salt 1 teaspoon pepper Paprika Directions: Bake pastry shells at...

Read More
Crispy Arctic Char

Crispy Salmon with Roasted Squash and Kale Chips

[vc_row][vc_column width="1/4"][vc_single_image image="6406"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Kale Chips Ingredients: 1 bunch kale, washed and dried 1 tablespoon olive oil 1 tablespoon lemon juice ½ teaspoon sea salt (or more to taste) optional grated parmesan cheese Directions: You can make these ahead of time. Preheat oven to 325°. Remove stalks and tear or cut kale into 1-inch-ish...