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Fish Recipes

Apple Smoked Salmon Pate

In a food processor combine:
6 oz smoked salmon (remove the bones)
1 ts prepared horse radish
1/4 cup dry white wine
1/4 cup chopped apples
1/2 cup cream cheese
1 tsp dill weed
1 tbs toasted pine nuts
1 tbs capers

Pulse until all ingredients are well blended, but not pureed. Serve with rye toast, bagel chips or other favorite cracker.

Raspberry Marinated Salmon

Pour 3 tbs Kraft Light Done Right Raspberry Vinaigrette reduced fat dressing over 4 (4 oz) salmon fillets in a sealable plastic bag. Marinate for 30 min.
Remove salmon from dressing; discard dressing
Broil 2-4 in. from heat for 10-12 min. or until salmon flakes easily with a fork.
Makes 4 servings.

In small bowl beat beer and eggs, add flour, salt and pepper. Beat until smooth.
Dip fish into batter; allow excess batter to drip off. Fry at 375 degrees for 3-4 minutes
or until golden brown and fish flakes easily with fork. Drain slightly on paper towel.

Beer Batter Fish

1 Lb. fish fillets 1/2 cup beer
oil for frying 1/2 cup flour
1 egg 1/2 tsp salt and pepper

Broiled Salmon with Lemon Butter

1 lb salmon fillets cut into 4 pieces 2 Tbsp. butter or marg. melted
1/4 tsp dill weed 1 Tbsp. Lemon juice
1/8 tsp white pepper

Heat Broiler, and spray with non-stick cooking spray. In small bowl combine dill weed, pepper,
butter and lemon juice. Place fish on sprayed broiler pan; brush with dill mixture. Broil 2-4 inches from heat for 6-8 minutes or until fish flakes easily with a fork.

Smoked Salmon

1 C. Brown Sugar 1 C. non-iodized salt
1 Tbsp. Worchester sauce 1 Tbsp. Soy Sauce
1 Gallon Hot water

Fish preparation: I prefer to leave the skin on the salmon, this allows for easy removal from the smoker once done.
Brine fish for 24 hours. To make the brine, mix the above ingredients and mix thoroughly.

After brining rinse fish thoroughly, space the fish on the smoking racks adequately enough to allow air between the fillets. Depending on the size of the fillets and temperature of your smoker, time will vary but it usually takes between 4-6 hours.

1 hour before the fish is done lather with honey. (this is the secret)

Tips for the smoker: Always use a hardwood (hickory or mesquite work best). I always use the wet method.

Baked Perch Fillets

4 Medium Potatoes
1 Medium Onion
1 Cup Milk
1 Cup Mayonnaise

Cube potatoes, slice onion and place in casserole dish with fish. Combine milk and mayonnaise. Pour mixture over all. Bake at 350 for 90 minutes.

Pickled Pike - submitted by Brent Winebar

Cut up pike into small pieces. Soak in 1 cup pickling salt and 10 cups water for 24 hours.
Rinse and soak in white vinegar for 24 hours, drain. Mix 2 cups white vinegar, 2 cups white wine, 1 cup sugar, 1 cup water, and 0.5 tbsp pickling spice and bring to boil, simmer 5 minutes, cool. Cut up some onion, mix in jars with fish. Pour in liquid. Put on lid, refrigerate a couple weeks before eating.

Honey-Orange Marinade - submitted by: Harbor Haus, Copper Harbor, MI
(Great with Fish or pork!) Rating: ****Excellent

Indgredients:
2 c. orange juice
1 c. soy sauce
1 tbs. ketchup
1 tbs. olive oil
1 tbs. finely diced garlic
1 tbs. finely diced ginger
3 tbs. honey

Mix well. hint: do not marinate fish longer than 24 hours. It will become too salty.

Smoke Fish Brine - submitted by Ken Liimatta
4 Cups Water, Cup of Pickling Salt (no Iodine), Cup of Brown Sugar Mix Ingredients and submerge fish. Let sit in brine overnight. Smoke fish with wet hardwood smoking chips or blocks.

	Grilled Salmon with Honey Mustard Glaze 6 ounces salmon fillets brushed with oil 2 tbs of honey 2 pinches of dry mustard 2 tbs of water 2 tsp of soy sauce 1 pinch salt, to taste 1 pinch of black pepper, to taste In a bowl, combing honey, mustard, water, and soy sauce. Salt and pepper to taste. Brush one six ounce salmon fillte lightly with oil, season with salt and pepper. Grill each side for 2 to 3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once. Tabasco Trout 6 Trout fillets (about 1/2 lb each) 1/4 tsp pepper 1/2 cup melted fat or oil 2 tsp salt 1/4 cup lemon juice 1/2 tsp Worcesteshire sauce Tabasco sauce Paprika Combine ingredients, except paprika, in a small bowl. Place fillets in a greased, hinged wire grell or on skewers. Baste fish with sauce and sprinkle with paprika. Cook about 4 inches from hot coals for 5-6 minutes on each side, or until fish flakes easily when tested with a fork. Baste frequently. Sprinkle with paprika when serving.