Use fresh fish to make this creamy pie topped with pastry. A filling of shrimp, hake and salmon with a crumbly topping makes this pie extremely tasty
Use a fajita seasoning mix for these fish tacos to get all the needed flavors without buying separate spice jars. Served with a spicy Baja sauce, they take only 20 minutes to prepare.
These cakes make a great party appetizer or a lunchtime dish, highlighted with fresh horseradish yogurt.
A company-worthy fish dinner with lemon, capers and almonds. Recipe is from the newspaper.
The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.
This recipe is a copycat of one served at Trilogy restauran in California. Adapted from "CA Wine Country Cooking Secrets." I haven't tried this yet. Recipe requires knowledge of how to use a steamer.
found in Light and Tasty Magazine.
From The Winemaker Cooks by Christine Hanna
Dodge County Extention 1976 made with canned salmon and Grands biscuits.
I have loved this recipe since I was a child. I learned this from my mother and I hope everyone will enjoy. This is also a pretty simple recipe so it won't take long to make.
Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**
A lovely fish dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
"A flash in the pan and out come trout that Hemingway said"can't be bettered". These are stuffed with a lemon-flavored onion and parsley mixture, then coated and fried in bacon drippings until golden". Taken from Sunset Seafood Cookbook. These are wonderful!
This recipe is so delicious, even when served cold. Gluten free and wheat free. you can use some grated cheddar instead of the tofu cheese.
This is for anyone who has ever been to Door County, Wisconsin and attended a fish boil, an outdoor event held every night in the summer. Fish and potatoes are boiled outdoors in a huge kettle. This recipe, courtesy of Sheila Lukins from her "USA Cookbook" adapts the method for the indoor cook. It's best to use a 5 gallon pot with a removable insert (steamer or pasta insert.)
This recipe is easy and simple. I often add shredded cheddar and green onions to spice it up. You can switch out canned salmon for the tuna.
My husband doesn't like "fishy" tasting fish, but loves this recipe. I also like to use red peppers because I prefer that color to the yellow.
This is another experiment of mine. Came up with it one night when I wanted something simple and fast. I like dill sauce but this was a fun twist.
Cook time may be less at sea level, since this is a high altitude recipe from the Colorado Cache cookbook.
Another tasty way to use zucchini in a main dish. You can use fish fillets of your choice.
A different twist on halibut.
If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002.
This is from the British Trout Association. I haven't had a chance to try this yet but it sounds good
This is wonderful tasty stew!!