Looking for new ways to prepare fish

48 posts / 0 new
Last post
Mac2's picture
Mac2
Offline
Joined: Friday, January 20, 2012 - 7:41pm
Looking for new ways to prepare fish

 Just looking for some new ideas on ways to prepare the almighty walleye for the dinner table! 
I have done the shore lunch way
Oven roasted with lemon and garlic
Grilled 
Does anyone have a go to recipe they are willing to share? 

BowHunter1527's picture
BowHunter1527
Offline
Joined: Friday, October 6, 2006 - 6:28pm

Boil em,
 I know at the north end tip of a peninsula in Wis the restaurants do it. Also have done it with pike before.

Its not to bad, just boil some water with salt and drop your fish chunks in, and wait till they float to the top. Then dip in butter with some salt and peper, or whatever you want.

"You can be a king or a street sweeper, but everybody dances with the Grim Reaper."

redeyes77's picture
redeyes77
Offline
Joined: Thursday, May 8, 2008 - 4:47am

i dont know if you want to try it with walleye, but i have tasted pike boiled in mt. dew, wasnt bad at all

i don't want to look back and say "gee i could have eaten that!"

BowHunter1527's picture
BowHunter1527
Offline
Joined: Friday, October 6, 2006 - 6:28pm

Thats ok, but it just taste like MT Dew to me.

Your right i dont think i could get myself to drop some walleye in the pot. Way to good just to boil. But does anyone put them on the grill. We do it with Salmon out of the big lakes. Just fillet out and leave the skin on and wrap the skin in foil. Some onions, lemon, salt, peper, and it makes for a great meal. I do miss me some down rigger fishing for big kings.

"You can be a king or a street sweeper, but everybody dances with the Grim Reaper."

Meelosh's picture
Meelosh
Offline
Joined: Friday, May 26, 2006 - 1:14am

I have done it like this before and I thought it was pretty good:

1. Pre heat grill
2. Make aluminum foil pouches of buy some if you feel like spending the money.
3. Put fish, sliced mushrooms, onions, and butter  in bag.
4. Put dry spices or, like I did, Louisiana hot sauce.
5. Seal bag.
6. Shake the hell out of it. 
7. Place on grill. Cooking time varied depending on how much beer I was drinking.
8. Open pouch carefully so you can use it as a plate (less dishes).
9. Enjoy. 

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

Horsager's picture
Horsager
Offline
Joined: Tuesday, August 12, 2003 - 12:00am

90 seconds on a Foreman grill with the seasoning of your choice. The fillets are then equally as good either on some garlic toast or in a Ceasar with a few fresh tomatoes and some fresh Parmesan.

This moment is a paradox, it's the oldest you've ever been as well as the youngest you'll ever be.



ARROW EM''s picture
ARROW EM'
Offline
Joined: Thursday, October 5, 2006 - 8:44am

1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

Double Lung em'

normp70's picture
normp70
Offline
Joined: Wednesday, August 31, 2005 - 3:14pm

you can also can do this with a back of nacho cheese doritos

Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

 Norm

Dying2Live
Offline
Joined: Wednesday, July 12, 2006 - 2:22pm

\Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

Im definatly trying this tomorrow sounds pretty darn good to me.

I like it fried in a pan with butter and season all. Make some scalloped potatos and some stuffing. Throw some fish, taters and stuffing on some toast with a slice of cheese.

YEP!

or wallywiches

double coat it with original shore lunch then cajun shore lunch, deep fry it throw on a toasted bun with a slice of lettuce and cheese then mix up some mayo and french dressing in a bowl and smeer some of that on the bun.

YEP!

So you got a bite...You detected the bite...You set the hook and the line is tight...And now your in for a fight...But whose gonna win?

"If you're too busy to hunt or fish then your just too busy"

Ristorapper's picture
Ristorapper
Offline
Joined: Thursday, December 27, 2001 - 12:00am

 Broiled fish AND taters

1 lb walleye, insert your other fish fillet type
2 Tablespoons butter (or margarine) melted
1 Tablespoon lemon juice
2 Tablespoons Ketchup (But insert your favorite BBq sauce as i do)
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon salt
1/8 teaspoon dry mustard
2 cooked pared medium taters,cut into 3/8 in. slices
2 more Tablespoons butter ( or Margarine) melted
3 Tablespoons grated parmesan Cheese

Thaw fillets if frozen.  cut into serving size pieces.  Set oven to Control Broil and/or 550 degrees F.  place fish on greased rack in broiler pan.   Mix 2 T butter, lemon juice, ketchup (bbq sauce)., Worcestershire sauce, salt and mustard.  Brush part of sauce on fish.  Broil fish with tops 4 " away from heat 8 minutes, brushing with sauce once or twice.    Turn fish, brush w/ remaining sauce.  ARRANGE tater slices on broiler rack.  Brush 2 T butter on taters and sprinkle w/ parmesan cheese.  Broil until fish flakes easily w/ a fork and taters are golden brown; about 5 minutes.    2 servings.  enjoy!!

NOT my favorite way to prepare walleye but u (as was i ) are looking for something different.     

pointertuck's picture
pointertuck
Offline
Joined: Wednesday, December 8, 2010 - 8:52am

I pan fried walleye in butter and shore lunch for batter half original and half cajun there was lots of left overs so the girlfriend decided to make homemade mac and cheese and mix it with the left over walleye casserole style and Wow was that yummy!!!!!

Horsager's picture
Horsager
Offline
Joined: Tuesday, August 12, 2003 - 12:00am

 

Meelosh Said:
I have done it like this before and I thought it was pretty good:

1. Pre heat grill
2. Make aluminum foil pouches of buy some if you feel like spending the money.
3. Put fish, sliced mushrooms, onions, and butter  in bag.
4. Put dry spices or, like I did, Louisiana hot sauce.
5. Seal bag.
6. Shake the hell out of it. 
7. Place on grill. Cooking time varied depending on how much beer I was drinking.
8. Open pouch carefully so you can use it as a plate (less dishes).
9. Enjoy. 

In place of the butter, Ranch or Caesar salad dressing works well too.

Toasting a little parmesan cheese on top for the last couple minutes of cooking adds a little flavor as well.

This moment is a paradox, it's the oldest you've ever been as well as the youngest you'll ever be.



1fisherman's picture
1fisherman
Offline
Joined: Thursday, March 9, 2006 - 8:12am

One of my favorite ways to prepare walleye that i havent seen many people do is... When you catch a decent sized fish, leave the skin on the fillet, throw it directly on the grill skin side down and spread a little butter, garlic, seasonal salt on the fillet. Grill until you can see it flaking. When you eat it it just flakes right of the skin...yum!!

Meelosh's picture
Meelosh
Offline
Joined: Friday, May 26, 2006 - 1:14am

 

Horsager Said:
 
Meelosh Said:
I have done it like this before and I thought it was pretty good:

1. Pre heat grill
2. Make aluminum foil pouches of buy some if you feel like spending the money.
3. Put fish, sliced mushrooms, onions, and butter  in bag.
4. Put dry spices or, like I did, Louisiana hot sauce.
5. Seal bag.
6. Shake the hell out of it. 
7. Place on grill. Cooking time varied depending on how much beer I was drinking.
8. Open pouch carefully so you can use it as a plate (less dishes).
9. Enjoy. 

In place of the butter, Ranch or Caesar salad dressing works well too.

Toasting a little parmesan cheese on top for the last couple minutes of cooking adds a little flavor as well.

Good idea. 

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

kdm's picture
kdm
Offline
Joined: Friday, September 5, 2008 - 4:32pm

Bake the fish without any seasoning, flake the meat into a bowl, add to a fresh garden salad with ranch (my favorite) dressing.  Great low cal lunch or whatever.

odocoileus's picture
odocoileus
Offline
Joined: Saturday, December 30, 2006 - 6:49pm

If you have a smoker, you can smoke walleye. It is like candy. Absolutely Delicious!!

Fillet the walleyes and leave the skin on (remove the ribcage)

Prepare a brine-

- Put enough water to cover your fillets into a large container (we use stainless steel).
-  (we usually do 5 fish so 10 fillets)

- Add enough canning salt in the water to float a raw egg (it will take a lot of salt to do this!!)

- Add 10-12 peppercorns (about 1 peppercorn for every fillet)

-Add 6-8 Bay leaves)

- Add the fillets and soak overnight (you do not want to soak more than 10-12 hours)

- Fire up your smoker to about 140-150

-Add hickory chips and smoke the fillets until they brown up and the tail starts to curl and the meat is flakey. Takes roughly 2 hours or so. ENJOY!!

CAUTION- these will go faster than cupcakes at Rosie O'Donnels birthday party!!!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

BOUTDOORS's picture
BOUTDOORS
Offline
Joined: Friday, July 23, 2010 - 11:27am

Grill it plain or flavored with McCormic Mojito Lime Marinade, top shelf of the grill on a piece of tinfoil works best for me.

Make a cucumber salsa
Peel, seed and dice 1/2 cucumber
Add 3/4 cup sour creem
1/2 tsp lemon juice
1 tsp dill

Optional - Red pepper flakes

I have this with the normal taco toppings on soft tortilla's.

Something different.

Chargers's picture
Chargers
Offline
Joined: Tuesday, April 7, 2009 - 11:01am

this is how my grandmother has made walleye for yrs.
salt/pepper the flour, coat fillets with flour and place in a 9.5X13 baking pan
pour whipping cream over the fillets, salt/pepper again and bake at 375 until cream starts to turn golden brown.
this goes great with spuds or i really like made with wild rice. my favorite way to make the rice is boil it the night before put in fridge over night. take carrots, onion, celery and saute, while this is happening take chicken stock and add stock and rice to pan and let simmer until stock reduces. you can add other seasoning that you like. the chicken stock/veggies give the rice a tremendous amount of flavor.

the best part of this is the fish is really quick and easy to make only 10min max to prep and 30-45 min to bake......


Chargers's picture
Chargers
Offline
Joined: Tuesday, April 7, 2009 - 11:01am

BOUTDOORS Said:

Grill it plain or flavored with McCormic Mojito Lime Marinade, top shelf of the grill on a piece of tinfoil works best for me.

Make a cucumber salsa
Peel, seed and dice 1/2 cucumber
Add 3/4 cup sour creem
1/2 tsp lemon juice
1 tsp dill

Optional - Red pepper flakes

I have this with the normal taco toppings on soft tortilla's.

Something different.

this sounds good, thanks for the idea.


bloodshot
Offline
Joined: Saturday, January 28, 2012 - 10:40am

where do i find a girlfriend like her???????

NodakAngler1's picture
NodakAngler1
Offline
Joined: Monday, July 26, 2010 - 3:56pm

I'm trying Lycanthropes recipe that he had a picture of last week, only using walleye instead of chicken. If memory serves-onions, peppers, and Walleye, along with pineapple, fried in olive oil. Add fajita seasoning and sweet and sour sauce?. Will try tonite, gonna also add fresh mushrooms.

John Browning=GENIUS
NDA Rocks!

PerchSearch's picture
PerchSearch
Offline
Joined: Friday, February 3, 2012 - 6:27pm

You can also use a mix of ritz and saltine crackers. I put them in a blender so it is a very fine breading. Add a little pepper and garlic salt.
I also beer batter mine, mix egg, pepper, garlic salt, onion powder and paprika. Then add some flour to make a stiff dough, and then add the beer to thin to right consistency. Dip the filets in flour and then the batter and deep fry.

normp70 Said:
you can also can do this with a back of nacho cheese doritos

Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

PerchSearch

BOUTDOORS's picture
BOUTDOORS
Offline
Joined: Friday, July 23, 2010 - 11:27am

  said: "You can also use a mix of ritz and saltine crackers. I put them in a blender so it is a very fine breading. Add a little pepper and garlic salt."

This is also one of my favorite ways to fry fish.  Butter flavoring,and crispy. I have to say good call on the blender/food processor to crush them.  i used a gallon ziplock and a rolling pin or glass to get the job done.  Even crushing some crackers and putting them in shorelunch makes it taste better.

measure-it
Offline
Joined: Tuesday, January 27, 2009 - 4:00pm

Rinse and pat dry the fillets, coat lightly but thoroughly with mayo (not Miracle Whip), salt and lemon- pepper, garlic and onion powder, and fry or broil until the fish flakes easily--don't overcook til dry!  Serve with a fresh salad, garlic toast, and au gratin potatoes.  Add your favorite cold one and---WOW!!!!

Horsager's picture
Horsager
Offline
Joined: Tuesday, August 12, 2003 - 12:00am

 

PerchSearch Said:
You can also use a mix of ritz and saltine crackers. I put them in a blender so it is a very fine breading. Add a little pepper and garlic salt.
I also beer batter mine, mix egg, pepper, garlic salt, onion powder and paprika. Then add some flour to make a stiff dough, and then add the beer to thin to right consistency. Dip the filets in flour and then the batter and deep fry.


PerchSearch Said:

 I have been fishing for years, and personally don't care to eat fish at all. There is nothing wrong with a fisherman that likes to catch them just for the thrill of it and let them go. 

Which is it?  You eat fish, or you don't?

This moment is a paradox, it's the oldest you've ever been as well as the youngest you'll ever be.



slammn salmon's picture
slammn salmon
Offline
Joined: Tuesday, January 11, 2011 - 7:45pm

I like it many ways but for boiling i usually have fish vac packed. fill frying pan w couple inches of water and put the pack in flat. Longer u boil more firm fish gets. If u want seasoning u can just add when done.

 

muddy11's picture
muddy11
Offline
Joined: Friday, April 29, 2011 - 10:36am

Take a sheet of aluminum foil, butter it.  2 or 3 fillets on a sheet, season with whatever; lemon pepper is pretty good this way.  Fold the aluminum closed making a square.  Preheat the grill to around 500.  Grill 3 minutes per side.  I've stopped battering and frying walleye after someone showed me this way to cook them. 


odocoileus's picture
odocoileus
Offline
Joined: Saturday, December 30, 2006 - 6:49pm

muddy11 Said:
Take a sheet of aluminum foil, butter it.  2 or 3 fillets on a sheet, season with whatever; lemon pepper is pretty good this way.  Close fold the aluminum over making a closed square.  Preheat the grill to around 500.  Grill 3 minutes per side.  I've stopped battering and frying walleye after someone showed me this way to cook them. 

 This is a great alternative to frying fish! I also add some old bay seasoning and a splash of white wine and some sliced onions. Delicious!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

Colonel Angus's picture
Colonel Angus
Offline
Joined: Friday, March 23, 2012 - 9:48am

http://www.tonydean.com/pages/posts/perch-florentine36.php

This is really good and works well with walleye too.  I like to add some diced tomatoes to this recipe.

"An unarmed man can only flee from evil, and evil is not overcome by fleeing from it" Jeff Cooper

svnmag's picture
svnmag
Offline
Joined: Sunday, November 3, 2002 - 12:00am

FYI Col,

Your avatar is awesome and I quit G&A when Col Cooper died.

 Nuke the Whales

Crackshot.'s picture
Crackshot.
Offline
Joined: Tuesday, July 14, 2009 - 11:53pm

 Chowder hits the spot once in a while.   Most of the time I google several  recipies and use bits and pieces from each one.  A pinch or two of instant  potatoes will make it as thick as you want it.   Good Stuff. 

 

 

 

Life is good
 

 

 

 

bigwrench's picture
bigwrench
Offline
Joined: Monday, August 27, 2007 - 9:11pm

This is our favorite way to prepare fresh fish when we are camping, pretty easy and tastes great.

Make a "pan" out of tin foil, about like a cookie sheet. 
Set on grill and spread cut onions on foil and put butter chunks (about 1/4" thick) all around foil. Usually about a half a stick for 3 to 4 fillet. Sprinkle with McCormick's Montreal Chicken Seasoning.
Let onions cook until almost done the set fillets on and more seasoning. When fish is done enjoy.
Wife isn't real big on lemon pepper so we gave this a try one day and man did we love it.

We also like to follow the baking instructions on the Fryin Magic box. Kids love it and its also a little healthier than all the butter to. Made some yesterday thinking I would have some left overs for sandwiches today and the family scarfed it all up along with some homemade tarter sauce. Oh well, what do you do!!

I guess my definition of change just ain't the same!

passiton's picture
passiton
Offline
Joined: Monday, November 28, 2005 - 10:55am

Here is one of my favorites.  I just don't catch many fish so I don't use it that often:(

- crush up a bunch of tortilla chips pretty fine
- add chili powder to crushed tortilla chips to taste
- grease baking pan
- coat fillets with oil of your choice
- dredge fillets in crushed tortilla chips & chili powder
- place on baking sheet and bake around 325 until almost cooked-maybe 20 minutes
- remove pan and drip some lime juice over fillets
- spoon salsa of choice over fillets
- return to oven until salsa is hot and fillets are cooked(meat will start to open)
- sprinkle cheddar cheese on fillets just before pulling out of oven until melted

Pretty easy and tastes awesome  

Life is tough; its tougher if you're stupid!!!!

vanhookguide's picture
vanhookguide
Offline
Joined: Thursday, July 9, 2009 - 10:46pm

I spray the grill with non-stick, and put the fillets directly on an extremely hot grill, cook for a couple minutes cut side down, then flip to the skin side, turn the grill down and finish. If you cook it too long on the first side, you have problems with the fish falling apart. Get it turned early and use a large spatula, works great. Season with garlic salt or lemon and herb or your fav.

5575's picture
5575
Offline
Joined: Thursday, November 20, 2003 - 12:00am

My favorite, we call it walleye supreme.

Cut your fillets into chunks
Take your glass baking pan and cover it with olive oil, butter,pam .
Spread your chunks of fish on it and spread cut up onions and green peppers over that.
Take  equal parts sour cream and cream of mushroom soup and mix them together in a big bowl "enought to evenly cover the sheet of fish" Take that and spread it across your fish in the pan. Now take a bunch of shredded cheese and cover  that over the other stuff in the pan. You stayin with me?

Put this in the oven and bake it at 425 for 45 min.

Remove from oven and spread crushed crutons over the entire hot dish.
Let it cool down a little bit and have at it!

 

"Any man who thinks he can be happy and prosperous by letting the American Government take care of him;better take a closer look at the American Indian."
Henry Ford

 

Kota's picture
Kota
Offline
Joined: Saturday, March 17, 2007 - 8:23am
iluvswnd's picture
iluvswnd
Offline
Joined: Tuesday, November 9, 2004 - 12:00am

 

5575 Said:
My favorite, we call it walleye supreme.

Cut your fillets into chunks
Take your glass baking pan and cover it with olive oil, butter,pam .
Spread your chunks of fish on it and spread cut up onions and green peppers over that.
Take  equal parts sour cream and cream of mushroom soup and mix them together in a big bowl "enought to evenly cover the sheet of fish" Take that and spread it across your fish in the pan. Now take a bunch of shredded cheese and cover  that over the other stuff in the pan. You stayin with me?

Put this in the oven and bake it at 425 for 45 min.

Remove from oven and spread crushed crutons over the entire hot dish.
Let it cool down a little bit and have at it!

I'm going to have to try this out. It looks like a combination of a few different recipes that I like so it's got to be good.

J

Grizzly Bear
Offline
Joined: Saturday, March 11, 2006 - 6:04pm

normp70 Said:
you can also can do this with a back of nacho cheese doritos

Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

I use garlic Sun Chips.

Grizzly Bear
Offline
Joined: Saturday, March 11, 2006 - 6:04pm

Grizzly Bear Said:

normp70 Said:
you can also can do this with a back of nacho cheese doritos

Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

I use garlic Sun Chips.

Grizzly Bear Said:

normp70 Said:
you can also can do this with a back of nacho cheese doritos

Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

I use garlic Sun Chips.

I meant French Onion Sun Chips.

Walleye Wrangler's picture
Walleye Wrangler
Offline
Joined: Wednesday, April 7, 2010 - 1:19pm

passiton Said:
Here is one of my favorites.  I just don't catch many fish so I don't use it that often:(

- crush up a bunch of tortilla chips pretty fine
- add chili powder to crushed tortilla chips to taste
- grease baking pan
- coat fillets with oil of your choice
- dredge fillets in crushed tortilla chips & chili powder
- place on baking sheet and bake around 325 until almost cooked-maybe 20 minutes
- remove pan and drip some lime juice over fillets
- spoon salsa of choice over fillets
- return to oven until salsa is hot and fillets are cooked(meat will start to open)
- sprinkle cheddar cheese on fillets just before pulling out of oven until melted

Pretty easy and tastes awesome  

We use something similar to this, but even easier.  Place fillets on tinfoil.  You can put a little butter/pam on the tinfoil but not necessary.  Over the top of the fillets pour salsa of your choice.  Over the salsa coat with as much Mexican 4 cheese graded cheese as you like and wrap up the tinfoil.  Place on the grill and cook exactly like you would with butter and onions.  Its done when it flakes.  Enjoy!

scary man's picture
scary man
Offline
Joined: Saturday, April 23, 2011 - 9:32pm

fry daddy and shore lunch, the only way to go.

free thinker = no thinker

odocoileus's picture
odocoileus
Offline
Joined: Saturday, December 30, 2006 - 6:49pm

Had some leftover fish for lunch. I cut/shredded it up, added some mayonnaise, pickles, onion, salt and pepper, and a little bit of cajun, toasted some bread and made a fish salad sandwich. It was delicious!!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

camoman89's picture
camoman89
Offline
Joined: Sunday, November 21, 2010 - 7:24pm

Probably going to catch a little hell for this, but...

-Fillet your fish and no matter the size be sure you "zipper" them, meaning remove the dark colored meat (lateral line) because the portion of the fillet on each side of this line will cook differently.  Always cook similar pieces together.
-Next take however many pieces of fish (all of the same cut) you will eat and lay them on a microwave safe plate (this is where things get interesting) but be sure not to overlap any of the fillets - this method is quick so you can eat plate after plate of fish
-Put a little butter on the plate and season how you like (salt, pepper, lemon pepper, italian seasoning, cajun, etc.) - personally I like cajun with just a little bit of italian
- put the plate in the microwave and depending on your microwave and how thick the fillets you are cooking are you should cook 3-5 minutes (do not need to flip the fish), or until the fish basically falls apart when your run your fork over it

Enjoy!

I thought the same thing as most of you are probably thinking after reading that, fish in the microwave, no way, but don't knock it until your try it.  Quick and easy and tasty.
 

"No, I'm not a good shot, but I shoot often." - TR

throwinglead
Offline
Joined: Friday, March 18, 2005 - 2:06pm

Cooked up some northern last night. cut int to 4 inch square pieces. removed all the red meat also.  placed the pieces on a baking sheet. sprinkled with salt, pepper, onion powder, and cajun seasoning and then drizzled them with Italian dressing.  Broiled them for 10 minutes and they were tasty. Don't over do the broil or they will get tough and chewy. Flaky and a little crispy at the same time. did not need any extra sauce. Put this over salad one other time with a olive oil, mustard,  and balsamic vinegar dressing and it was also very good.

 

odocoileus's picture
odocoileus
Offline
Joined: Saturday, December 30, 2006 - 6:49pm



Made a blackened walleye sandwich, it was awesome. Got the recipe from the late great Tony Deans website. Recipe is for pike, but I used walleye instead. Also used wheat hoagies instead of sesame buns, and didnt have a cast iron skillet so just used a heavy pan and turned out great!!

http://www.tonydean.com/pages/posts/mortrsquos-cajun-blackened-pike-sand...

INGREDIENTS - Serves Six

2 northern pike filets - 8 pound fish
2 pound unsalted butter
Cajun Seafood seasoning
Ranch dressing
20 cloves, minced garlic
Romaine lettuce
2 large sliced tomatoes
Six large sesame seed buns

PREPARATION

Start by heating a black, cast iron skillet. You must do this outside, unless your home is equipped with a commercial grade vent system. Why? There’ll be a lot of smoke. Do it in your kitchen and every smoke alarm in the house will go off.

Use either a propane gas stove, or if you want to use your gas grill, remove the cooking rack and place the pan directly on top of the cooking element.

Heat the black pan until it turns grayish white. On a gas grill, this will take about 45 minutes.

Cut each filet into three equal size pieces.

Combine one full pound of unsalted butter with the garlic and melt in a separate pan.

Sprinkle Cajun seafood seasoning heavily over the fish. Press the seasoning into the fish with a spoon. Turn the filets and repeat on the second side.

Prepare Cajun ranch dressing by adding Cajun seasoning to ranch dressing to taste.

When the pan is gray-white hot, dip the filets into the butter/garlic mix and then into the hot pan. Allow one minute of cooking per side. Remove from the pan. The filets will be blackened on the surface, but moist and delicious on the inside.

Place a filet on a half bun, along with a sliced tomato and lettuce, then spread the other half of the bun with Cajun ranch dressing.

Friends, this is the finest sandwich I’ve ever enjoyed. And one of these days very soon, we’ll add the recipe for Mort’s Cajun Gumbo.

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

Captain Ahab's picture
Captain Ahab
Offline
Joined: Monday, December 1, 2008 - 8:18pm

camoman89 Said:
Probably going to catch a little hell for this, but...

-Fillet your fish and no matter the size be sure you "zipper" them, meaning remove the dark colored meat (lateral line) because the portion of the fillet on each side of this line will cook differently.  Always cook similar pieces together.
-Next take however many pieces of fish (all of the same cut) you will eat and lay them on a microwave safe plate (this is where things get interesting) but be sure not to overlap any of the fillets - this method is quick so you can eat plate after plate of fish
-Put a little butter on the plate and season how you like (salt, pepper, lemon pepper, italian seasoning, cajun, etc.) - personally I like cajun with just a little bit of italian
- put the plate in the microwave and depending on your microwave and how thick the fillets you are cooking are you should cook 3-5 minutes (do not need to flip the fish), or until the fish basically falls apart when your run your fork over it

Enjoy!

I thought the same thing as most of you are probably thinking after reading that, fish in the microwave, no way, but don't knock it until your try it.  Quick and easy and tasty.
 

I have a mean microwave recipe that sounds almost the same.  Like you said......don't knock until tried.

"Diligence is the mother of good luck."

"The constitution only gives people the right to pursue hapiness.  You have to catch it yourself."

"Well done is better than well said."

"Beer is living proof that God loves us and wants us to be happy."

All by:  Benjamin Franklin.

"The solution to any problem - work, love, money, whatever - is to go fishing, and the bigger the problem, the longer the trip should be."

Author: John Gierach

TrophyTaker's picture
TrophyTaker
Offline
Joined: Wednesday, September 21, 2011 - 1:16pm

measure-it Said:
Rinse and pat dry the fillets, coat lightly but thoroughly with mayo (not Miracle Whip), salt and lemon- pepper, garlic and onion powder, and fry or broil until the fish flakes easily--don't overcook til dry!  Serve with a fresh salad, garlic toast, and au gratin potatoes.  Add your favorite cold one and---WOW!!!!

I use this as well for salmon mayo w salt and pep , lemon, garlic powder mix well coat fillets w mixture and top w itailian bread crumbs put on george forman for 1.5 min or untill flakes nice and a busch light ..good to go!

TrophyTaker's picture
TrophyTaker
Offline
Joined: Wednesday, September 21, 2011 - 1:16pm

Mac2 Said:
 Just looking for some new ideas on ways to prepare the almighty walleye for the dinner table! 
I have done the shore lunch way
Oven roasted with lemon and garlic
Grilled 
Does anyone have a go to recipe they are willing to share? 

Mac2,
My favorite way is actually a walleye breakfast, but you can eat it any time as well.

Dice up potatos in quarters season with garilc salt and lowreys?sp?
dice up onions,
fry taters and onions,mushrooms, in extra virgin olive oil till golden crisp, and onions are carmalized
while cooking taters mix a bowl of eggs and salt and pep,
cut walleye into 2 in chunks soak in eggs till taters are finished getting crisp
pour egg walleye mix over taters in pan, cook for 1.5 min then flip another 1.5 and fish is done
sprinkle w shredded cheese.
enjoy.
this works well for shore lunch too,
The first time I said to my wife we're having fish for breakfast she wasn't impressed untill she tried it. Now I mention it and she starts dicing taters and onions telling me to hurry up and get the fish ready :)