Gamefish

GAMEFISH

BASS

BROILED BASS

Serves 8

4# bass
2 t salt
1/4 t pepper
1/2 c butter

Use whole pan-dressed fish or fillets. Sprinkle with salt and
pepper. Place on foil or greased broiler pan skin side up.
Brush with butter or with half butter and half lemon juice.
Place 2 to 3" from source of heat and broil 5-7 minutes or
until lightly browned. Baste with butter; then turn carefully.
Baste again and broil 5-7 minutes or until fish flakes easily
when tested with a fork.

Microwaved HEARTY BASS STEW

Serves 3 or 4

cooking time about 30 minutes

2 T oleo
1/2 c rutabaga, cubed and pared
1/4 c onion, chopped
1-1/2 c fish stock, strained or chicken broth
2 tomatoes, peeled, quartered
2 ears corn on the cob, cut in 1 -1/2" pieces
1/2 t basil, dried
1/2 t oregano, dried
1/2 t salt
1# fish fillets or steaks, poached and chilled
1 medium zucchini, cut in 1" pieces

In a casserole dish combine oleo, rutabaga and the onion.
Cover and MV on High for 5 minutes or until the onion is
tender. Stir in fish stock or broth - salt. Cover and MV on
High until the vegetables are barely tender about 18 - 20
minutes stirring once. Break the fish into chunks. Now add the
fish to the casserole with the zucchini. Cover and MV on High
for 3 - 4 minutes or until the fish is heated through and the
zucchini is crisp-tender.

Check in this website Chowder, Gumbo, Soup, and more Stews

NO NAME BASS

Serves 3

2 or 3# bass
1/4# butter
lemon juice
1 T dry white wine
salt, pepper and paprika
Parmesan cheese

Fillet fish and season. Put butter in shallow baking dish in
hot oven 400-500 degrees until browned. This gives the distinctive
flavor. Place fillets flesh side down in sizzling hot butter
and return to oven for 10-15 minutes. Turn with spatula and
baste with juice. Sprinkle each piece with lemon juice - paprika.
Return to oven until done, approximately 5 minutes. Put under
the broiler and broil quickly. Baste fish with sauce and serve
in sauce.

THIS RECIPE IS GOOD FOR ANY FISH.

FISH NUGGETS

Serves 4

(can be made with bass, and freshwater or saltwater fish)
3 c flour
1 t pepper
1 can sweetened condensed milk
4 c water
2 eggs
breading - check out this website
1 T lemon pepper
1/2 c powdered sugar

Can be made as a fillet or nuggets. The nugget should be a nice chunk to hold a toothpick.

A great appetizer as well.

Preheat oven to 375. Combine all dry ingredients in a medium bag. Combine all wet ingredients in a deep dish pie plate, mixing well. Dip fish into the wet solution, then place in dry mixture, evenly coating fillet or nuggets. Place fish on a vegetable spray-coated cookie sheet. Spray fish with a coat of spray
and bake for 7 minutes then turn before baking an additional 5 minutes. Serve warm.

SWEET-SOUR

Serves 2

1 large or small-mouthed bass 1-1/2 to 2# dressed bass
1 T dry sherry
few slices ginger root
1/2 c sugar
1/3 c cider vinegar
1 T soy sauce
1/4 t ginger root juice
2 T cornstarch
1 clove garlic, crushed (opt)

Rinse fish in cold water and drain. Slash crosswise on each side along
the backbone in the meaty part, making three equal diagonal cuts for
even cooking. Bring enough water to boil in large oval roasting pan or
other shallow pan to completely cover fish.

Lower fish gently into the boiling water and add sherry and ginger
slices. Cover tightly and remove at once from heat. Let stand 15-20
minutes (fish will be cooked). Meanwhile, combine remaining ingredients
in small saucepan and cook, stirring, until thickened. Discard garlic, if used.

Remove fish carefully to the serving platter and pour hot sauce over
the top.

NORTHERN

FISH JERKY
Crappies, pike, sunfish, bass (fish low in fat)

Check the Fish Substitution Chart at the beginning of this website. Find a Saltwater fish low in fat.

Fish should be filleted and skinned, if the skin is tough. Cut the fillets into strips, making them as thin as possible. A good size is 1x6x1/4” thick. Small fish such as smelt need only be cleaned and halved the small bones can be eaten) and they’re ready to dry.

Dried fish may not sound appetizing to most folk, except maybe to tough mountain men, so adding a little extra flavor will make the jerky more appealing. The fish strips can be dipped in a solution of water, salt, sweetening, and spices according to your tastes. You might want to dip the fish in soy sauce or a homemade flavoring. Soak the strips for a few minutes, drain off the excess liquid, and place in the smoker.

You can put the strips directly on the smoker rack or hang with toothpicks like the beef jerky. Drying fish at a low temperature preserves more nutrients than drying at a high temperature. If the temperature is too high you’ll end up with baked fish.

P.S. We haven’t tried this, so check often after a couple hours.

SMOKED HERBED

2# fish fillets
8 oz bottle Italian salad dressing
2 t salt
2 c herb-seasoned stuffing mix, finely-crushed
1/2 t oregano
1/4 c parsley, chopped

Cut into serving-size portions. Place fish in a single layer in a shallow baking dish. Pour dressing over the fish and let stand 30 minutes. Remove fish from sauce and sprinkle with salt. Combine stuffing mix andspices. Roll fish in mixture and place on well-greased grill inside smoke oven. Cook in a slow oven at 200degrees F., for approximately 1 hour or until the fish flakes easily when tested with a fork.

TROUT

WHOLE LAKE TROUT on a Weber grill

6 - 10# lake trout
cooking oil
salt and pepper
lemon butter, optional

Cut head and tail from fish, if desired. Clean fish, drain and pat dry with paper towels.

Prepare kettle for smoke cooking (no water needed). Place a piece of foil (approx. 18" x 20") across the center area of cooking grill and puncture it with holes using a two tined fork. Brush the surface of foilwith oil and place the fish on the foil. Brush fish with oil and season with salt and pepper.

Smoke cook for 2 hours or until thickest part flakes easily with a fork. Fish should be turned over half way through cooking time.

Serve with lemon butter if desired.

Lemon Butter
1 c melted butter
1/4 c lemon juice
1 T parsley, minced
1/4 t salt

BARBECUED ON THE GRILL

Serves 4

2 trout fillets
4 T margarine or butter
1 large onion
3/4 c bottled barbecue sauce
1/4 cup honey

Measure a doubled aluminum foil sheet large enough for the trout fillets. Use two large pieces, one for the top and one for the bottom. Rub the foil with the margarine/butter. Cut the onion into slices and place half of the separated rings on the aluminum foil. Place the trout fillets on top of the onion. Mix the honey with the barbecue sauce and pour the mixture on top of the fillets. Place the remainder of the onion slices on top of the fillets. Place on top another piece of aluminum foil. Crimp the edges of the aluminum foil to enclose the fillets. Place the aluminum foil package on a hot grill. Grill for 5 minutes per side.

Submitted from friend, Judie Duff, a friend from Arcadia Village in Florida

BASIC PAN-FRIED TROUT

Serves 2

cornmeal
salt and pepper

Coat dry trout with mixture of cornmeal, salt and pepper to
taste. Place in vegetable oil to half of trout depth.
(Oil should be hot but not smoking). Arrange trout so they're
not touching in pan. When golden brown, turn with spatula
and cook other side. Turn only once. Serve on heated dish,
plain or with a sauce.

BROILED LAKE TROUT

1/2# per person

Split trout into two fillets; remove backbone.Wash thoroughly and remove all traces of bloodor membrane. Place in salt solution made in proportion
of 2 tablespoons salt to 1 cup water; let stand 8 - 10 minutes.

Preheat broiling oven about 10 minutes before
using. Oil heated broiler pan.

Brush fish with oil in which pepper has beenstirred. Amount of oil required
will be about 1/4 cup with 1/4 t pepper. Place rout on the broiler pan, skin side up, about 2" below heat unit. After 5 minutes skin should be turning brown. Baste.

Cook until skin is well browned; turn fish flesh side up. Baste again; cook until flesh sideis well browned. Remove to hot platter; butter top of fish.

Garnish to taste; crisp lettuce leaves, lemon slices and parsley are suggested.

Microwaved PAN-FRIED FILLETED TROUT

Yield: 2 - 8 oz trout

Tie one whole trout together with string.

1/4 c milk

1/4 c yellow cornmeal

1/4 c packaged biscuit mix

1/4 c all-purpose flour

1 T sesame seeds

1/2 t paprika

1/2 t celery salt

1/8 t onion powder

fish fillets, 1/4" to 1/2" thick

1/4 c vegetable oil

Pour milk into a pie plate. In another pie plate, mix together the cornmeal

and the biscuit mix - onion powder. Dip the fish into the milk to moisten both sides; shake off excess milk. Dip in cornmeal mixture, coating both sides. Preheat a browning skillet for 6 minutes. Add the oil and MV the trout on High for 2 minutes. Turn trout over and MV another 2 minutes on High or until the center of the fish is beginning to flake when tested

with a fork.

TROUT FILLETS w/CRABMEAT SAUCE
(can be made with catfish)

Serves 4

6 - 6 oz. fillets
1/2 c shallots or green onions, chopped fine
1/2 c milk
3 T flour
8 oz. sour cream
1/2 stick butter (butter is better)
1# lump crabmeat
salt and pepper to taste

Saute onions in butter until soft. Add flour and smooth into butter,
do not brown. Add milk, stirring and creaming continuously to prevent
lumping and burning. Add the sour cream and crabmeat. Remove from heat.
Brush fillets with butter and place on a greased cookie sheet or in
baking dish. Spoon an equal amount of the crabmeat sauce on each fillet.
Bake 30 minutes at 350. Garnish with parsley, lemon and paprika.

WALLEYE

BAKED WALLEYE with VEGETABLES

Serves 4

1 small onion, thinly sliced
1 T olive oil
2 zucchini small, julienned
1 c fresh mushrooms, sliced
1/4 t pepper
1/8 t garlic powder
2 T lemon juice
2 T Parmesan cheese, grated and divided
4 walleye fillets - 6 oz. each
1 T butter, melted

Soak onion in oil over medium heat for 2 minutes. Stir in zucchini and
mushrooms. Cook and and stir 2 minutes longer. Sprinkle with pepper and
garlic powder; stir in lemon juice. Cook and stir 30 seconds longer.
Remove from the heat; stir in 1 T Parmesan cheese. Place the fillets in
a 12 x 9" baking dish coated with nonstick cooking spray. Top each
fillet with about 1/4 c onion mixture. Drizzle with butter and sprinkle
with remaining onion mixture. Drizzle with butter and sprinkle with the
remaining Parmesan cheese. Bake uncovered at 375 for 18 - 22 minutes.

DILLED BAKED WALLEYE

1 – ½# walleye fillets
1/8 c diced green onions
3 T melted butter
2 T lemon juice
½ t dill weed
¼ t salt
3 T butter
3 T plus 1 – ½ t flour
¼ t salt and pepper
1/3 c milk

Heat oven to 450. Spray oil in a 13” x 9” baking dish. Arrange the fillets in the dish. Combine the butter – salt and spread over the fillets. Cover with foil and bake 25 minutes, until fish is firm and opaque. Drain the liquid from the fish into a 2 c measure and cover the fish with foil to keep it warm. Add water or a mixture of water and white wine to the liquid until you have 1 – 1/3 cups. Melt butter in saucepan and stir in flour, salt and pepper. Blend in the cooking liquid mixture and milk. Cook stirring constantly until mixture thickens and bubbles. Pour over the fish and serve.

** Please look under Chowders for Walleye Chowder