Does anyone have any good recipes for freshwater fish such as crappie or bass? I am tired of all the same old frying recipes. I would love any new suggestions. I am also trying to keep my health up, so deep frying is now out of the question.
freshwater fish
- Thread starter Newt
- Start date
INGREDIENTS:
3-5 lb bass (2 X 2 1/2-3lb bass would make a fine meal)
1 large onion sliced
2 lemons sliced
1/4 cup olive oil (good for you)
1 tomato sliced
4 cloves garlic sliced very thin
1/2 cup kalmata olives sliced, chopped or halved
6 sprigs rosemary plus another 2 tbsp needles
1 1/2 cup white wine
1/2 cup fish or shrimp stock (in a pinch use chicken or vegetable stock)
salt & pepper
DIRECTIONS:
Preheat oven to 425 (you can also do this on a hot BBQ pit wrapped in foil)
Season the fish with the salt and pepper. Place the lemon slices on the bottom of a large roasting pan and top with the onion slices. Drizzle with white wine. Place sprigs of rosemary on top of the sliced lemons and onion. Lay the fish on top of the onion slices, then place the tomato slices, rosemary needles, garlic cloves and olives evenly over the tops of the fish. Pour 1 1/2 cups wine around the fish, and drizzle 2 tablespoons of the olive oil over the fish. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove and drizzle the fish stock over the fish, as well as another 2 tablespoons of olive. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil before serving.
Plate fish and spoon some of the pan drippings over the fish before serving.
3-5 lb bass (2 X 2 1/2-3lb bass would make a fine meal)
1 large onion sliced
2 lemons sliced
1/4 cup olive oil (good for you)
1 tomato sliced
4 cloves garlic sliced very thin
1/2 cup kalmata olives sliced, chopped or halved
6 sprigs rosemary plus another 2 tbsp needles
1 1/2 cup white wine
1/2 cup fish or shrimp stock (in a pinch use chicken or vegetable stock)
salt & pepper
DIRECTIONS:
Preheat oven to 425 (you can also do this on a hot BBQ pit wrapped in foil)
Season the fish with the salt and pepper. Place the lemon slices on the bottom of a large roasting pan and top with the onion slices. Drizzle with white wine. Place sprigs of rosemary on top of the sliced lemons and onion. Lay the fish on top of the onion slices, then place the tomato slices, rosemary needles, garlic cloves and olives evenly over the tops of the fish. Pour 1 1/2 cups wine around the fish, and drizzle 2 tablespoons of the olive oil over the fish. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove and drizzle the fish stock over the fish, as well as another 2 tablespoons of olive. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil before serving.
Plate fish and spoon some of the pan drippings over the fish before serving.
You can pan fry a fish dredged in flour using a non-stick fry pan, 2 tbsp canola or olive oil and 1 tbsp butter or margarine (try Brummel & Brown yogurt spread).
Make a quick sauce by pouring off the oil, add 2 tbsp butter or margarine, 1 tbsp capers and juice of 1 lemon. Quickly fry the capers and pour all over the fish filet.
Make a quick sauce by pouring off the oil, add 2 tbsp butter or margarine, 1 tbsp capers and juice of 1 lemon. Quickly fry the capers and pour all over the fish filet.
I am supposed to be going fishing for trout this weekend and would love any recipes for them. I have never fished for freshwater trout and am looking forward to the experience. Thanks for any help on cooking them, that is if I catch any!
Baked BASS
11/2 pounds fillets
1/4 butter
salt
pepper
1 Tbsp. fresh lemon juice
1 Tbsp. white wine
3 Tbsp. grated Parmesan Cheese
Paprika
Preheat oven to 450 degrees.
Cut each fish fillet into three pieces.
Place butter in 13 x 9 baking pan and place in oven until butter melts.
Place fish in pan skin side up and sprinkle with salt and pepper.
Bake for 5 minutes.
Turn fish and sprinkle with lemon juice and white wine.
Top with Parmesan Cheese and sprinkle with Paprika.
Bake until fish flakes at thickest part - about 5 minutes.
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BASS with Blue Cheese Sauce
11/2 pound fillets
1 Tbsp. all purpose flour
1 cup sour cream
3/4 cup white wine
2 ounces Blue Cheese crumbled
1 Tbsp. dried chopped chives.
1/8 tsp. White Pepper
Preheat oven to 300 degrees.
Grease a 13 x 9 bakingpan.
In small bowl, mix flour and sour cream.
Mix in wine, cheese, chives and white pepper.
Cut fillets into three pieces and place in pan.
Spread sauce from bowl over fish.
Bake 35-40 minutes.
After placing fish on plates, stir sauce and pour over fish.
----------------------------------------------------
For thick BASS fillets
11/2 pound fillets
1 Green Pepper cut into chunks
1 sleeve Ritz Crackers
1 Tbsp. Honey
Preheat oven to 350 degrees.
Place fillets in glass baking dish or glass pie plate in single layer.
In a blender, grind crackers into crumbs and place in a bowl.
In the blender, finely chop the green pepper and add to the crumbs.
Add the honey and mix well.
Top the fillets with the crumb mixture.
Bake for 20 minutes or until fish flakes.
-------------------------------------------
Baked Crappie
6 Crappie fillets
1 stick butter, melted
1 whole lemon
Some chopped parsley
Some Cajun seasoning
Preheat oven to 400 degrees.
Pour half the melted butter into 13 x 9 baking pan.
Place crappie filets in pan and pour remaining melted butter over fillets.
Sprinkle each fillet with Cajun Seasoning and chopped parsley.
Bake for 20 minutes.
When you remove from oven, sprinkle with lemon juice.
-------------------------------------------------------
This is a very tasty recipe.
Baked BASS in Shrimp Sauce
2 pounds BASS fillets
Milk
All purpose flour
2 Tbsp. Butter
1 Bell Pepper sliced into thin strips
6 Chopped Green Onions
2 (103/4 ounce) cans Cream of Shrimp Soup
1/2 pound boiled shrimp (I use salad shrimp from Super Wall-Mart)
1 8 ounce can sliced mushrooms (save juice)
Juice of 1 lemon
1/3 cup cooking sherry
1 tsp.Cajun Seasoning
Place fillets in a bowl, cover with milk and refridgerate for 2 hours.
Preheat oven to 350 degrees.
Heat skillet with butter, remove fish fillets from milk and dip in flour and brown lightly in skillet.
Drain on paper towels.
Place fillets in a 2 quart casserole coated with PAM cooking spray.
In skillet, saute bell pepper and onions until tender.
In a large bowl, combine bell pepper, onions, shrimp soup, shrimp, mushrooms, 1/3 mushroom juice, lemon juice, sherry and Cajun Seasoning mixing well.
Pour over fillets and bake for 30 minutes.
11/2 pounds fillets
1/4 butter
salt
pepper
1 Tbsp. fresh lemon juice
1 Tbsp. white wine
3 Tbsp. grated Parmesan Cheese
Paprika
Preheat oven to 450 degrees.
Cut each fish fillet into three pieces.
Place butter in 13 x 9 baking pan and place in oven until butter melts.
Place fish in pan skin side up and sprinkle with salt and pepper.
Bake for 5 minutes.
Turn fish and sprinkle with lemon juice and white wine.
Top with Parmesan Cheese and sprinkle with Paprika.
Bake until fish flakes at thickest part - about 5 minutes.
-------------------------------------------------------
BASS with Blue Cheese Sauce
11/2 pound fillets
1 Tbsp. all purpose flour
1 cup sour cream
3/4 cup white wine
2 ounces Blue Cheese crumbled
1 Tbsp. dried chopped chives.
1/8 tsp. White Pepper
Preheat oven to 300 degrees.
Grease a 13 x 9 bakingpan.
In small bowl, mix flour and sour cream.
Mix in wine, cheese, chives and white pepper.
Cut fillets into three pieces and place in pan.
Spread sauce from bowl over fish.
Bake 35-40 minutes.
After placing fish on plates, stir sauce and pour over fish.
----------------------------------------------------
For thick BASS fillets
11/2 pound fillets
1 Green Pepper cut into chunks
1 sleeve Ritz Crackers
1 Tbsp. Honey
Preheat oven to 350 degrees.
Place fillets in glass baking dish or glass pie plate in single layer.
In a blender, grind crackers into crumbs and place in a bowl.
In the blender, finely chop the green pepper and add to the crumbs.
Add the honey and mix well.
Top the fillets with the crumb mixture.
Bake for 20 minutes or until fish flakes.
-------------------------------------------
Baked Crappie
6 Crappie fillets
1 stick butter, melted
1 whole lemon
Some chopped parsley
Some Cajun seasoning
Preheat oven to 400 degrees.
Pour half the melted butter into 13 x 9 baking pan.
Place crappie filets in pan and pour remaining melted butter over fillets.
Sprinkle each fillet with Cajun Seasoning and chopped parsley.
Bake for 20 minutes.
When you remove from oven, sprinkle with lemon juice.
-------------------------------------------------------
This is a very tasty recipe.
Baked BASS in Shrimp Sauce
2 pounds BASS fillets
Milk
All purpose flour
2 Tbsp. Butter
1 Bell Pepper sliced into thin strips
6 Chopped Green Onions
2 (103/4 ounce) cans Cream of Shrimp Soup
1/2 pound boiled shrimp (I use salad shrimp from Super Wall-Mart)
1 8 ounce can sliced mushrooms (save juice)
Juice of 1 lemon
1/3 cup cooking sherry
1 tsp.Cajun Seasoning
Place fillets in a bowl, cover with milk and refridgerate for 2 hours.
Preheat oven to 350 degrees.
Heat skillet with butter, remove fish fillets from milk and dip in flour and brown lightly in skillet.
Drain on paper towels.
Place fillets in a 2 quart casserole coated with PAM cooking spray.
In skillet, saute bell pepper and onions until tender.
In a large bowl, combine bell pepper, onions, shrimp soup, shrimp, mushrooms, 1/3 mushroom juice, lemon juice, sherry and Cajun Seasoning mixing well.
Pour over fillets and bake for 30 minutes.
I like my freshwater fish raw. Particulary goldfish. My neighbor has a pond with them. MMMMMmmmm mmmm.
Rainbow Trout Don't Need to be Scaled...Removal of the tiny scales also removes the thin coat of natural jelly around the scales that allows the trout to be breaded without using any type of liquid.
Tip: If you are cooking the trout head-on, when the eyes turn white you know it's done to perfection.
Good luck on catching enough to have a fish fry.
Thanks for all the cooking tips! I am going to N. Ar to trout fish on the White River. I have talked to several people that have fished there lately and they have been wearing them out! Hopefully I will be able to land a few.
I
It's On A Slab
Guest
Have you thought about grilling them on a well-greased fish griddle with a little lemon pepper seasoning and lime juice?
I do that with salmon and catfish all the time. Would like to try tilapia as well.
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